150 g Orange
50 g Banana
20 g Raisins
100 ml 20 g Walnut milk * (or organic yogurt 2.5%)
10 g Pumpkin seeds
Nutmegtaste
Cardamomtaste
Cinnamontaste
1
Boil millet until cooked for about 15 - 20 Minutes after boiling water.
2
Add nutmeg, cardamom, cinnamon to taste, at the end of cooking add milk as desired or add 100 ml of yogurt when serving.
3
Serve porridge garnished with pumpkin seeds, raisins (presoaked 10 Minutes, banana and orange.
* Walnut milk is best done alone. To do this, soak 20-30 g of nuts for a couple of hours (preferably at night), rinse, add 200 ml of water, beat with a blender until a homogeneous consistency, strain through a sieve or gauze. Store in the refrigerator for 2-3 days.
CategoryDesserts, Main CourceCuisineMediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
150 g Orange
50 g Banana
20 g Raisins
100 ml 20 g Walnut milk * (or organic yogurt 2.5%)
10 g Pumpkin seeds
Nutmegtaste
Cardamomtaste
Cinnamontaste
Directions
1
Boil millet until cooked for about 15 - 20 Minutes after boiling water.
2
Add nutmeg, cardamom, cinnamon to taste, at the end of cooking add milk as desired or add 100 ml of yogurt when serving.
3
Serve porridge garnished with pumpkin seeds, raisins (presoaked 10 Minutes, banana and orange.
* Walnut milk is best done alone. To do this, soak 20-30 g of nuts for a couple of hours (preferably at night), rinse, add 200 ml of water, beat with a blender until a homogeneous consistency, strain through a sieve or gauze. Store in the refrigerator for 2-3 days.