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Home » Recipes » Vegan » Pumpkin Millet Casserole

Pumpkin Millet Casserole

November 16, 2014 By Joana Oliveira

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Low fodmap pumpkin millet casserole with crunchy brazil nuts on top

I really wanted to create a special recipe that I could bring to my friends’ place for dinner and that would enhance the meal they were preparing. At home I had leftover cooked millet, pumpkins (a kitchen habitué this time of year) and a can of coconut milk. 30 minutes and 4 ingredients later, there it was: a super easy, creamy and healthy low FODMAP pumpkin millet casserole.

Coconut milk and brazil nuts are the unexpected rich ingredients that turn this casserole into something I had never tasted before. Instant success!

Low Fodmap Pumpkin Millet Casserole with crunchy Brazil Nuts on top

This low FODMAP pumpkin millet casserole is a wonderful combination of creamy and crunchy!  It is perfect for Thanksgiving or for a special dinner. A delicious and healthy side dish and guaranteed to impress your guests 🙂

Low Fodmap Pumplin Millet Casserole recipe with crunchy brazil nuts on top

Low fodmap pumpkin millet casserole recipe
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3.75 from 4 votes

Pumpkin Millet Casserole

4 ingredient low FODMAP pumpkin millet casserole recipe with creamy coconut milk and crunchy brazil nuts. A delicious and healthy side dish.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: Low Fodmap
Keyword: casserole, coconut milk, millet, pumpkin
Servings: 4 people
Author: My Gut Feeling

Ingredients

  • 7 oz | 200 gr pumpkin steamed and puréed with a fork (or canned)
  • 1 cup millet
  • 2 cups water
  • Pinch of salt
  • 5,6 oz | 160 ml coconut milk one small can
  • 1/4 cup brazil nuts (10) chopped
  • salt and black pepper to taste

Instructions

  • Preheat oven to 350ºF/175ºC.
  • Place the millet in a saucepan with boiling water and add a large pinch of salt. Lower the heat, cover the pot and simmer until the millet is cooked through, about 20 minutes.
  • In a medium casserole, gently combine the cooked millet and the pumpkin purée with a spatula.
  • Add the coconut milk, salt, pepper and combine until well blended.
  • Crumble the chopped brazil nuts evenly over top of the mixture.
  • Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes.
  • Let rest to cool slightly before serving, about 10 minutes.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Dinner, Side Dishes, Vegan Tagged With: brazil nuts, coconut milk, millet, pumpkin

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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