Vanilla & Pear Millet Porridge with Almond Brittle & Tahini
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Oh millet, millet, millet you get so little love ): So often millet is completely forgotten about when it comes to eating wholegrain’s or used for porridge and is mostly associated with being bird food.
But when cooked properly it can be creamy, rich and pudding like that you may never go back to using oats again…. not that there is anything wrong with oats either!
Let’s make millet porridge!
– Pre-heat oven to 150degrees.
– Place seeds in a baking dish and put in the oven for 5-7min until turning golden. Take out and leave to cool to the side.
– First dry roast millet in a pot for a few minutes (3-4min) on a medium/high heat until you start to get the nutty aroma coming through. Make sure you are stirring regularly so it doesn’t burn.
– Add water and pinch of salt and raisins and bring to a boil then immediately turn the heat down to low/medium and let it simmer with the lid on or tilted on the pan (so mostly covered).
– Leave it simmering for a good 20-30min until it is really nice and soft and creamy.
– After 25min add 110ml of whatever non-dairy milk you are using along with vanilla powder, rice syrup and let it simmer until it becomes really rich and creamy. If it is starting to get to solid then keep adding more milk. It needs to be nice and creamy like porridge.
– Once done, serve in a bowl and take your ripe pear, peel and core it and put one half flat side down and slice it thinly.
– Place this half sliced pear on top of the porridge to one side.
– Add a little more milk so that it is even creamier and sprinkle Almond Brittle (See Recipe), toasted seeds and a good drizzle of Homemade Tahini (See Recipe).
– Lastly drizzle a little more Brown Rice Syrup over the top of it all.
Voila! Your decadent, abundant, rich and comforting breakfast is ready! Enjoy!