Fancy a healthy, filling and Ayurvedic flavored porridge? Then this fine millet breakfast is just right for you. Packed with healthy nutrients and fiber, it's ideal for a wonderful start to the day. Refined with delicious tahini caramel, vegan, gluten-free and very tasty.
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.