Tahini millet porridge with cardamom

Tahini millet porridge with cardamom

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 680 kcal
, Fat: 26 g
, Carbohydrate: 100 g
, Protein: 17 g

A morning spent at the market in Jerusalem was all it took for me to come up with the colours and flavours for this delicious breakfast without ever having tried it. If you're a fan of porridge, then you'll love this millet version. Millet is not only gluten-free, but it has a nuttier flavour and a firmer texture than rolled oats, for example. And just thinking about the pistachio-coated banana slices makes my mouth water. Ready, set, go get your porridge!


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


150 g yellow millet
3 dl water
1 pinch Himalayan salt
3 dl almond drink
1 tbsp tahini (sesame paste)
2 tbsp maple syrup or coconut palm sugar
1 tsp vanilla paste

Fried bananas

40 g pistachios, toasted
1 ½ tbsp coconut flakes
tsp ground cardamom
1 banana (large), cut into approx. 5.5 cm slices
a little maple syrup


½ pomegranate, seeds removed
150 g raspberries (or other berries)
2 tsp white almond cream (or tahini)
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How it's done

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Thoroughly rinse the millet in cold water in a sieve. Bring the water and salt to the boil, add the millet, bring to the boil, cook over a high heat for 2 mins. Turn the heat right down, place a kitchen towel over the pan and leave the millet to fluff up for approx. 10 mins., separate with a fork. Add the almond milk to the millet along with all the other ingredients up to and including the vanilla paste, mix well and heat up again over a medium heat, transfer immediately to the bowls.

Fried bananas

Blitz the pistachios and coconut flakes in a food processor, add the cardamom. Toast gently in a frying pan, transfer to a plate. Heat the frying pan over a medium heat, place the banana slices next to each other in the pan, drizzle with a little maple syrup and fry for approx. 2 mins. on each side. Toss the bananas in the pistachio and coconut mixture.


Top the porridge with the bananas, berries and almond cream, serve immediately.

Good to know
Tip: I like to pour a little extra almond milk or other plant-based milk such as cashew milk or oat milk over my porridge. This adds a wonderfully fresh touch that I wouldn't be without.
Tip: Depending on the season, you can also garnish the porridge with frozen and slightly defrosted raspberries or other berries of your choice.


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