Preparation time: 10 minutes
Cooking time: 20 minutes
150 g brilliant millet
½ natural lemon
½ tsp. cinnamon powder
2 tbsp. crude natural sweetener
380 ml oat drink (oat milk)
1 squeeze salt
300 g without lactose curd cheddar (20% fat)
1 tbsp. spread
2 tbsp. cut almonds
Wash millet hot. Split the vanilla unit lengthways and cut out the mash with a
blade. Flush 50% of the lemon hot, pat dry and rub the pizzazz finely. Stub
out the juice.
Put millet, vanilla mash, cinnamon, sugar, and oat drink a pot. Bring back the
bubble and stew over medium-high warmth for around 7-10 minutes, mixing
periodically. Expel from the heat and let douse for 10 minutes without a top.
Meanwhile, strip the tangerines and cut them into thick cuts. Separate eggs.
Beat egg whites with 1 spot of salt until egg whites are hardened. Blend the
egg yolks in with lemon get-up-and-go, juice, and quark and increase the
millet mass. Cautiously crease within the egg whites.
Butter the preparing dish. Pour within the millet curd blend, smooth and top
with the mandarins. Prepare during a preheated stove at 180 ° C (fan broiler
160 ° C; gas: levels 2–3) for 40–50 minutes. Sprinkle millet goulash with
ground almonds to serve.
Calories: 3836 kcal
Protein: 53.01 g
Fat: 345.35 g
Carbohydrates: 137.88 g