It is of course a matter of taste, but I think millet porridge is better than rice porridge. It’s more nutritious too. This is quite a heavy portion. You can make it lighter by replacing figs with dry apples (less will do).
Cashew-millet porridge can be eaten raw or hot. Thus this is a good recipe for emergencies when you might have lost your matchbox or run out of gas.
- 120 g millet flakes (3 min cooking time) OR millet grain (better, rinse well beforehand!!)
- 40 g dry figs (cut into small pieces)
- 50 g cashews
- cinnamon and salt
- 18 g dry milk (c. 2 T.)
- honey (optional)
Weight: 230 g
Water: 4-6 dl
How to make a hot porridge:
- Soak the millet and figs over night in 4 dl clean cold water (in case you didn’t remember to, don’t worry, the cooking time just gets longer).
- In the morning add cashew nuts and spices. Mix milk powder with 2 dl cold water and add it in the porridge. Cook until the porridge is hot. You can add some butter too.
- Soak the millet grain and figs over night in 4 dl clean cold water in an airtight container.
- In the morning pour out the remaining water. Add crushed cashew nuts and spices. Add more clean cold water if necessary.
- Mix milk powder with 2 dl cold water and serve it with the porridge (good also without). If you wish the porridge to be sweeter, add some honey.
- With a good imagination this can almost replace yogurth 🙂