Millet Pudding with Raspberries
Published Feb 24, 2021
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Millet Pudding with Raspberries is great for those who like something sweet in the morning but still want whole grains and nutritious ingredients.
Millet Pudding with Raspberries
Ingredients
- ½ cup (100 g) millet
- 2 cups (475 mL) low-fat milk
- Seeds scraped from 1 vanilla pod
- 4 tablespoons (50 g) granulated sugar
- ½ cup (85 g) fresh raspberries
- 2 passion fruits, , pulp and seeds scraped out
- ¼ cup (33 g) Brazil nuts, roughly chopped
- ⅓ cup (60 g) roughly chopped chocolate, preferably at least 70 percent cocoa
- 4 fresh mint leaves, , for garnish
Instructions
- Rinse millet well under warm water until it runs clear, then place it in a large saucepan. Add milk, vanilla seeds and sugar. Stir to combine, turn the heat to high, and bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover, and simmer for 20-25 minutes, stirring every 2-3 minutes. Remove the saucepan from the heat and allow it to sit, covered, for 10 minutes.
- Spoon the pudding into small bowls. Top with raspberries and passion fruit pulp and sprinkle with nuts and chocolate. Garnish with mint leaves.
Notes
Tips:
• Serve hot or cold, just remember that millet will thicken as it cools (it doesn’t affect the taste; you can refrigerate leftovers).
• You can replace regular milk with cashew or almond milk.
• Serve hot or cold, just remember that millet will thicken as it cools (it doesn’t affect the taste; you can refrigerate leftovers).
• You can replace regular milk with cashew or almond milk.
Nutrition
Calories: 371kcalCarbohydrates: 58gProtein: 10gFat: 13gSaturated Fat: 5gCholesterol: 6mgSodium: 68mgPotassium: 488mgFiber: 9gSugar: 31gVitamin A: 819IUVitamin C: 17mgCalcium: 176mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
