Millet Porridge w. Baked Apples

A typical breakfast in our home is porridge. We love that it’s so easy to make, comforting, and may be varied indefinitely. Just choose the kind of grain you prefer, like oats, millet, rye, or barley, and cook it into a porridge and serve with lots of topping. That last part is important, and we often end up having topping with porridge.
The topping also comes with our own routine; We start off by topping the porridge with some home-made nut butter, like this hazelnut butter. I love nut butter, so I always add a little more than Mikkel. Afterwards we top with lots of fresh fruits, berries, and nuts. We finish it up with seeds and flakes. At the moment we’re really into hemp seeds as they are a great source of Omega 3 and 6.

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This porridge we’re sharing today is a bit different from our everyday porridge, as the topping is a little bit more advanced than the one we usually do – but we promise it’ll be worth the extra work-load and maybe even get you into the right Christmas spirit.

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The porridge base is made from one of our favourite grains; Millet. It’s an ancient seed, originally hailing from Africa and Northern China. We like it because it’s naturally gluten-free and has a mild flavour. Just remember to rinse the millet in cold water before you cook it; just like e.g. quinoa, it contains a natural bitter coating of saponin (a soap-like compound).

Millet Porridge with Baked Apples

(Makes 2 big or 3 regular servings)

1 cup millet
3,5 cups almond milk
1 tsp vanilla powder
A pinch of salt
2 apples
1 tsp cinnamon
½ tsp ginger powder
½ tsp ground cloves
1 tbsp honey

Extras for topping (optional)
Hazelnut butter (see our recipe here, or buy it ready-made at your local health food store)

Runny honey or maple syrup
Almonds, chopped

Hemp seeds
Dessicated coconut

Rinse the millet with cold water. Transfer to a small pot along with almond milk, vanilla and salt. Cook at low heat under a lid, and stir occasionally until the millet is tender and the milk is absorbed. You may have to add a little extra water.

Preheat the oven to 200 C / 400 F while the millet is cooking. Cut the apples into small 1½ cm / ½ inch cubes and toss with cinnamon, ginger, cloves, and honey. We usually put all the ingredients into a plastic bag and shake until the apples are well covered with the spices. Transfer the apple cubes to a baking tray and bake for 7-10 minutes or until the apples are just tender.

Serve the millet porridge with baked apples and extra topping.

Tip: Soak the millet overnight to shorten the cooking time and making the porridge much creamier.

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