½ cup uncooked millet grain (100g / 3.6oz) (the wholegrain, not the flake)
2 cups of almond or coconut milk
1 tsp vanilla essence
¼ cup blueberries
1 TB almond butter (or your favourite nut butter)
2 TB maple syrup (optional)
To cook the millet, place the grain in a pan along with 1 ½ cups of milk and bring to the boil.
Once the milk is boiling, reduce to a simmer and partially cover with the lid. Gently stir every now and then, but not too aggressively, only to ensure it doesn’t stick at the bottom.
As you notice the mixture thickening taste a small amount to see if you are happy with the texture. Since this is porridge, you want it soft but I like it with a little bit of a bite.
Add another half cup of milk and try another small sample in a few minutes. Once you are happy, stir in the vanilla essence, remove from the heat and place the lid on.
When the porridge is ready divide it between two bowls. Sprinkle each with berries and a dollop of almond butter and maple syrup if desired.