Continuing with the ancient but delicious cereals, here’s a millet apple porridge that makes a wonderful healthy and warming breakfast, much needed during the endless grey Berlin winter. Millet is a staple in many parts of the world, and not surprisingly, since contains lots of fiber, minerals and antioxidants. And it’s gluten free. I combined the cooked millet here with grated apple reminiscent of a Bircher muesli and topped it off with toasted pecans, coconut flakes and activated buckwheat.
We are drowning in pecans here right now thanks to the pecan trees in my parents-in-law’s garden in Israel, from where we took a huge bag home during our last visit. But pecans are normally a bit expensive, and of course any other nuts or seeds can serve as a topping for this porridge, too. The apple almost eliminates the need for more sweeteners, but if you like sweet things, like I do, add the date molasses or maple syrup.
By the way, The Kitchn recommends toasting the millet first, which could improve the flavor, but also takes more time, which is why I don’t do it. But if you’re interested, here it is as an option.
- --- For one (generous) breakfast bowl ---
- ¼ cup, or about 50 grams, of millet
- ⅔ cup or about 150 ml of water
- A pinch of salt, vanilla powder and cinnamon
- A few spoons of (plant based) milk, optional
- One small or half of a bigger (organic) apple
- A handful of pecan nuts, walnuts, coconut flakes, pumpkin seeds or similar
- One to two teaspoons of date molasses or maple syrup
- Add the millet and the water with salt, vanilla and cinnamon to a small pot. Bring to a boil, then reduce the heat and let the millet simmer for about 15 minutes.
- By that time, the water should have almost evaporated. Let the millet sit for another ten minutes to absorb the rest of the liquid.
- Meanwhile grate the apple with its peel.
- Toast the nuts or seeds and the coconut flakes in a small pan for about three minutes. They should be warm but not burnt.
- Fluff up the now ready millet (if there's still water, drain it first) with a fork and mix it with the apple in a bowl.
- Add a little milk for a creamier consistency.
- Top the porridge with the nuts and sweeten with the date molasses or maple syrup to taste.