INDIAN PUDDING

  • 1 cup cornmeal
  • 2 1/2 to 3 cups apple juice
  • 2 tablespoons raisins
  • pinch of sea salt
  • 1/4 cup roasted, chopped walnuts
  • 1/4 teaspoon lemon zest (grated lemon peel)
  • 1 tablespoon pearl barley malt (or other sweetener)

Roast walnuts in oven or skillet and chop. Place cornmeal, salt, and raisins in a saucepan and gradually stir in apple juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, stirring occasionally until mixture thickens. Stir in pearl barley malt and nuts and lemon zest. Simmer a few minutes longer and serve warm.

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