Sweet Millet Casserole with Clementines
Sweet millet casserole with clementines - Tastes equally good hot and cold! Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
Anyone with a sensitive stomach should treat themselves to millet more often: The body can easily digest the fine grains, they do not burden the stomach and intestines. It is also a good choice for those who cannot tolerate gluten-containing cereals because it is free of gluten protein.
Whether as a sweet breakfast, dessert or substitute for cake - the sweet millet casserole always cuts a fine figure. Morning grouches can also prepare the millet casserole the evening before and enjoy the next morning either cold or briefly warmed up in the microwave. And those in a hurry can skip the egg separation. Just stir the whole eggs into the sour cream and then add them to the millet.
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 7.5 g | (30 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 6 ozs Golden millet
- 1 Vanilla bean
- ½ lemon
- ½ tsp Ground cinnamon
- 2 Tbsps Raw cane sugar
- 13 ozs Oat Milk
- 2 Mandarin orange
- 3 eggs
- 1 pinch salt
- 10 ozs dairy free Sour cream
- 1 Tbsp butter
- 2 Tbsps sliced almonds
Kitchen utensils
Preparation steps
Rinse the millet in hot water. Halve the vanilla pod lengthwise and scrape out the pulp with a knife. Rinse lemon half, dab dry and finely grate the peel. Squeeze the juice.
Put millet, vanilla pulp, cinnamon, sugar and oat drink in a pot. Bring to the boil and simmer over medium heat for about 7-10 minutes, stirring occasionally. Remove from heat and leave to swell for 10 minutes without a lid.
Meanwhile, peel mandarins and cut them crosswise into thick slices. Separate the eggs. Beat the egg whites with 1 pinch of salt until stiff. Mix egg yolks with lemon grated, lemon juice, and sour cream and add to the millet mixture. Carefully fold in the beaten egg whites.
Butter the baking dish. Pour in the millet and sour cream mixture, smooth it down and cover with the mandarins. Bake in a preheated oven at 180°C / 350°F for 40-50 minutes or until baked through. To serve, sprinkle millet casserole with sliced almonds.
