INGREDIENTS
For the organic vegan millet porridge
- 1/2 cup organic little millet
- 1 cup coconut milk
- 1 cup water
- 2 tbsp sugar or sub with honey/jaggery
- 1/2 tsp Cinnamon Powder
- a sprinkle of grated nutmeg
TOPPINGS
- 1 pear, sliced thin poached in grenadine or kept fresh
- 1 kiwi cut as wish, I made stars
- 2 tbsp mixed nuts pistachios,walnuts,almond chopped
- 1 tbsp chia seeds
- 2 tbsp cranberry chutney
- 1 tsp organic honey drizzled on top
PROCEDURE
To make the porridge
- Start by grinding the millet into semi powder form. In a sauce pan add the water, coconut milk and sugar and bring to a boil. Add the millet, stir well and cook on low for 10 mins. If it becomes too thick add a little milk (1 tbsp at a time) to reach the consistency you desire. Remember it becomes thicker once cooked so keep it more watery than you like it. Pour into breakfast cereal bowls and get ready to top it.
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