Spiced Millet Porridge
A go to breakfast when I'm needing food on the run, or wanting something to provide me long lasting energy to get me through till lunch time!
Completely gluten free, millet is a grain that can be used for both savoury and sweet. It's essential that you soak your grains before cooking, this helps activate the grain, speed up the cooking process as well as most importantly allows you to completely and properly digest them!
The combination of the creaminess of the nut butter, with the added natural sweetness of the apple and spices, this will not only leave your taste buds singing but your gut and body saying thank you!
I like to make this in bulk, keeping remainder as a quick breakfast to take to work or as a delicious dessert when i'm getting those sweet cravings! Enjoy!
- 1 cup cooked millet soaked
- 3 cups almond milk or nut milk of choosing
- 1 tbsp Maple or
- 1 tbsp nut butter (almond)
- 1 red apple chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamon
- 1 cup organic blueberries
- 1/2 cup Coconut flakes
- zest and juice of half a lemon
- 1 tbsp water
- 1 tsp date paste
- 1 tsp cinnamon
- 1 tbsp Chia Seeds
1. Cook Pre Soaked Millet, with 2cups of almond milk over a simmering heat until soft (around 40 minutes) You want the grain to be completely cooked through, if it still has a bite to it, add some more liquid and continue cooking, until all the liquid is absorbed.
2. Once cooked, allow to cool slightly
3. Transfer Millet to a Food processor or Blender, add in half a cup of almond milk and Pulse 4-5 times
4. Add in remaining ingredients and blend on medium until creamy and smooth, Taste to season.
5. Transfer to a bowl or cup, top with blueberry compote
6. Keep remainder in the fridge for a delicious bircher style breakfast
Blueberry Compote Method:
1. In a small saucepan combine all ingredients besides the chia seeds
2. Simmer on a low heat stirring occasionally to break down the Blueberries (5-10 minutes)
3. once the blueberries have been reduced and cooked through, press with a fork and remove from heat
4. Add in the chia seeds, stir
5. Allow to cool slightly, serve on top of millet porridge,
or as a delicious topping to any dessert!