MILLET PORRIDGE WITH ALMOND MILK & BERRY COMPOTE
Start your day with our millet porridge made with almond milk and a berry compote. With a nutty texture, millet is a grain that's high in protein and gluten-free
Provided by Sara Buenfeld
Categories Breakfast
Time 27m
Yield Serves 6 (3 breakfasts for two people)
Number Of Ingredients 6
Steps:
- For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don't worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
- Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
- Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.
Nutrition Facts : Calories 299 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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