Let's make a millet crumble. Add some apples, strawberries and a humble millet becomes a luxurious dessert. And we didn't forget protein either.
Let's check it out!
Shop ingredients
Nutrition (1 serving)
- 321 kcal
- 32 g carbohydrates
- 13,5 g fats
- 18 g protein
Per 4 portions
- 100 g millet
- 350 ml milk
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 30 g almond butter
- 30 g vanilla protein powder
- 60 g erythritol
- 3 eggs
- 150 g strawberries
- 150 g apple
- 6 ml avocado oil
- 1/2 tsp himalayan salt
Instructions
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Preheat the oven to 170°C.
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Cover the millet with hot water, add a pinch of salt and cook for 4 minutes. Drain it, then add some milk and ground vanilla. Cook again for 15 minutes. Add cinnamon and almond butter to the millet porridge. Leave it to cool.
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Meanwhile, separate the whites and yolks. Whisk 40g of erythritol with a yolk until you have a thick foam. Add the egg foam to the cooled millet porridge, and add the vanilla protein.
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Whisk the whites into stiff peaks with the remaining erythritol (20g). Add half of the stiff peaks to the porridge. Spray the baking dishes with some avocado oil and add the millet porridge.
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Then add the fruits – roughly grated apples and strawberry slices. Top with the remaining stiff peaks. Bake for 25‑30 minutes in the middle of the oven.
Enjoy!
