Frangollo – Spiced Almond & Millet Pudding. Vegan & Gluten Free.

I’m really excited to share this recipe which I have designed for the Monarch Island Cookbook to celebrate the food of Lanzarote.

I’d never heard of Frangollo before, until researching the traditional foods of this beautifully unspoiled island. When I came across it, I knew I had to make a version of it. I am, after all, a sucker for comfort food and this looked mighty cosy.

Frangollo is made across the Canary Islands and is traditionally made with millet flour or maize, enriched with butter and eggs and sweetened with hints of citrus and spice. It’s like a thick, creamy semolina pudding but with exciting pops of flavour and added texture from almonds and dried fruit.

I liked mine still warm, but you can also chill it to a firm flan like dessert that can be scooped or cut into slices. It’s simplicity is delightful and it’s zesty aromas even more so.
It’s not too sweet so a drizzle of your favourite syrup might just make it over the top delicious for you. Despite it’s comforting nature, it’s actually not very heavy and the citrus zest cuts through the richness perfectly.

Plus, without the eggs and butter, you can enjoy this gorgeous dessert guilt free!

I found a bottle of rum I had infused with cinnamon sticks, orange and lemon peel last year and forgotten about. The smell is out of this world and is a perfect addition to this recipe. However, if you haven’t got a forgotten bottle of home spiced rum lurking in the larder, simply use bought spi...

Source: Nursing Comments - March 15, 2018 Category: Nursing Authors: M1gu3l Tags: Food Source Type: blogs