This comforting bowl of ‘carrot cake’ millet porridge is a great way of adding vegetables to your morning porridge. Full of nutrients (such as magnesium, calcium, phosphorus, fiber and anti-oxidants), millet is a great gluten free alternative to your traditional oat porridge.
½ cup millet, preferably soaked in water overnight (see the post above)
1 ½ cup plant milk
1 medium size carrot, grated
½ tsp ground cinnamon
1/4 tsp ground turmeric
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp maple syrup (adjust the amount to your personal taste)
A handful of walnut pieces for garnish
Rinse millet thoroughly in cold water and drain.
In a small saucepan, bring the milk to a boil. Once boiling, add the millet, grated carrot and spices and turn the heat to medium low. Simmer for 10-13 minutes (or a little longer if you hadn’t soaked the millet overnight) until all the liquid has been absorbed and millet has become ‘fluffy’. If you find the porridge is getting too dense, just add a little more water to reach the desired consistency.
Transfer into a bowl and top with maple syrup and walnuts.