Spelt flakes baskets with Nutella and Ricotta Cream ideal for breakfast, a mid-afternoon snack, or dessert.

6 Baskets, Preparation 15 mins, Cooking 20-25 mins

  • 120 g Spelt Flakes
  • 100 g Apple Puree 
  • Galbani Cow’s Ricotta, 250 g
  • 150 g icing sugar
  • Nutella, 100 g
  • 1 tbsp Honey (or other sugar substitute)
  • A pinch of cinnamon
  • Mixed berries, to top

Method

Place the apple puree in a bowl, add the spelt flakes and mix well.

Stir in honey and a pinch of cinnamon.

Grease the edges of each muffin tin with a little seed oil. Press the mixture into the muffin tin, forming a basket shape, making sure it adheres to the edges.

Bake for about 15-20 minutes at 160 C / 325 F / Gas 3.

Let the baskets cool completely before removing from the tin.

Place the ricotta in a large bowl and mix with icing sugar, whip with an electric mixer until smooth and velvety.

Fill each cooled spelt basket with ricotta cream or with a dollop of Nutella.

Top with fresh mixed berries.

 

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