Millet porridge with tahini caramel sounds delicious, right? Man is a creature of habit and tends to do the same thing over and over again. Yet there are so many wonderful foods that we pay little attention to. I’m thinking of millet, for example. Hardly any other pseudo cereal is so packed with valuable ingredients and hardly ever, if ever, ends up on our plates. Today we want to change that, because we have a delicious millet porridge. Finely spiced and refined with a delicious tahini caramel. If that doesn’t make your mouth water.
Millet porridge with tahini caramel
Our delicious porridge is made with plant milk, millet, cinnamon, ginger, cloves and bourbon vanilla. All of this is put into a small pot and brought to a boil and allowed to simmer for 15 minutes until the millet is cooked.
In the meantime, I prepare the tahini caramel from tahini, maple syrup and a pinch of salt. This we simply stir in a small bowl until a fine sauce is created. Granted it’s more of a paste in terms of consistency, but does sauce somehow sound finer. I put the cooked millet into two bowls and refine it with some warm oat milk, maple syrup, a banana and black sesame seeds.
TIP: Millet can become somewhat bitter when cooked. This is due to the small fat particles that sit on the millet. It’s best to wash the millet once with hot water and then cold brew it again before processing to remove the fat.
Make vegan millet porridge yourself
I hope you like the idea of making a warm Ayurvedic spiced porridge? I love it very much and also feel that a warm breakfast, especially in winter makes a positive difference.
Let’s briefly move on to our healthy star in today’s post, millet. Just like other very healthy pseudocereals or ancient cereals, millet thrives on very undemanding and lean soils. For this reason, millet is still an important staple food in Africa and Asia. Incidentally, this was also true for Europe for a long time, until it was gradually displaced by potatoes, wheat and corn.
There are different types of millet, which are divided into yellow, red and brown varieties. In this recipe I use golden millet, which is particularly rich in beta-carotene is. The red and brown varieties, on the other hand, have higher concentrations of antioxidants.
Millet is particularly rich in valuable vegetable protein, iron (400g already cover the daily requirement of an adult), magnesium, copper, B1, B3, B5 and B6. In addition, a high percentage of fiber and few calories with only 114 calories per 100g. Millet is naturally gluten-free and makes us particularly well suited to a gluten-free diet.
I use millet grains from Bohlsener Mühle, who provided me with a product sample. As part of the Veganuary, we want to promote a vegan, environmentally friendly and low-emission diet. Bohlsener Mühle has been processing organic grain since 1979, using electricity from renewable energy sources. I am very happy to support local companies with local products that value short distances, local partnerships and fair prices.
Sounds perfect? Is perfect. Millet should definitely have a permanent place in your pantry, it’s worth it.
If you’re looking for a different, healthy breakfast today, I have the following suggestions for you:
- Bircher muesli
- Pumpkin Pie Overnight Oats
- Carrot Cake Overnight Oats
- Coconut Chocolate Overnight Oats
- Peanut Butter Chocolate Overnight Oats
- Banana Toffee Porridge
- Chai porridge with tahini caramel
The millet porridge with tahini caramel is:
- Full of healthy micronutrients
- Naturally sweet
- Easy to manufacture
Get started with this warm and healthy breakfast, for a perfect start to the day. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Millet porridge with tahini caramel
FOR THE PORRIDGE:
- 100 g Millet I use the millet from Bohlsener Mühle
- 200 ml Plant milk I use oat milk
- 1 tbspn Cinnamon
- ½ tbspn Ginger powder or 1 tsp fresh
- ¼ tbspn Cloves powder
- ¼ tbspn Bourbon vanilla
- 30 ml maple syrup
- More vegetable milk at will
FOR THE TAHINI CARAMEL:
- 30 g white tahini
- 45 ml maple syrup
- A pinch of salt
- Banana slices
- Black sesame seeds
- Warm vegetable milk
- To prepare, wash millet once hot (otherwise it may become bitter when cooked) and rinse with cold water.100 g Millet
- For the PORRIDGE Place millet, vegetable milk, cinnamon, ginger powder, cloves and bourbon vanilla in a saucepan and bring to a boil. Turn heat down to medium and simmer for 15 minutes until millet grains are cooked. If necessary, add a sip more vegetable milk.100 g Millet, 200 ml Plant milk, 1 tbspn Cinnamon, ½ tbspn Ginger powder, ¼ tbspn Cloves powder, ¼ tbspn Bourbon vanilla
- Add maple syrup, stir and remove from heat.30 ml maple syrup, More vegetable milk at will
- FOR THE TAHINI CARAMEL Place the tahini, maple syrup and salt in a small bowl and mix with a spoon until a smooth paste is formed.30 g white tahini, 45 ml maple syrup, A pinch of salt
- Divide millet into bowls, top with banana slices, black sesame seeds and tahini caramel. Serve with additional warm milk as needed.Banana slices, Black sesame seeds, Warm vegetable milk
- Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days. Carefully warm with a little water or vegetable milk.