Raspberry millet flake porridge: A fruity and creamy breakfast for the perfect start to the day

Discover our delicious, fruity and gluten-free breakfast with a wonderfully creamy consistency! Millet flakes are rich in protein, fiber, vitamins and minerals, while raspberries provide valuable antioxidants and vitamin C.

Ingredients for one person

• 40 g millet flakes

• ½ tsp ghee or coconut oil

• 1 tbsp linseed

• 1 tbsp sunflower seeds

• 1 handful of fresh raspberries

• 1 handful of chopped nuts (I use almonds and Brazil nuts)

• 1 tsp hemp seeds

• ½ tsp cinnamon

• 1 pinch of cardamom

• 2 tbsp coconut yoghurt (optional)

• 100 ml water or unsweetened almond milk

Preparation:

1. Melt the ghee in a pan, add the millet flakes and briefly roast together with the spices while stirring.

2. Pour in water or almond milk (I mix it 1:1) and bring to the boil.

3. Freshly crush or grind the linseed and mix it in with the sunflower seeds. If necessary, add a little more water or almond milk. Simmer for a few minutes until the millet flakes are nice and soft.

4. Stir in the raspberries shortly before the end. If desired, refine the porridge with two tablespoons of coconut yoghurt or coconut milk and garnish with nuts and hemp seeds.

5. Sweeten to taste with maple syrup, date syrup or coconut blossom sugar.

My dosha tip: According to Ayurveda, millet has dry and heavy properties. It keeps you full for a long time and, due to its dry quality, is ideal for Kapha constitutions . Vata types can therefore use a little more liquid and ghee for the recipe.