Millet Porridge with seeds and dried fruit

The seeds and dried fruit will provide good levels of fibre. Essential fatty acids will be found in the seeds which, if fresh and unroasted are a good source of omega 3, especially the flax. Grind the seeds before use to maximise benefit.

Add some cold pressed flax or hemp oil for added smoothness just before serving, and a boost of essential fatty acids.

Prep time: None
Cook time: Around 10 – 15 minutes. This was less than the manufactures suggested. Ingredients
Serves 4
Use a measuring jug for the millet and water:

• 200 mls of dried wholegrain Millet (not flakes)
• 600 mls water
• 1 – 2 tablespoon person: Mixed seeds i.e. Pumpkin, Sesame, Flax and Sunflower
• 1 dessertspoon per person: Dried Fruit i.e. Sultanas, Raisins, Apricots, Figs or Prunes approx.
• Hemp or Flax seed oil, 1 dessertspoon per person
• Agave syrup or honey (optional)

Method

1. Use a measuring jug as this is easy to work out the ratio of 1:3 millet to liquid.
2. Rinse the millet in a sieve really well to remove possible grit
3. Add to a pan with the water, bring to the boil and then simmer.
4. After about approximately 15 minutes the millet will have expanded and be soft to eat. It will look a little gloopy; that’s fine for porridge.
5. Stir in the fruit and seeds
6. After serving in the bowl, add the oil and stir.
7. Add a little agave syrup for additional sweetness if required

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