Creamy Millet Porridge with Roasted Figs
reprinted with permission from @deliciouslyvibrant sharing #nutritionsimply
- 1 cup of millet, ground roughly to form a flour (use a blender or coffee grinder)
- 1+1/2 cup of water
- 1/2 cup of coconut milk (or other milk of choice) + extra for topping
- 1 inch knob fresh ginger, grated
- 1 Tbsp of ground cinnamon
- 1 tsp of ground cardamom
- Optional: some vanilla extract and 2 Tbsp of your choice of sweetener (maple syrup, coconut sugar, honey or you can do without too)
- Toppings: 2 to 4 figs, roasted and 1 nectarine (chopped) and roasted too, your favourite granola or nuts.
Roasting fruits: place your fruits of choice on a baking tray. Add 1-2 Tbsp of coconut oil and some cinnamon. Roast them at 350 degrees F for 10 to 20 minutes (depending on your oven).
- Place the millet into a medium saucepan with the water, milk, ginger, cinnamon and cardamom. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it’s still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.
- When the millet is ready, stir in your choice of sweetener or skip this step to keep this recipe sugar-free.
- Place your millet porridge into a bowl. Add a little bit of extra coconut milk, and then top the bowl with your toppings of choice. My toppings of choice for this recipe were: roasted figs and nectarines, my homemade chocolate granola (sugar-free too) and a little bit of coconut butter.
- Serve and enjoy!