Ingredients
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1 cup millet (preferably brown)
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1 cup sorghum flour
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1/2 cup unsweetened shredded coconut flakes (optional)
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1 medium sweet potato, peeled and cubed
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1 small yam , peeled and cubed
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1 tsp cinnamon powder
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1/2 tsp ground ginger
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1/2 tsp ground cardamom
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1/4 tsp black pepper
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1/4 tsp sea salt
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2 cups water
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Optional : 1/4 cup chopped walnuts, almonds, or cashews for added crunch
Directions
Subtitle: A Budget-Friendly, Gluten-Free, Grain-Free, High-Fiber, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Recipe from Africa!
Description: This vegan twist on the traditional African rice porridge is not only delicious but also packed with nutrients. Made with exotic African ingredients like millet, sorghum, and sweet potatoes, it’s perfect for any occasion and can be easily customized to your taste preferences. Plus, it’s budget-friendly, gluten-free, grain-free, high-fiber, low-carb, nut-free, oil-free, and whole food plant-based!
Ingredients:
* 1 cup millet (preferably brown)
* 1 cup sorghum flour
* 1/2 cup unsweetened shredded coconut flakes (optional)
* 1 medium sweet potato, peeled and cubed
* 1 small yam, peeled and cubed
* 1 tsp cinnamon powder
* 1/2 tsp ground ginger
* 1/2 tsp ground cardamom
* 1/4 tsp black pepper
* 1/4 tsp sea salt
* 2 cups water
* Optional: 1/4 cup chopped walnuts, almonds, or cashews for added crunch
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the millet, sorghum flour, coconut flakes (if using), sweet potato, yam, cinnamon, ginger, cardamom, black pepper, and salt. Mix well.
3. Add the water to the mixture and stir until just combined. Do not overmix. The batter should be thick and lumpy.
4. Transfer the batter to the prepared baking sheet. Use a spoon to spread it evenly into a thin layer about 1/4 inch thick. Bake for 20 minutes.
5. After 20 minutes, carefully flip the cooked kichidi onto a plate or bowl. Use a spatula or offset spatula to loosen the edges if necessary. Return the kichidi to the oven for another 10-15 minutes, or until the other side is lightly browned.
6. Remove from the oven and let cool completely before serving. Serve warm as a breakfast porridge, snack, or dessert topping. Enjoy!
Note: You can also use other seasonal vegetables such as carrots, beets, or squash instead of the sweet potato and yam. Adjust the amount of water accordingly.
Steps
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1
Done
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. |
|
2
Done
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In a large bowl, combine the millet, sorghum flour, coconut flakes (if using), sweet potato, yam, cinnamon, ginger, cardamom, black pepper, and salt. Mix well. |
|
3
Done
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Add the water to the mixture and stir until just combined. Do not overmix. The batter should be thick and lumpy. |
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4
Done
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Transfer the batter to the prepared baking sheet. Use a spoon to spread it evenly into a thin layer about 1/4 inch thick. Bake for 20 minutes. |
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5
Done
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After 20 minutes, carefully flip the cooked kichidi onto a plate or bowl. Use a spatula or offset spatula to loosen the edges if necessary. Return the kichidi to the oven for another 10-15 minutes, or until the other side is lightly browned. |
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6
Done
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Remove from the oven and let cool completely before serving. Serve warm as a breakfast porridge, snack, or dessert topping. Enjoy! Note: You can also use other seasonal vegetables such as carrots, beets, or squash instead of the sweet potato and yam. Adjust the amount of water accordingly. |
