Breakfast millet porridge

Ingredients for 2 servings:

• 1 cup(s) millet
• ¼ cup(s) buckwheat
• 4 cup(s) water, cold
• 4 slice(s) ginger root, very thinly sliced
• 1 m.-sized apple
• 2 pinches of cinnamon powder
• 2 pinches of cardamom powder
• ½ cup(s) almonds
• ½ cup(s) walnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Breakfast bread alternative

Place the millet, buckwheat, and water in a pot large enough to hold twice its capacity. Bring the grain to a boil, then simmer for about 20 minutes, until the grain is tender. Always ensure that the porridge does not become too thick, otherwise you can add more water at any time. Meanwhile, cut the very thin ginger slices into long, thin strips and then cut them into small cubes. Quarter the apple, remove the core, and cut into small cubes. Once the porridge has been simmering for 10 minutes, add the ginger and apple pieces, along with the cinnamon and cardamom, to the pot and stir gently into the porridge. Finely grind the almonds and walnuts using a food processor. Stir the nuts into the porridge. Serve the finished porridge in small bowls.