Description
This easy raspberry millet pudding requires little time, no fancy ingredients and leaves room to vary endlessly. Delicious as breakfast or as a dessert.
Ingredients
Scale
- FOR THE PUDDING:
- 200 grams (frozen) raspberries
- ½ cup (100 grams) millet
- 300 ml (3 cups) water
- 2–3 tablespoons xylitol (or another sweetener such as date syrup: a banana can also sweeten up this pudding)
- 1 tablespoon lemon- or lime juice
- 1 tablespoon ground flaxseed
- FOR THE CHOCOLATE SAUCE:
- 2 teaspoons cacao powder
- 2 teaspoons hot water
- 1 teaspoon date syrup / pasta (add more to taste)
Instructions
- FOR THE PUDDING:
- Rinse the millet well under running water. Place in a pan with about 3 cups of water. Bring to a boil and then reduce the heat so that the millet can cook a little longer. Add a little bit of water and reduce the heat if the millet dries too quickly or sticks to the bottom. Make sure no to add too much water as you want to create a thick porridge. After 10 minutes add the (frozen) raspberries, xylitol and lemon juice. Stir all raspberries through the millet until they are all mashed. Cook for 20 minutes at low temperature so that the millet can thicken up and bind. Make sure you stir everything thoroughly so that you have a smooth pudding.
- Stir in the ground flaxseeds and let the millet cool off.
- When the millet has cooled off for about 20 minutes place the millet in a glass or bowl. I used little glasses to create a pudding form. Put the millet for an hour (or overnight) in the fridge. To serve keep the glass upside down and shake to loosen up the millet. Run a sandwich knife along the sides of the glass to help the pudding slide down.
- You can also serve this pudding in the glass itself.
- FOR THE CHOCOLATE SAUCE:
- Combine all ingredients in a small bowl and mix with a spoon.
- Serve the pudding with chocolate sauce.
Notes
You can serve this pudding as a cold pudding, but warm from a glass or a bowl is also delicious!