Carrot Cake Hirse Bowl

Lately we've been thinking a lot about our first favorite epi recipe. It was a raw carrot cake and so incredibly tasty. Inspired by this, today we have a Carrot Cake Millet Bowl with lots of delicious and above all wonderfully healthy ingredients.

Ingredients:
80 g millet
120 ml water
100 ml coconut milk
100 ml carrot juice
1/2 teaspoon cinnamon
4 walnut halves
4 dates
1 Msp lemon zest
1 pinch salt

Topping:
6 Physalis
1 tsp cocoa nibs
1 tsp coconut chips
1-2 tsp peanut butter​

Preparation:

1. Wash the millet, cut the dates into thin slices.
2. Place in a saucepan with water and bring to the boil. Simmer for 5 minutes.
3. Add coconut milk, cinnamon, lemon zest and salt. Bring to the boil again and simmer at low temperature for another 10 minutes.
4. Chop the walnuts coarsely and add them to the cooked millet together with the KArotten juice.
5. Stir well and leave to swell for another 5 minutes with the plate switched off.
6. Pour into a breakfast bowl and top to taste.