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Millet Porridge with Roasted Winter Fruit

May 29, 2018

 

Millet is one of the oldest foods known to man. It is packed with nourishing plant-based goodness, including protein and high levels of dietary fibre. This fibre is great for feeding the "good bugs" in your gut. Thus, rebalancing of the gut bacterial profile by crowding out unwanted micro-organisms with desired ones.

 

 Millet's nutty, slightly sweet flavour and light fluffy texture, millet is great in just about anything - soups, salads, stir-fries, breakfasts, baking or as an accompaniment to main dishes instead of pasta or rice.


When prepared properly, eaten in the whole grain form and alongside healthy fat such as nuts and yogurt, millet will be less likely to quickly raise blood sugar level, ensuring you stay fuller for longer with no nasty blood sugar slumps a few hours later.

 

It is also gluten and lectin free so suitable for anyone wanting to follow an anti-inflammatory diet (which I highly recommend).

 

 

Millet Porridge with Roasted Winter Fruit

 

Ingredients

 

  • 1 cup cooked millet (see below how to cook)

  • 1/2 cup coconut cream

  • 1/2 pear, sliced

  • 1/2 persimmon, sliced

  • 1 tamarillo, peeled

  • handful of walnuts

  •  milk / yogurt of your choice

  • cinnamon 

  • 1 teaspoon almond butter (optional)

     

Method

 

  1. Heat the oven to 180ºC.

  2. Place the fruit on a small roasting tray and roast in the oven for 20 minutes, until soft.

  3. Meanwhile, put the cooked millet and coconut into a small saucepan and bring to a gentle simmer.

  4. Cook gently for15-20 minutes, stirring frequently, until it becomes a creamy porridge-like consistency.

  5. To assemble, place the porridge into a bowl, arrange the fruit, sprinkle with cinnamon and walnuts. 

  6. Add a dollop of almond butter if you wish and a swirl of yogurt or milk.

 

 

 

To cook Millet

 

  1. Rinse 1 cup of hulled millet in running water.

  2. Place in saucepan with 2 cups of water.

  3. Bring to the boil, then simmer gently with the lid on until the liquid is absorbed, about 15 minutes. 

  4. Take off the heat and let stand for a few minutes, then fluff up with a fork.

  5. This will keep in the fridge for 3-4 days, stored in an airtight container.

 

To aid digestion further, you can soak the millet in water and 1 teaspoon of apple cider vinegar over night, then follow the recipe as above.

 

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