Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

This millet porridge with nuts and dates is vegan and gluten-free.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.

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  • Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.

  • Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.

  • Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.

  • Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

Nutrition Facts

412 calories; protein 11.5g; carbohydrates 58.2g; fat 18g; sodium 166.3mg. Full Nutrition
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