Dessert: Currant and Millet Casserole

5 from 5 votes
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 330 kcal


for the topping:

  • 200 ml Coconut milk
  • 1 pinch Salt
  • 3 tbsp Maple syrup
  • 0,5 tsp Cinnamon
  • 1 Msp Cardamom
  • 1 Msp Ground vanilla
  • 100 g Currants
  • 50 g Chopped almonds or walnuts
  • 1 tsp Melted coconut oil
  • 2 tsp Maple syrup


  • Wash the millet well and then soak it in water for about 1 hour. Then pour off and bring to the boil with 100 ml of water and 100 ml of coconut milk in a saucepan. Add the maple syrup, spices and salt and simmer for about 8 minutes on a low heat with the lid closed. Remove the pot from the stove and let the millet swell for about 10 minutes. Now stir in the rest of the coconut milk. Then carefully fold in the currants.
  • Grease a small rectangular baking dish and fill in the millet. Mix the ingredients for the topping and spread over the millet. Bake the casserole in a preheated oven at 180 degrees circulating air (or 200 degrees top / bottom heat) for about 20-25 minutes.


Serving: 100gCalories: 330kcalCarbohydrates: 71.2gProtein: 5.5gFat: 2.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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