Desayuno de mijo y calabaza

Ref: receta_121

Easy

Difficulty

20 minutes

Preparation

Desserts

Type

Desayuno

Ingredients

(Para 2 raciones)

1 trozo de calabaza pelada (100 g)
½ manzana
100 g de mijo cocido
400 ml de bebida de avena sin gluten
1 ramita de canela
2 clavos de olor
1 pinch of nutmeg
1 pizca de sal del Himalaya
2-3 cucharadas de amasake de mijo

Steps

1.Rallar el trozo de calabaza y la manzana con la parte gruesa del rallador.

2.Lavar bien el mijo, enjuagarlo y pasar por una sartén caliente 2-3 minutos para que se tuesten un poco los granos. Ponerlo a cocer con la bebida de de avena sin gluten, la calabaza y la manzana rallada, la ramita de canela, los clavos, una pizca de nuez moscada y una pizca de sal del Himalaya.

3.Cocer tapado e ir removiendo cada tanto (y añadiendo más leche si se fuera quedando seco).

4.Cuando el mijo esté blando y cremoso lo apartamos del fuego.

5.Quitar los clavos y la rama de canela. Endulzar con el amasake y servir tibio.

Save for later

Buy the ingredients for this recipe:

La Finestra sul Cielo

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100% compostable peeled millet

Millet from organic farming, easy to digest and very energetic. It can be combined with vegetables, added to soups and salads or used as a substitute for pasta and rice. Vegetable burgers can also be prepared. Packaged in a protected atmosphere to preserve all its nutrients. Gluten free, now in 100% compostable packaging!

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Fine Himalayan pink salt

Unrefined, additive-free Himalayan fine pink salt formed more than 250 million years ago by the drying out of marine deposits in a natural, uncontaminated environment. Rich in pure minerals and trace elements such as calcium, iron, magnesium and potassium. Ideal for seasoning salads, vegetables, soups or preparing drinks. Seasoning presented in glass format.

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