Raspberry millet flakes porridge

Himbeeren-Hirseflocken-Porridge

Sweet porridge reinterpreted

Ingredients for one person

  • 40 g millet flakes

  • ½ tsp ghee (LINK) or coconut oil

  • 1 tbsp flaxseed

  • 1 tbsp sunflower seeds

  • 1 handful of fresh raspberries

  • 1 handful of chopped nuts (for me almonds and Brazil nuts)

  • 1 tsp hemp seeds

  • ½ tsp cinnamon

  • 1 pinch of cardamom

  • 2 tbsp coconut yogurt (optional)

  • 100 ml water or unsweetened almond milk

Preparation:

  1. Melt the ghee in a pot, add the millet flakes and briefly fry them 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. Let 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 at the end 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 is ideal for Kapha constitutions (anchor links!) due to its dry quality. Vata types can therefore use a little more liquid and ghee in the recipe.

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€19,99 EUR