for 10 bowls

  • 1 cup millets
  • 4 tablespoons tigernuts (or other nuts)
  • 4 cups water
  • pinch of salt
  • 2 tablespoons carob / cocoa
  • 4 tablespoons barley malt (or rice syrup)


  1. Put the washed millets, tigernuts and a pinch of salt into the pot.
  2. Bring to a boil and boil for about 20 minutes to absorb water.
  3. Add the malt / syrup to your taste and thoroughly mix it into a smooth cream.
  4. Pour half of the cream into serving bowls and the remaining part mix with carob / cocoa into a smooth brown cream.
  5. On the first layer of the cream, carefully pour the second to keep them separate.
  6. In winter serve hot, in summer cool.


  • If you don’t have problems with nuts (allergies), you can replace tigernuts with nuts of your choice or almonds. Another option is to use shredded coconut or seeds.

Praktical info

  • The cream can be easily prepared from the leftover grains – just mix it with little bit of hot water.
  • After cooling flip the cream onto a plate.
  • Store in a refrigerator. If you pour the cream into a bottle, you can take it with you on a trip or to school/work.


  • Dessert is suitable for children from 1 year of age.