Poppyseed and Raisin Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g poppy seeds, (steam poppy seeds)
- 70 g raisins
- 150 ml soy milk (soy drink)
- 1 teaspoon, leveled cinnamon, ground
- 2 pinches vanilla, real, ground
- 1 pinch lemon peel, grated
- 1 pinch (s) sea salt
- 150 g tofu, (silken tofu)
- raw cane sugar, agave syrup, or white stevia powder
Print Recipe
Pin Recipe Instructions
- Finely chop the raisins and bring to the boil together with the poppy seeds and the spices in the soy milk and allow to swell for 5 minutes while stirring. Let the poppy seed mixture cool down a little. Finely mash the silken tofu with a fork and stir into the poppy seed mixture.
- If you like it a little sweeter, you can sweeten the spread with e.g. agave syrup, raw cane sugar or another sweetener. However, I no longer sweeten the spread as the sweetness of the raisins is completely sufficient for my taste. Let the spread cool completely.
- The specified quantities are sufficient for a glass with a capacity of approx. 500g. The spread can be kept tightly closed in the refrigerator for approx. 2 days.
- The spread tastes good (not only) on fresh rolls at Christmas time. It is also very suitable as a filling for sweet pancakes.
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