Gluten-free squash and millet porridge with cardamom and pistachios

Gluten-free squash and millet porridge made with Hokkaido squash, millet and almond milk, with cardamom and pistachios. A warm breakfast without oats or cow's milk, ready in 35 minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 431 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 61 g

Ingredients

• 250g Hokkaido squash
• 100g millet
• 400ml almond milk
• 100ml water
• 1 tbsp maple syrup
• 1 tbsp almond butter
• 20g pistachios
• 1/2 tsp cardamom
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · sieve · grater · wooden spoon

1. Wash the squash, remove the seeds and grate it finely with the skin on.
2. Rinse the millet in a sieve with hot water so it doesn't taste bitter.
3. Bring the almond milk, water, millet, squash, cardamom, cinnamon and salt to the boil in a pan.
4. Simmer everything over a low heat for 20 min, stirring now and then, until the millet is soft.
5. Stir in the maple syrup and almond butter and roughly chop the pistachios.
6. Divide the porridge between two bowls and scatter over the pistachios.

Good to know

Squash at breakfast tastes of autumn and winter at once. Finely grated, it breaks down into the millet and makes it creamy. Cardamom brings the warmth, the pistachios the crunch.

Swaps

Millet → buckwheat flakes (cook 10 min). Almond milk → oat milk (not gluten-free). Pistachios → pumpkin seeds. Maple syrup → honey (not vegan; not for babies under one year).

Cooking tips

You don't need to peel the Hokkaido squash – finely grated, the skin softens as it cooks. If the porridge gets too thick, stir in a splash of hot water.

Storage

The porridge keeps for 3 days in the fridge; reheat it in a pan with a little almond milk.

Allergens

Gluten-free, no egg or cow's milk; contains almonds and pistachios (tree nuts). Suitable for children.

Frequently asked questions

How long does squash and millet porridge keep in the fridge?

The porridge keeps for 3 days in the fridge; reheat it in a pan with a little almond milk.

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