Summary

Ingredients

• 30 g walnuts, chopped
• 2 apples (Elstar)
• 1 teaspoon honey
• 1 teaspoon coconut blossom sugar
• 1 teaspoon coconut oil
• 150 g couscous
• 1 tablespoon, leveled coconut blossom sugar
• 300 ml milk
• 1 tablespoon, leveled raw cane sugar, light
• 100 ml cream
• 1 tablespoon water

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Instructions

1. Roast the walnuts in a non-stick pan over a mild heat, stirring constantly, then sprinkle with 1 teaspoon coconut blossom sugar and let it melt. Always stir well so that the nuts caramelize evenly. Remove the nuts from the pan and set aside.
2. Peel, quarter and slice the apples. Heat the coconut oil in the pan, add the apple wedges and steam for 5 minutes. Drizzle the honey over it and continue to cook for 1 minute while stirring.
3. Bring the milk to the boil in a saucepan and stir in the couscous with a whisk. Remove from the heat, season to taste with 1 tablespoon of coconut blossom sugar and allow to soak.
4. Bring the cane sugar with the water to the boil until it turns light brown. Pour in the cream immediately and reduce it to a creamy consistency.
5. Pour the couscous into bowls and serve with apples, sauce and nuts.