Pumpkin Millet Casserole with Coconut Milk and Brazil Nuts Crust

4 ingredient pumpkin millet casserole recipe with creamy coconut milk and crunchy Brazil nuts. The perfect side for a delicious, healthy and balanced meal.

7 oz/200 gr pumpkin, steamed and puréed with a fork (or canned)
1 cup millet
2 cups water
Pinch of salt
1 small can (5,6 oz/ 160 ml) coconut milk
¼ cup (10) Brazil nuts, chopped
salt and black pepper to taste

View the full recipe at My Gut Feeling →