- Prep Time:
- Cook Time:
- Yield: Serves: 6
Nutritional Information
| Calories per serving: | 196 |
|---|---|
| Fat per serving: | 9g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 7g |
| Carbohydrates per serving: | 21g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 127mg |
| Calcium per serving: | 86mg |
Ingredients
- 1/2 cup raw, hulled pumpkin seeds
- 3/4 cup millet
- 2 1/2 cups unsweetened almond or coconut milk
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- Honey or agave nectar, for serving, optional
Preparation
1. Place a medium saucepan over medium heat. Add pumpkin seeds
and millet; cook, stirring constantly, until seeds and millet are evenly
toasted and golden brown, 5 to 7 minutes.
2. Stir in milk, pumpkin pie spice and salt. Bring to a boil, then reduce heat to medium-low. Simmer, without stirring, until millet is tender and most milk has absorbed, about 20 minutes. Cover and let stand for 5 minutes. Drizzle with honey or agave before serving, if desired.
2. Stir in milk, pumpkin pie spice and salt. Bring to a boil, then reduce heat to medium-low. Simmer, without stirring, until millet is tender and most milk has absorbed, about 20 minutes. Cover and let stand for 5 minutes. Drizzle with honey or agave before serving, if desired.
