Serves 2
30 minutes
Ingredients
For the Porridge
1/2 cup millet (soaked over night in water)
2 tbsp of oats
1 tbsp cacao powder
1 tbsp maple syrup
Pinch of salt
300ml plant milk (I like to use homemade hazelnut here)
Water to thin
For the Spiced Pear
1 a pear (sliced)
1 tsp coconut oil
2 tsp maple syrup/coconut sugar
1/2 tsp total of cinnamon/nutmeg/clove (or all three)
For the Brittle
1 cup hazelnuts
1/2 cup sesame seeds
1/4 tsp salt
1/4 cup maple syrup
To Serve
2 tbsp of plain yoghurt or splash of plant milk
2 tbsp peanut butter
6 blackberries
2 tbsp crushed pistachios
Preparation
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Start by making the hazelnut and sesame brittle. Place all brittle ingredients into a boil and mix to combine. Spread mixture into a baking tray lined with baking paper and press down to compact the mixture. Place into the oven for 30 mins at 180 degrees.
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Whilst your brittle cooks in the oven, add all porridge ingredients to a pan, whisk to combine and bring to the boil. Simmer, stirring frequently to prevent the millet from sticking the to the bottom of the pan. Add water or more milk to thin if the porridge gets too thick before the millet has softened.
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Meanwhile slice your pear and add to a small frying pan with the coconut oil, coconut sugar/maple syrup and spices of your choice. Gently fry on a low heat whilst your porridge simmers.
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Once your brittle is ready, remove from the oven and also to sit for a minute to firm up. Break into small pieces and allow to cool. Once cooled store in an airtight container for other recipes and desserts as you won’t all the brittle for this recipe.
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Time to plate up! Spoon the millet porridge into the bottom of two bowls. Pour over a splash of milk or a dollop or two of yoghurt. Next add the pears, a drizzle of peanut butter, a sprinkling of crushed pistachios and finally the fresh blackberries.
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Enjoy!
