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Tahini millet porridge with cardamom
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 680
  • Fat about 26g
  • Carbohydrates about 100g
  • Protein about 17g
This is needed
This is needed for 2 people
  • 150 g yellow millet
  • 3 dl water
  • 1 tbsp tahini (sesame paste)
  • 3 dl almond drink
  • 1 pinch Himalayan salt
  • 1 tsp vanilla paste
  • 2 tbsp maple syrup or coconut palm sugar
Fried bananas
  • 1.5 tbsp coconut flakes
  • 40 g pistachios, toasted
  • 0.33 tsp ground cardamom
  • 1 bananas (large), cut into approx. 5.5 cm slices
  • a little maple syrup
  • 0.5 pomegranate, seeds removed
  • 150 g raspberries (or other berries)
  • 2 tsp white almond cream (or tahini)
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And that's how it's done
And that's how it's done
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.