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Anna Lewandowska

Millet porridge with dried fruit

A vegan millet porridge cooked in almond drink with xylitol, cinnamon and vanilla protein powder, finished with soaked raisins and toasted nuts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Polish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon unsulfured raisins
  • 1/4 cup millet
  • 1/2 cup almond drink
  • 1 teaspoon xylitol
  • 1/2 teaspoon ground cinnamon
  • 1.5 tablespoon vegan vanilla protein powder
  • 3 walnuts
  • 1 tablespoon almonds

Method
 

  1. Soak the dried fruit in hot water for 10 to 20 minutes, keeping the soaking water.
  2. Rinse the millet under cold running water.
  3. Cook the millet in the almond drink with the xylitol and cinnamon, following the proportions on the packet.
  4. Take the pot off the heat while the porridge still moves when you tilt the pan, since millet keeps absorbing liquid as it stands.
  5. Stir in the protein powder once the porridge has stopped steaming, loosening it with a splash of almond drink.
  6. Transfer to a bowl and top with the drained raisins and the chopped, dry-toasted walnuts and almonds.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.