Friday, June 20, 2014

Strawberry, banana and millet summer dessert

With such an abundance of strawberries in my fridge, I needed to make a quick decision about what to do with them. After eating them raw for two days straight, I needed to try something else. So I came up with this quick vegan dessert, that should be prepared in advance and stores in the fringe for few hours or overnight.
It is a pretty awesome and quick breakfast for all of us on the go, and it takes so little time to prepare.

You will need:

1 cup of  dry millet
2 cups of filtered water
2 cups of organic strawberries
2 ripe organic bananas
3 tablespoons of grade A pure organic maple syrup ( I like this one here)
1/2 cup of hemp milk or other nut milk ( I like this one here, which is sweetened, the unsweetened version unfortunately has Carrageenan which is a very controversial ingredient. List of other Carrageenan free nut milks is here, or make your own)
A good blender

In the evening, cook 1 cup of millet in 2 cups of water, according to cooking directions on the box. Once cold, add all ingredients to the blender and blend for at least 2 minutes, until smooth. Then transfer into jars with some granola on the bottom, close and place in the fridge. Enjoy the next morning.

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