Rinse the millet under running water until the water runs clear, then scald it with boiling water and drain, to remove the bitterness.

Cook the millet in the water with the flaxseed, turmeric, cinnamon and cardamom.

Towards the end add the salt, the sliced banana and the ghee butter.

Once the water has been absorbed, add the plant milk over low heat and stir until the porridge is as loose as you want it.

Let it cool slightly, then stir in the honey and the tahini and sprinkle with almond flakes or crushed hazelnuts.