I can’t believe it’s already October next week! I am sure everyone of us has these moments when one just doesn’t realize how fast time passes, right? The month of September passed by for me real quick, probably also, because we have been super busy with our private life, with a lot of visitors and also a very exciting event to celebrate: our civil wedding ceremony! 😉 We had a small intimate ceremony with some friends by the water last weekend, followed by a dinner under the stars, it was perfect. Next year, we’ll plan for a bigger event and hopefully our families will be able to join then as well. I also am kind of excited it will be October soon, for one, it’s my birthday month and there is another big event awaiting us, but shhh…I will tell you when it’s time 😉
Today’s recipe is another one inspired by my lovely home country’s cuisine: It’s a “superfoodized” version of the Swiss “Griessköpfli”, which is basically a grits pudding. It comes with a plum compote as right now, there are a lot of plums, nectarines and other stone fruits on sale here in Florida, for me they are the symbols of late summer. I was playing around with some fruits a few days back, I loved the little blue baskets the nectarines came in, I thought they would make a perfect photo motive.
But now back to today’s recipe, it is a sweet dish from Switzerland that can be eaten either for breakfast, a sweet dinner or nourishing snack. I replaced the grits with millet, a wonderful superfood. While it’s a seed and not a grain, it’s treated like a grain for culinary purposes. It is considered to be one of the most digestible and least allergenic “grains” available, and is warming to the body in cold or rainy seasons – so a perfect food for the upcoming fall! One cup of millet provides 19.1% of the daily recommend value of magnesium and 17.4% of phosphorus.
These little puddings contain following Superfood:
Additionally, there is no refined sugar in this recipe and it can be easily made vegan by using a plant-based milk. I hope you’ll enjoy it!
I’ll be also bringing this to this week’s Fiesta Friday celebration, which is already celebrating its 35th edition! Incredible! Angie, the host is doing such a great job every week! Thanks also to this week’s co-host Prudy and Naina for making everyone feel welcome at this virtual blogger party! By the way these ladies’ blogs must be checked out if you don’t know them already!
I wish you all a lovely weekend!! hugs, Sylvia
- ¼ cup millet
- ¾ cup water-milk mix (any kind of milk of your choice)
- Zest of ½ lemon
- 1½ tbsp coconut palm sugar
- Pinch of salt
- 3 plums
- 3 - 4 tbsp water
- ½ teaspoon cinnamon
- 1 - 2 tbsp coconut palm sugar
- Cook the millet with the water-milk mix for about 20 - 25 minutes, the millet should get really soft and kind of sticky
- Add the lemon zest, the palm sugar and salt, mix well
- Put the cooked millet into 2 greased forms (I used margarine, but coconut oil works too), let cool in the refrigerator for at least 2 hours
- Before serving, prepare the plum compote by cutting the plums into bite-size pieces and cooking them with the water, add cinnamon and sugar (add more than indicated in the recipe if you prefer more cinnamon and a sweeter taste)