Charlotte was back home for a week so we took the opportunity to make something together for the blog. This time we found this delicious looking creamy millet porridge on pinterest. I've tried millet porridge on the blog before. That was with whole millet grains but this is a quicker version as you begin with grinding the millet.
I happened to have an old coffee grinder standing on the shelf that we cleaned by first grinding some millet and emptying it out. That got all the coffee residue out so we didn't get coffee tasting porridge (hmm, that doesn't sound so horrible actually. I'll have to try that sometime.) Anyway, here goes:
Millet porridge with a coconutty twist serves 4
1 cup raw millet
3 tsp coconut oil
2 cups milk of choice
1 1/2 cup water
Toppings (nuts, fresh or dried fruit, berries, cinnamon, coconut oil, maple syrup or whatever else you can think of)
Grind the millet in a clean coffee grinder or a food processor. Melt the coconut oil in a small pot. Add the ground millet and toast lightly for a couple of minutes. Pour in the milk and water and let simmer while the texture gets thicker. Stir every now and then.
Cook the porridge on low heat about 8 minutes with a lid on top without stirring. If it feels too thick when you take the lid off, add some milk or water. Get your toppings ready and the porridge is ready to serve.
This was a very good lunch for four and nice with different toppings so everyone could make their own serving. Afterwards we all felt like taking a nap.
I happened to have an old coffee grinder standing on the shelf that we cleaned by first grinding some millet and emptying it out. That got all the coffee residue out so we didn't get coffee tasting porridge (hmm, that doesn't sound so horrible actually. I'll have to try that sometime.) Anyway, here goes:
Millet porridge with a coconutty twist serves 4
1 cup raw millet
3 tsp coconut oil
2 cups milk of choice
1 1/2 cup water
Toppings (nuts, fresh or dried fruit, berries, cinnamon, coconut oil, maple syrup or whatever else you can think of)
Grind the millet in a clean coffee grinder or a food processor. Melt the coconut oil in a small pot. Add the ground millet and toast lightly for a couple of minutes. Pour in the milk and water and let simmer while the texture gets thicker. Stir every now and then.
Cook the porridge on low heat about 8 minutes with a lid on top without stirring. If it feels too thick when you take the lid off, add some milk or water. Get your toppings ready and the porridge is ready to serve.
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| Our choice of toppings: blended nuts, dried apricots and dates, coconut oil and cinnamon |
This was a very good lunch for four and nice with different toppings so everyone could make their own serving. Afterwards we all felt like taking a nap.
