Wintry Crunchy Millet Porridge
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup millet (golden millet)
- 100 g almond (s), rouhly chopped
- 2 apples (red crunchy organic)
- 2 teaspoons cinnamon
- 1 teaspoon spice (s) (Bertram)
- 1 teaspoon, cut galangal
- 1 cup cream, milk or soy milk
- honey, or stevia
Print Recipe
Pin Recipe Instructions
- Wash the millet and simmer in 250 ml of water for 10 minutes.
- If you like it a bit crunchy, then drain it, otherwise let it swell for another 20 minutes.
- Let the millet cool down a little, put it in a bowl, add the apples cut into cubes and coarsely chopped almonds with the skin and mix.
- Mix the spices in the cream and pour everything over the millet mixture and mix well. Only sweeten with a little stevia or honey if necessary.
- Bertram and galangal are Hildegard spices.
- Variation: Depending on your taste, you can also add sour cherries or morello cherries. In summer you can replace apples and cinnamon with strawberries and whipped cream
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