Gluten-free kutia with millet and amaranth

Name: Gluten-free kutia with millet and amaranth
Yield: 4
Ingredients: for 6–8 servings:1/2 cup of dry millet,3/4 cup spelt or amaranth,3/4 cup poppy seeds,250 ml coconut milk with about 20% fat (if the dish may contain lactose, you can use 250 ml of 30% whipping cream),4 egg yolks,70 g hazelnuts,70 g walnuts,70 g almonds,50 g raisins,50 g apricots,50 g cranberries,1 and 1/2 teaspoons of cinnamon,1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves,1/2 teaspoon grated ginger,5 tablespoons liquid honey or erythritol,1/2 teaspoon salt.; You will also need:• a Roman baking dish or• a 3-liter Roman pot if you need a larger amount of this dish (for 6–10 people). Just increase the amount of all the ingredients in this recipe by half.

We all enjoy exquisite dishes at Christmas. At the holiday table, we want to serve dishes every guest can try – regardless of dietary restrictions. What if not everyone can indulge in gluten over the holidays, or someone among your guests is lactose intolerant? Kutia, a traditional holiday one-pot dish, is exceptionally wholesome, but unfortunately it contains wheat, to which more and more people are allergic. To accommodate all your guests, it’s worth having a gluten-free, lactose-free kutia recipe up your sleeve, one that’s easy to modify. So today I’ll suggest an alternative version of the popular kutia – with millet, amaranth, or healthy and less allergenic spelt. A recipe for various grains with dried fruit and honey will also appeal to children. Thanks to the nuts and grains, the dish is rich in protein, trace elements, and vitamins. More important than how easily you can adapt kutia to your loved ones’ dietary needs, however, is that this dish is truly delicious!

Notes

Recipe for gluten-free, lactose-free kutia

Preparation:

If you are using spelt, cover it with water and leave it overnight. Then cook it until tender in water with 1/4 teaspoon of salt. If you are using amaranth, cook it in salted water together with the millet. Drain and let cool. Pour boiling water over the poppy seeds and set aside for 2-3 hours. In a saucepan, toast the millet (stirring constantly), and when it starts to smell nutty — pour in boiling water (approx. 250 ml). Wrap the pot with the millet in a blanket or place it in a warm oven so that it absorbs all the water. Meanwhile, chop the dried fruit and nuts or pulse them in a blender into small pieces. Mix with the poppy seeds (you can grind the poppy seeds beforehand, but it is not necessary). Add the spices and honey to the dried fruit and nuts. Mix everything thoroughly. Then combine the fruit-and-nut mixture with the millet and amaranth. Mix the cream (coconut or 30% dairy cream) with the egg yolks, add honey. Then pour into the fruit-and-grain mixture. Put the mixture into a Roman baking dish. Sprinkle the top with toasted flaked almonds. Bake in the oven for about 1 hour at 200°C, until set. Leave in the oven to cool.

Jagoda Dąbrowska
Dietitian

...because homemade is better!

Ingredients

2 items

for 6–8 servings:1/2 cup of dry millet,3/4 cup spelt or amaranth,3/4 cup poppy seeds,250 ml coconut milk with about 20% fat (if the dish may contain lactose, you can use 250 ml of 30% whipping cream),4 egg yolks,70 g hazelnuts,70 g walnuts,70 g almonds,50 g raisins,50 g apricots,50 g cranberries,1 and 1/2 teaspoons of cinnamon,1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves,1/2 teaspoon grated ginger,5 tablespoons liquid honey or erythritol,1/2 teaspoon salt.
You will also need:• a Roman baking dish or• a 3-liter Roman pot if you need a larger amount of this dish (for 6–10 people). Just increase the amount of all the ingredients in this recipe by half.

Servings

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Gluten-free kutia with millet and amaranth

Recipe for gluten-free, lactose-free kutia

Preparation:

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