Hirse-Himbeer-Auflauf

Ingredients

• 250 g millet
• 500 ml Oat drink (Oat milk)
• 1 tsp vanilla powder
• 1 pinch salt
• 0.5 tbsp rapeseed oil (for the pan)
• 2 tbsp rice syrup
• 4 eggs
• 250 g fresh ripe raspberries

Instructions

1. 1.

   Wash the millet and bring it to a boil with the oat drink, vanilla powder, and a pinch of salt in a pot.

2. 2.

   Cook the millet porridge for 5 minutes, remove from heat and let cool briefly.

3. 3.

   Stir in the rice syrup and allow the mixture to cool for an hour.

4. 4.

   Grease the baking dishes with rapeseed oil.

5. 5.

   Separate the eggs. Beat the egg whites with a pinch of salt into stiff peaks.

6. 6.

   Whisk the yolks into the millet mixture.

7. 7.

   Clean the raspberries and fold them gently together with the meringue into the batter.

8. 8.

   Pour the batter into the greased dishes and bake in a preheated oven at 180 °C (160 °C fan, gas level 2–3) for about 30 minutes until golden yellow.

9. 9.

   Serve warm or cold as desired.