Creamy millet porridge makes a delicious and healthy breakfast. Made with coconut milk, bananas and cacao. Naturally vegan and gluten-free.
125gmillet (fine),rinsed and drained
pinchof sea salt
1teaspoonraw cacao powder(optional)
200mlcan organic coconut milk
1tablespoonmaple syrup,to serve
Unsweetened coconut flakes
Extra banana slices
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!
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