Millet porridge, cardamom, cacao & coconut

Millet porridge, cardamom, cacao & coconut

By
From
Nordic Light
Serves
4
Prep
5 mins
Cooking time
5 mins
Photographer
Simon Bajada

A great way to introduce more grains into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless amount of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.

Ingredients

Quantity Ingredient
250g millet flakes, rinsed
1/4 teaspoon ground cardamom
2 tablespoons coconut oil
1 teaspoon natural vanilla extract
2-4 tablespoons brown sugar or honey
2 teaspoons cacao powder
500ml coconut milk or oat milk
60g toasted coconut flakes
80g chopped toasted hazelnuts
2 tablespoons cacao nibs

Method

  1. Put the millet flakes, cardamom, coconut oil, vanilla extract, sugar and cacao powder in a saucepan together with 1 litre of water. Bring to a simmer and cook for 5 minutes, stirring occasionally, or until all the liquid is absorbed.
  2. Divide the porridge between bowls, pour over the milk and top with the coconut flakes, hazelnuts and cacao nibs.
Tags:
simon
bajada
new nordic
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