Millet has been trending in Polish blogosphere for a while. Apparently it’s one of the healthiest grains (although technically it’s a seed). But I struggle with changing my habits. For an everyday breakfast I usually have muesli with milk or yogurt. But when I get myself organized I often have porridge. So millet porridge was on my list for a year or so and one day finally while waiting for a torrential rain I got myself into making a big bowl of it.
I must say that millet porridge with hazelnut milk and dates is just brilliant, it actually tastes more like a dessert than breakfast so maybe perfect for days when you really want to treat yourself with something nice. I see more millet porridge in my future.
Millet porridge
Makes: Makes 2 small portions
Recipe from Bea w kuchni
-
- 2– 2½ cup hazelnut milk
- ½ cup millet, rinsed and drained
- a handful of dates, pitted and chopped
- a pinch of cinnamon
- a pinch of ginger
- a pinch of salt
To serve
- toasted almond flakes or other nuts
- fruits
In a small saucepan boil the milk.
Add in millet, then dates and cinnamon. After a few minutes add in ginger, and after a few more minutes salt.
Simmer for 15 minutes or until happy with the consistency.
Serve with toasted nuts or fruits.
