Millet porridge with almond milk & berry compote
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 (3 breakfasts for two people)
Ingredients
- 340g millet
- 1 litre unsweetened fortified almond milk, plus extra to serve
- few mint leaves, to serve
For the compote
- 90g pitted dates, finely chopped
- 500g frozen mixed fruit (ours was a mixed bag of berries, cherries, currants and strawberries)
- 1 cinnamon stick
Method
- STEP 1
For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don’t worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
- STEP 2
Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
- STEP 3
Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.
