A smooth, mild sunflower seed spread made with cooked millet and coconut flakes — suitable as a savory topping or soft cheese alternative.

Yield: approx. 700 ml (3 cups) | Prep: 10 min | Cook: 15 min | Total: 25 min

Ingredients

• 1 dl (⅖ cup) millet
• 5 dl (2 cups) water
• 2 tsp herb salt or Himalayan salt
• 1 dl (⅖ cup) sunflower seeds
• 1 dl (⅖ cup) coconut flakes

Instructions

1. Rinse the millet in a fine-mesh strainer, rubbing gently under running water until the water runs clear.
2. Add the millet and water to a saucepan.
3. Bring to a gentle boil and cook over low heat until the grains open and the water is mostly absorbed but the millet is fully cooked.
4. Transfer the cooked millet to a blender along with the cooking water.
5. Add the sunflower seeds, coconut flakes, and salt.
6. Blend until completely smooth. Add up to 1 dl (⅖ cup) of water if needed.
7. Allow to cool slightly before using or storing.

Tips & Variations

• Chill before serving for a firmer, more cheese-like texture.