Here’s the recipe for lunch that came into being when K. was in hospital after giving birth to her son. It’s the recipe for gluten free, delicate and baked cutlets full of plant based protein and minerals. Remember to serve it with fresh veggies! It’s the recipe that makes any breastfeeding mum happy and her little baby calm and peaceful:)
Ingredients (for about 15 cutlets):
100 g dried millet
1/2 medium size pumpkin
120 g dried quinoa
1.5 tbsp dried dill/ 2 tbsp chopped fresh dill
salt
black pepper
Instructions:
Preheat the oven to 190 degrees C. Cut the pumpkin into smaller parts and bake for about 30 minutes.
Rinse the millet and cook until soft (25-30 minutes).
Cook quinoa in salted water for about 15 minutes.
Drain quinoa and millet off the water and leave to cool.
Put quinoa and millet into a large mixing bowl. Add pumpkin (peel the pumpkin before). Blend until you get a smooth mixture. Season with some salt and pepper. Add dill and stir to combine.
Shape the cutlets out of the cutlet mixture and lay on a baking pan covered with baking sheet.
Preheat the oven to 180 degrees C. Bake the cutlets for 40 minutes.
Etykiety: breastfeeding, cutlets, english, gluten free, main course, millet, pumpkin, recipes
