Tahini porridge with caramelized bananas

Total time: 20m
Preparation Time: 20m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 329 Kcal, 9g Protein, 42g Carbohydrates, 14g Fat


  • Porridge
  • 1 pinch Himalayan salt
  • 2 dl water
  • 1 tbsp tahini
  • 2 dl almond drink
  • 1 tbsp maple syrup
  • 6 tbsp millet flakes
  • Toppings
  • 2.5 tsp flaked almonds
  • 1 tsp coconut palm sugar
  • 1 banana, cut into slices approx. 1 cm thick
  • 50 g raspberries
  • 2 sprigs lemon thyme, leaves torn off

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  • Porridge

    Bring the water to the boil, season with salt. Cook the millet flakes for approx. 4 mins. until soft, reduce the heat. Stir in the tahini, maple syrup and 100 ml of almond milk, cook for a further 2-3 mins. Remove the porridge from the heat, stir in 100 ml of almond milk and divide between bowls.
  • Toppings

    Toast the flaked almonds in a non-stick frying pan until golden brown. Sprinkle the coconut palm sugar over the banana, caramelize on both sides over a medium heat. Top the porridge with the flaked almonds, banana, raspberries and lemon thyme.

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