Cozy Sundays with This Millet & Spiced Pumpkin Breakfast Pudding
Ingredients
- www.thefodmapfriendlyvegan.com} ?⠀⠀
- makes: 2 servings⠀⠀
- nourishing ingredients ?⠀⠀
- 1 cup cooked millet (made to package instructions)⠀⠀
- 1 cup almond milk (homemade is best)⠀⠀
- 1/2 cup pumpkin puree⠀⠀
- 1 tbsp pure maple syrup or 10 drops of natural stevia ⠀⠀
- pinch of celtic sea salt ⠀⠀
- 1/2 medium ripe banana, mashed ⠀⠀
- 1/2 teaspoon ground cinnamon⠀⠀
- 1/4 teaspoon ground ginger⠀⠀
- pinch ground nutmeg⠀⠀
- to create ?⠀⠀
Preparation
Cup almond milk (homemade is best)⠀⠀
Cup pumpkin puree⠀⠀
Tbsp pure maple syrup or 10 drops of natural stevia ⠀⠀
Pinch of celtic sea salt ⠀⠀
Medium ripe banana, mashed ⠀⠀
Teaspoon ground cinnamon⠀⠀
Teaspoon ground ginger⠀⠀
Pinch ground nutmeg⠀⠀
Optional serving: sprinkle of cinnamon & toasted coconut flakes⠀⠀
To create ?⠀⠀
Place all the ingredients (except toppings) into a medium saucepan and bring to the boil over medium-high heat
Cook (whilst stirring constantly to ensure the millet doesn’t stick) for 5 minutes or until creamy and thick
Serve with a dusting of cinnamon!⠀⠀
Note: leftover millet can be stored in the fridge in an airtight container for 4-5 days ?