Tahini porridge with caramelized bananas

Tahini porridge with caramelized bananas

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 329 kcal
, Fat: 14 g
, Carbohydrate: 42 g
, Protein: 9 g

My favourite thing to do in the kitchen is to try out new flavour combinations – the more unusual the better. Take this breakfast for instance. Barley combined with tahini (often used in savoury, Arabic dishes or in hummus) gives porridge a wonderfully creamy consistency. The raspberries and lemon thyme on top pack a real flavour punch and balance out the creaminess of the porridge. As for the caramelized banana, well that speaks for itself! Buy all of the ingredients today and get tomorrow off to the perfect start!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 dl water
1 pinch Himalayan salt
6 tbsp millet flakes
1 tbsp tahini (sesame paste)
1 tbsp maple syrup
2 dl almond drink


2 ½ tsp flaked almonds
1 tsp coconut palm sugar
1 banana, cut into slices approx. 1 cm thick
50 g raspberries
2 sprigs lemon thyme, leaves torn off
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How it's done

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Bring the water to the boil, season with salt. Cook the millet flakes for approx. 4 mins. until soft, reduce the heat. Stir in the tahini, maple syrup and 100 ml of almond milk, cook for a further 2-3 mins. Remove the porridge from the heat, stir in 100 ml of almond milk and divide between bowls.


Toast the flaked almonds in a non-stick frying pan until golden brown. Sprinkle the coconut palm sugar over the banana, caramelize on both sides over a medium heat. Top the porridge with the flaked almonds, banana, raspberries and lemon thyme.

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