Summary

Ingredients

• 40 g almond (s)
• 40 g bulur
• 200 ml apple juice
• 0.5 ½ apple

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Instructions

1. Bring the almonds to the boil in water, quench and press them out of the brown skin.
2. Boil the bulgur with the almonds in 200 ml apple juice and then simmer for 20-25 minutes until the juice has almost boiled off. Then puree the mixture finely.
3. Wash and peel the apple, remove the core, grate finely and fold it into the almond bulgur puree.
4. Pour into a tightly fitting jar and store in the refrigerator for up to 14 days.