Summary

Ingredients

• 200 g millet, whole (15 min cookin time)
• 250 ml water
• 250 ml soy milk (soy drink)
• 1 pinch (s) sea salt

For the cream:

• 250 g tofu, (silken tofu)
• 500 g strawberries, ripe and sweet
• 200 ml soy milk (soy drink)
• 2 pinches vanilla, ground
• 4 tablespoon syrup, (rice syrup or agave syrup) for sweetening OR:
• 0.5 ½ teaspoon, streaked stevia powder (white)

For decoration:

• 4 strawberries, ripe and sweet
• 4 tablespoon sprouts, (sunflower sprouts)

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Instructions

1. In a saucepan, bring the water and the soy milk with the sea salt to the boil. Stir in the millet and bring to the boil again. Then turn off the stove and let the millet simmer for 15 minutes and let it swell. Stir regularly. When the millet is soft, remove the pan from the stove and let the millet cool.
2. In the meantime, wash the strawberries and remove the greens. Puree the strawberries together with the vanilla, silken tofu, soy milk and the desired sweetener.
3. Then mix the millet with the strawberry cream and puree everything together again.
4. Divide the millet cream into four bowls and chill a little.
5. Place the sunflower sprouts on a sieve, wash thoroughly and drain well. Wash the strawberries for the decoration, remove the greens and cut in half.
6. Before serving, decorate the millet pudding with 1 tablespoon sunflower sprouts and 2 strawberry halves each.
7. Annotation:
8. If you like it sweeter, you can increase the amount of sweetener. As a not too sweet and filling breakfast, the stated amount of sweetener is sufficient.
9. Millet is a particularly nutritious grain and is particularly rich in iron (9 mg per 100 g of peeled grain). In addition, millet is very rich in protein and fat and contains a lot of fluorine and silicon, which are essential for healthy bones, hair and teeth.
10. Sunflower seeds are very rich in protein and are also a good source of polyunsaturated fatty acids. They also contain a lot of vitamin E, phosphorus and magnesium. The germination increases the vitamin content even further. In addition, the ingredients are better absorbed by our body after germination.