Fruity millet porridge

Ingredients for 3 servings:

• 1 ½ jar golden millet
• 1 can coconut milk (400ml)
• 1 large can of peach(s), halved
• n. B. Sweetener of your choice (e.g. stevia, rice syrup, agave syrup, sugar)
• e.g. tonka bean grinding or vanilla pulp
• n. B. Fruit (e.g. peach, mango, nectarine, mirabelle plums…)

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, vegan, clean eating

First things first: Use a 200ml drinking glass to measure the golden millet. In a saucepan, puree the peaches with the coconut milk, then stir in the canned peach juice. Add a little sweetener to taste and season with tonka bean zest or vanilla seeds (you can also do without, of course). Rinse the millet in a sieve and add it to the saucepan. Bring to a boil and simmer on low heat for about 15 minutes, then turn off the stove and let it swell for another 10 minutes. When all the liquid has been absorbed and the millet grains are soft, the millet porridge is ready. Garnish with fresh fruit, if desired, and enjoy. Millet is a very healthy food and, above all, contains a lot of iron. Therefore, it is best prepared with plant-based milk, as the calcium from cow’s milk binds the iron to a large extent, significantly reducing the health benefits. Leftovers keep in the fridge and taste good even cold. My children also like to take it to school in a screw-top jar for their break.