Creamy coconut, millet and quinoa porridge
When it comes to the topping it's all up to you! You might want to go for a more fruity topping for breakfast, and more of a savory topping (for example avocado and kale) I add the quinoa for a nice flavor, but you could also
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Creamy coconut, millet and quinoa porridge
Makes 2 bowls
Ingredients
2/3 dl millet flakes
2 tbsp quinoa flakes
1 tsp chia seeds
3 dl water
1 dl coconut milk
a pinch each of ground cinnamon and ground cardamom
1/2 tsp Himalayan salt
Topping
toasted buckwheat groats (*se notes below how to toast buckwheat groats)
apple, thinly sliced
pomegranate seeds
lingonberry or blueberry powder (or any berry or fruit powder that you prefer
How to
Mix everything in a sauce pan and bring to a boil. Simmer for 3-4 minutes on medium heat, stirring all the time (this will make the porridge very creamy!), until a creamy texture. Pour in to two bowls and top it with whatever you feel like!
* Put about 3 dl of dried buckwheat groats in a fine mesh strainer. Bring 1 liter (I normally use about 3 times as much water as groats) of water to a boil. Pour the hot water over the buckwheat and drain well. Toast the groats in a hot, dry frying pan until golden and crisp. Let cool. Store the toasted buckwheat in a glas jar and use as topping on porridge, smoothie bowls, soups, salads etc etc!
Tips! You could also follow the same "strain procedure" as described above and then toast the buckwheat in the oven (at a baking sheet) at 175 degrees celsius for about 10 minutes.
