Creamy Apple & Cinnamon Millet Porridge

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When you have ice on your surfboard bag in the morning, you know you need a warm post surf breakfast, and while we love a good oat porridge, we also like mixing it up and using lower lectin grains like millet, a hardy  'ancient grain' (although it is actually a seed, a bit like quinoa).  Millet is an excellent source of magnesium and potassium and provides protein, iron and plenty of dietary fibre for a healthy gut.  It takes a bit longer to cook than oats, but is worth the effort. 

We use all organic &/or biodynamic ingredients

Serves 4


  • 1 cup hulled millet
  • 3 cups activated almond milk (could use coconut or other nut milk)
  • 1 green apple, grated
  • 1 cup filtered water
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup activated pecans
  • 2 tsp maple syrup
  • 1/4 tsp extra cinnamon
  • 1/2 tsp pink lake salt

To make

  • Toast millet in a heavy based pan over medium heat for around 10 mins until seeds darken a little.
  • Add milk, apple, water, cinnamon and vanilla and allow to simmer over medium heat, stirring frequently for around 15-20 mins until millet is soft.
  • While this is cooking, heat a heavy based fry pan and add the pecans, maple syrup, cinnamon & salt.  Stir gently for 3-4 minutes then tip onto a sheet of parchment paper to cool.
  • Roughly chop maple pecans when cool

To serve

  • Spoon millet porridge into bowls, top with coconut yoghurt & sprinkle with maple pecans.  Enjoy warm.

Served in the Grit Miso Bowl with Haus Plainweave Kitchen Towel & Burnished Spoon. 

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