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INGREDIENTS FOR THE DUMPLINGS
- 130 g millet
- 400 ml KITCHIN BIO coconut milk, light with 13% fat content
- 50 ml water
- 50 g rice semolina
- 1 tablespoon raw cane sugar, or an equivalent amount of plant-based syrup, sweetener
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract or a little grated lemon zest (to taste)
- pinch of salt
INGREDIENTS FOR THE CRUMBS
- a little oil (any type desired)
- 50 g gluten-free breadcrumbs
- half a teaspoon ground cinnamon
PREPARATION
- 1These millet dumplings evoke the experience of traditional cottage cheese dumplings, but are completely free-from – millet, rice semolina, and plant-based drink provide the creamy base, which we crown with cinnamon-toasted crumbs. Family-friendly, gluten-free, dairy-free, egg-free, vegan, easy to prepare, and extremely economical. Preparation time: 30 minutes.
- 2Rinse the millet thoroughly under running water, then place it in a saucepan and mix with the coconut drink and water. Add salt, sweetener, lemon juice, and vanilla (or grated lemon zest).
- 3Cook over low heat, stirring frequently, for about 10 minutes, then add the rice semolina and cook until done (approx. 3-5 minutes): until the millet is completely soft and you get a creamy mixture.
- 4Cool the prepared mixture to lukewarm, meanwhile, prepare the crumbs. Heat a little oil in a pan, mix the breadcrumbs with cinnamon, and toast until golden brown.
- 5From the lukewarm millet mixture, form medium-sized dumplings with wet hands and roll them in the cinnamon crumbs. Serve immediately, optionally with fresh fruit, jam, or (sweetened) plant-based 'yogurt'.
- 6Source: Mentes Anyu express cookbook. Photo: Gábor Nemes
Nemes Dóra (Mentes Anyu)
Nemes Dóra, journalist, editor, and the founder of the Mentes Anyu community. First and foremost, a mother of three.