Kutia (gluten free, almost vegan)

I love kutia and the fact is I eat it only once a year! During Christmas Time. Gluten free version of this meal is delicious!  Original version. is with wheat grain. As well we know eating gluten while having autoimmune disorder is risky and I don’t do it. I also like when poppy seed is not ground but cooked. I like to feel seeds among teeth 🙂 If you prefer ground poppy seeds, this is your choice. The same situation with having vegan kutia, no problem to trade the honey and maple syrup the place.



  • 200g poppy seed (soaked overnight)
  • 300g dry millet grain
  • 200g nuts ( 50g of each kind :walnuts, cashews, hazelnuts, almonds – all of them soaked overnight)
  •  240-280g dried fruits (60-70g each kind :figs, plums, dates, royal raisins) – SO2 free
  • juice of 1/2 lemon (BIO)
  • 200g raw honey
  • 100g warm water
  • 1/2 tsp ceylon cinnamon


  1. Soak overnight poppy seeds and nuts in separate bowls. On the next day strain and rinse with clean water.
  2. Cook poppy seeds, nuts and dried fruits cut in smaller pieces.
  3. Cook millet grain in excess water but not for too long. The grain shouldn’t be sticky. Rinse with clean water and strain.
  4. In a big glass mix water, honey and lemon juice.
  5. Transfer all ingredients to a big dish – bowl or a pot and stir well.
  6. Serve kutia as a dessert.

Enjoy your meal!

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