Apple-blueberry-coconut Millet Porridge According to TCM 5 Elements
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 8 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g millet (olden millet)
- 1 tablespoon seeds (chia seeds)
- water for soaking
- 100 ml coconut milk, creamy from the can
- 1 tablespoon chips (coconut chips)
- 1 pinch (s) cinnamon powder
- 1 pinch (s) cardamom
- 1 pinch (s) salt (rock salt)
- 1 small apple
- 1 handful blueberries
- possibly honey or raisins
- some ghee or butter
- possibly nuts or dried fruits
Print Recipe
Pin Recipe Instructions
- I soak the golden millet in water the night before, then it is easier for me to tolerate. The chia seeds should also be soaked in approx. 100 ml of water 1 hour beforehand or, at best, overnight. Depending on the amount of water, this results in a thick, creamy consistency.
- I don`t use sweeteners. The coconut milk, the fruits and the coconut chips make it sweet enough for me. But I`ve been going without sugar for a few months, so over time I have developed a different feeling for sweetness. For those who like it sweeter, please use honey or raisins as you wish.
- Bring the millet to the boil with water and coconut milk and simmer with the spices for approx. 20 minutes. With the amount of water you have to look how thick or thin you want the porridge. I handle that with my fingers crossed, you can add water at any time if necessary.
- In the last 5 minutes, the chopped apple is added so that it is still a bit firm to the bite but warmed up nicely. If you prefer it crunchier, you can also fold in the apple at the end, almost raw.
- Then you can turn off the stove and stir in a corner of ghee (clarified butter) or butter with the chia seed pulp. Optionally, nuts or dried fruit can also be added here. Garnish with coconut chips and fresh blueberries.
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