continental Croatian dessert . It is prepared both sweet and savory, from simple ingredients that used to be found in almost every household. In addition to cornmeal, it is also prepared from wheat flour, wheat semolina or by combining several types of flour.
In addition to the basic variant, we have a bowl with the addition of cream, jam, apples, poppy seeds, etc.
Eggs have been replaced with orange sweet potato , which does not need to be pureed beforehand, but will be blended raw together with other liquid ingredients.
As for the sweetness, I used maple syrup , but you are free to use sugar or syrup of your choice. Be careful with the conversion though.
As for the liquid, in addition to vegan yogurt, I also used apple juice . More precisely, I blended the remains of apples – the peel with mineral water and strained it. You are free to use store-bought apple juice, but it is a shame not to use all the ingredients to the maximum .
More details about the procedure below, and the listed ingredients are sufficient for a 40 x 35 cm mold.
Ingredients:
- 300 g of corn grits (for polenta ) or sharp corn flour
- 270 g of wheat sharp flour
- 150 g of orange sweet potato
- 200 ml of maple syrup (or any sweetener of your choice)
- 300 ml of sunflower oil
- 500 ml of vegan yogurt
- 350 ml of mineral carbonated water
- 20 g of baking powder
- 800 g of apples
- cinnamon as desired.
Preparation
- In a large bowl, mix the cornmeal, whole wheat flour and baking powder.
- Peel and grate the apples and sprinkle with cinnamon.
- Blend the apple peel together with mineral water and then drain to get a clear liquid similar to carbonated apple juice .
- Blend raw sweet potato together with yogurt, separate half of the mixture and put it aside, and add oil, maple syrup and the resulting apple juice to the remaining half. Mix everything well and pour into the bowl with the dry ingredients.
- Mix well and pour into a mold lined with baking paper and spread the grated apples on top.
- Bake for about 20 minutes at 180 °C .
- Then take it out and cover it with the remaining yogurt and sweet potato mixture. Return to the oven for another 20 minutes . Check by poking a wooden stick. The mug is baked when the removed stick is completely dry.
- During serving, sprinkle with powdered sugar if desired.
Enjoy!
