glutenfrei

Sweet potato and millet porridge

This low-histamine sweet potato and millet porridge offers a great change of pace at the breakfast table. Colorful, healthy, and delicious. A real power breakfast!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

  • 60 g millet
  • 1 sweet potato
  • 2 tbsp maple syrup
  • 6 dates
  • 2 tbsp grated pumpkin seeds
  • 2 tbsp pomegranate seeds (frozen)
Sweet potato and millet porridge

preparation

  • Cook the millet according to the instructions.
  • Peel the sweet potato and cut it into small pieces.
  • Boil in a pot with a little water for about 10 minutes.
  • Then mash the sweet potato and mix it with the millet.
  • Sweeten with maple syrup and refine with finely chopped dates, pumpkin seeds and pomegranate seeds.

Our HistaFood tip

Instead of sweet potato, you can also use Hokkaido pumpkin, for example. Our organic protein spread with pumpkin seed and pistachio makes an excellent topping.

Our recommendations

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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