Tahini millet porridge with cardamom

Name: Tahini millet porridge with cardamom
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 ½ tbsp coconut flakes; 1 tsp vanilla paste; 2 tsp white almond cream; 2 tbsp maple syrup; a little maple syrup; 40 g pistachios; 1 tbsp tahini (sesame paste); 3 dl almond drink; 1 bananas; ½ pomegranates; 150 g raspberries; 150 g yellow millet; 1 pinch Himalayan salt; ⅓ tsp ground cardamom

breakfast

Total: 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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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!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Porridge
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 flake
⅓ tsp	ground cardamom
1	banana (large), cut into approx. 5.5 cm slices
a little	maple syrup

Toppings
½	pomegranate, seeds removed
150 g	raspberries (or other berries)
2 tsp	white almond cream (or tahini)

How it's done

Porridge

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.

Toppings

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

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