serves
2
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 cup millet
- 4 cups (1 litre) almond milk
- ¼ cup pumpkin seeds
- ¼ cup pistachios
- ¼ cup raisins
- ¼ tsp cinnamon
- ¼ cup raspberries
- ½ banana, sliced
Instructions
1. Add millet to a saucepan over medium heat and toast a few minutes until it starts to pop.
2. Pour in almond milk and bring to a boil.
3. Lower heat to a simmer and add pumpkin seeds, pistachios, and raisins.
4. Add cinnamon and stir.
5. Heat until milk is absorbed and millet is cooked, approximately 15 - 20 minutes.
6. Top with raspberries and sliced banana.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
