Baked Millet Pudding
The millet casserole is ideal for the offspring, who are supposed to grow up: For a smooth metabolism with optimal utilization of all nutrients, the vitamin B complex is strongly represented here. These include vitamin B12 and folic acid, which are also involved in the formation of red blood cells and in cell division and growth.
This sweet millet casserole can be varied wonderfully! Just use nectarines, bananas or apples instead of pears. Or in a completely different way: berry fruits like blueberries and blackberries. This is a clever way to get your little ones to eat fruit.
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 300 mg |
Ingredients
Preparation steps
Halve vanilla bean lengthwise and scrape out the seeds. In a large pot, bring milk and vanilla seeds to a boil.
Stir in butter and millet and return to a boil. Turn off heat, cover and let stand until millet is tender and liquid is absorbed, about 15 minutes.
Meanwhile, separate the eggs. Put egg whites into a bowl and the egg yolks into a smaller bowl.
Squeeze juice from lemon and add to the egg yolks along with honey, quark and ground almonds. Using a hand mixer, beat until mixture is light and fluffy, about 4 minutes.
Peel pears, quarter, core and dice finely.
Fold pears and millet into the egg-yolk mixture.
Beat egg whites with salt until stiff peaks. Fold into millet mixture.
Line a rectangular baking dish (10 x 20 cm) (approximately 4 x 8 inches ) with parchment paper. Pour in batter and smooth top with a wooden spoon.
Sprinkle top with sliced almonds and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until a skewer inserted into the center and comes out clean, 25-30 minutes. Let cool slightly before serving.