If you’ve been following my blog for a while, you probably know that I’m actually more of a big breakfast person. Most of the time I’d take tofu scrambled with tomatoes and whole grain sandwiches on pancakes and porridge.
During the week though, I usually just have a green smoothie and some fruit for breakfast, but on the weekend it’s a different story. But once in a while, I really need to switch up and eat something sweet. Last weekend I had this millet porridge with cranberries and quince, incredibly delicious and quite easy to prepare too!
I’m always totally crazy about something for a while, then I forget about it and move on to something else. You know what I mean? Maybe it’s just me being a little weird about food. Well, this happened with millet too.
About two years ago, I ate it almost every morning and then suddenly replaced it with green smoothies. Then a while ago, I saw this in the supermarket and had to buy it and I’m so glad I did! I love millet porridge and cooking millet couldn’t be easier. Besides, it is gluten free and naturally vegan. And it really is a great source of iron!
Some of you are probably wondering “what is quince fruit“?
It belongs to the same biological family as apples and pears and is commonly grown in southern and central Europe where the summers are warm enough for the fruit to ripen. They are quite rare in the United States today or at least are not grown there often anymore (they were quite popular in the colonies in the 18th century). Now, they are mostly imported from Argentina. In the fall, you can find them at farmers markets or at Whole Foods.
If you have trouble finding them, you can use pears as well. I tried it and it is also very good! My boyfriend’s mom has a quince tree in her garden and is always happy when someone picks a couple of quince fruits because she couldn’t use them all herself. There are literally tons of them every fall! They are also great for crumble and jam.
I cooked the millet in the almond milk for about 15 minutes and served it with cranberries, apples and quinces, which I sweetened with coconut sugar and cooked for about 15 minutes. You can also replace the coconut sugar with agave or brown sugar if you like. To finish, I sprinkled it with cinnamon, coconut flakes, and pomegranate seeds.
I’m sure this would make a fantastic dessert too! Maybe it’s even great for Thanksgiving?
I hope you like millet as much as I do! If you haven’t tried it yet, you should definitely give it a try.
As always, love hearing from you! xx
Millet porridge with cranberries and quince fruit
This vegan millet porridge with cranberries and quince is a healthy and delicious breakfast. It’s also a great dessert!
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Portions: 2 people
Cook the millet together with the almond milk for about 15 minutes over low heat.
Cut the apples and quince into small pieces. Put them in a saucepan together with the cranberries, add the water and the coconut sugar and cook for about 10 minutes.
Serve the millet together with the cranberry, pear and quince sauce and garnish with cinnamon, coconut flakes and pomegranate seeds.