Welcome fall: Millet bowl with figs

When it becomes chilly outside I love a warm breakfast like this warming millet bowl cooked with nut milk, spiced with cinnamon and topped with wonderful autumn fruits: plums, grapes, pear and gorgeous fresh figs. Millet is glutenfree, full of minerals and a nice change to oats, chia or quinoa. Of course you can prepare your millet bowl with other fruit too.

Millet Porridge with Autumn Fruit

Serves 2

  • 175 g millet
  • 300 g nut milk
  • 1 cinnamon stick
  • 1 small soft pear
  • 1 small apple
  • 2 figs
  • 1 handful plums
  • 1 handful grapes
  • 3 tbsp maple syrup
  • 2 tsp lemon juice
  • 2-3 tbsp hazelnuts

Soak the millet for 1 hour in cold water, then rinse it in a sieve with cold water. Bring it to boil in a little pot together with 300 ml water and 150 ml nut milk. Add the cinnamon stick, cover the pot and let it simmer for about 30 minutes. Then add the rest of the nut milk, bring it to boil again, cover the pot and let it swell 15 more minutes.

Meanwhile rinse the fruit with water and pat them dry. Cut pear and apple into quarters, cut into little pieces, removing the cores. Cut the plums into halves, remove the stones, cut the figs into quarters, bigger ones you can cut into eighth. Mix the maple syrup with the lemon juice. Chop the hazelnuts roughly and roast them in a pan without fat until they begin to smell roasted.

Remove the cinnamon. Spread the millet porridge into 2 bowls, top them with fruit and nuts. Pour the lemon syrup over the fruit. Enjoy!

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