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Millet porridge with pumpkin ginger cinnamon and blueberries

Really very, very tasty. One of the tastiest breakfasts you can have!

Millet porridge with pumpkin ginger cinnamon and blueberries
Servings1 Serving
CategoryDifficultyEasy
Ingredients
 60 g Prose
 300 g Pumpkin
 100 g Almond milk ALPRO
 60 g Blueberries
 10 g Ginger (grated)
 250 g Water + more if needed during the process
 Cinnamon
 Salt, sweetener, vanilla
Directions
1

First rinse the millet in three waters.

2

Peel a squash, cut it into small pieces and bring to a boil in boiling water (150 g). When the pumpkin is already soft (look at the pumpkin variety - tend to be harder and softer), add another 100 g of water and rinsed millet. A little salt, grated ginger, cinnamon and sweetener (or sugar) are optional.

3

Boil until the water boils - then add 100 g of almond milk and cook ready, not allowed to burn. If necessary, add a little water (depends on how thick you want the porridge).

4

Serve with boiled and mashed blueberries.

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Nutrition Facts

Finished product weight 680

Servings 1


1 serving contains
Calories 352
% Daily Value *
Total Fat 3.1g5%
Total Carbohydrate 72.8g25%
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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