Creamy millet porridge makes a delicious and healthy breakfast. Made with coconut milk, bananas and cacao. Naturally vegan and gluten-free.
Course
Breakfast
Category
vegan
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings2
Calories515kcal
AutorElle
Ingredients
125gmillet (fine),rinsed and drained
250mlwater
pinchof sea salt
1/4teaspooncinnamon
1ripe banana,mashed
1teaspoonraw cacao powder(optional)
200mlcan organic coconut milk
1tablespoonmaple syrup,to serve
Toppings:
Unsweetened coconut flakes
Cacao nibs
Extra banana slices
Method
Place millet in a small non-stick saucepan on medium to medium-low heat. Toast lightly until dry, and turns golden brown. 5 minutes. Stir continuously.
Add salt and water. Increase heat and bring to a light boil, cover and reduce heat. Cook for approximately 15 minutes until the grain has puffed up, and most of water absorbed.
Add banana, cacao (if using), cinnamon and coconut milk. Cook for another 7-8 minutes, until thickened. Remove from heat, pour in a bowl and top with banana slices, cacao nibs, coconut flakes and maple syrup (if desired). Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.