John Myers
Ingredients for 1 servings:
- 50 g millet (golden millet)
- 1 tbsp seeds (chia seeds)
- n. B. Water for soaking
- 100 ml coconut milk, creamy from the can
- 1 tbsp chips (coconut chips)
- 1 pinch(s) cinnamon powder
- 1 pinch of cardamom
- 1 pinch of salt (rock salt)
- 1 small apple
- 1 handful of blueberries
- possibly honey or raisins
- some ghee or butter
- possibly nuts or dried fruits
Instructions
Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 30 minutes
Millet breakfast, dairy-free, egg-free, low in histamine
I soak the golden millet in water the evening before; it’s easier for me to digest. The chia seeds should also be soaked in about 100 ml of water for an hour beforehand, or ideally overnight. This results in a thick, creamy consistency, depending on the amount of water. I don’t use any sweeteners. The coconut milk, fruit, and coconut chips make it sweet enough for me. However, I’ve been sugar-free for a few months now, so my taste for sweetness has changed over time. For those who like it sweeter, please use honey or raisins, if desired. Bring the millet to a boil with the water and coconut milk and simmer with the spices for about 20 minutes. You’ll need to adjust the amount of water to determine how thick or thin you want the porridge. I use a rough estimate; you can always add more water if necessary. Add the chopped apple in the last five minutes so it’s still a bit firm but nicely warmed through. If you prefer a crunchier texture, you can also add the apple raw at the end. Then turn off the heat and stir in a knob of ghee (clarified butter) or butter with the chia seed mixture. Optionally, you can also add nuts or dried fruit. Finally, garnish with coconut chips and fresh blueberries.
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