Millet Porridge With Banana And Coconut Milk
Ingredients
- 125 g millet (fine), rinsed and drained
- 250 ml water
- pinch of sea salt
- 1/4 teaspoon cinnamon
- 1 ripe banana, mashed
- 1 teaspoon raw cacao powder (optional)
- 200 ml can organic coconut milk
- 1 tablespoon maple syrup, to serve
- Unsweetened coconut flakes
- Cacao nibs
- Extra banana slices
Directions
- Place millet in a small non-stick saucepan on medium to medium-low heat. Toast lightly until dry, and turns golden brown. 5 minutes. Stir continuously.
- Add salt and water. Increase heat and bring to a light boil, cover and reduce heat. Cook for approximately 15 minutes until the grain has puffed up, and most of water absorbed.
- Add banana, cacao (if using), cinnamon and coconut milk. Cook for another 7-8 minutes, until thickened. Remove from heat, pour in a bowl and top with banana slices, cacao nibs, coconut flakes and maple syrup (if desired).