The Gluten-Free and Sugar-Free Version of Abundance and Flavor: Homemade Gluten-Free Aşure

A sweet hustle and bustle in our kitchens, that unique flavor simmering in pots: Ashure... This traditional dessert, a symbol of abundance, fertility, and sharing, would typically remain a longing for celiac patients and those with gluten intolerance due to its wheat content. But now, we're putting an end to that! Meet our gluten-free ashure recipe, which loses nothing of its traditional flavor and is incredibly easy to make.

In this recipe, we offer a more nutritious and filling alternative by using buckwheat and rice instead of wheat, the main ingredient of traditional ashure. You will be amazed by this flavor created by the magnificent harmony of legumes and dried fruits. Moreover, with Naturiga's Chicory Root Syrup, it's possible to make a nutritious ashure that is refined sugar-free and offers a more balanced natural sugar content with higher fiber.

Ingredients:

• 1 cup buckwheat

• Half a cup of rice

• 1 cup cooked chickpeas

• 1 cup cooked kidney beans

• 10-12 dried apricots

• 10-12 dried figs

• 1/4 cup raisins

• Zest of 1 orange

• 1 apple

• 1.5 - 2 liters hot water (adjust according to consistency)

• 1.5 cups apple juice or 1 cup apple juice concentrate (you can increase or decrease according to your taste) or for less sugar consumption, reduce the amount of sweetener by ⅓ and add Naturiga 100% Chicory Root Syrup instead.

• 1 teaspoon cinnamon

• 5-6 cloves

For topping:

• Walnuts

• Crushed hazelnuts

• Pomegranate seeds

• Naturiga Organic Hulled Hemp Seeds

• Cinnamon

Instructions:

1. Preparation Stage: Soak the buckwheat and rice in separate bowls with plenty of water overnight. Cook the chickpeas and kidney beans until tender. Dice the dried apricots and dried figs, and soak them along with the raisins in hot water for about half an hour to soften them.

2. Cooking Stage: Drain the soaked buckwheat and rice and place them in a large pot. Add enough hot water to cover them, and cook until the buckwheat and rice are soft. At this stage, the water's color will be a bit dark, which is normal.

3. Combine the Ingredients: Add the boiled chickpeas and kidney beans to the softened buckwheat and rice, then mix. Next, add the chopped dried apricots, dried figs, raisins, and diced apples to the pot.

4. Flavoring: Add orange zest, cinnamon, and cloves, then mix all the ingredients. Add enough hot water to cover the mixture and cook on low heat, stirring occasionally, for about 40-50 minutes. When the aşure starts to thicken, add apple juice or concentrate and Chicory Root syrup, then continue to cook for another 4-5 minutes, stirring.

5. Finishing Touches: Remove the cooked aşure from the heat and let it rest for 15-20 minutes for its initial warmth to dissipate. You can remove the cloves during this time.

6. Serving: Divide the aşure into bowls. You can garnish it with walnuts, crushed hazelnuts, pomegranate seeds, and a pinch of cinnamon before serving.

Tips:

• You can adjust the consistency of your aşure to your own taste. If you prefer a thinner consistency, you can increase the amount of hot water.

• You can also adjust the amount of sweetness to your taste. Instead of refined sugar, you can use more natural sweeteners like apple juice, apple juice concentrate, agave, or honey, but it would be healthier to add these sweeteners 4-5 minutes before the end of the cooking time.

• To add different flavors to your aşure, you can also add boiled corn, currants, or various dried fruits.

• Do not forget to stir the aşure frequently while cooking to prevent it from sticking to the bottom.

Enjoy! Don't forget to share this bountiful dish with your loved ones.