Berry and Fig Millet Porridge Parfait
I was making a millet stuffing for some mushrooms I was serving at a party over the weekend and ended up with a lot of extra cooked millet that I didn’t want to waste. I love having millet in porridge and since I also had a lot of left over (very expensive figs) I decided to put the two together and create this. It was delicious.. Millet stores quite well in the fridge so you can make a big batch and use it for various things throughout the week like salads and porridge. To cook millet you use millet and water in a ratio of 1:2. So 1 cup of millet to 2 cups of water. Bring to the boil and then reduce heat and simmer until the water is absorbed. Then fluff with a fork so it does not clump together.
You can layer this porridge with anything you like, I came up wit this combination based on what I had at my disposal. I love fresh figs, mostly because they are so beautiful, its hard for me to resist them if I see them in the shops, even if they cost me $12 for four figs. Figs are a great source of folate, magnesium and b vitamins. Both are great for hormone balance and fertility, and a really a good food to eat if your planning for a baby. Eating dried figs concentrates the amount of nutrition found in the fruit, but fresh figs are prettier so I tend to use them more. I used blueberries and mulberries for this recipe but you can use any frozen berries you like. Mulberries are not easy to find, so when I do find them I buy a few punnets and freeze them. I felt a bit bad hiding them in the porridge, they are so beautiful and special I feel like they should have been centre stage. I made sure to photograph them on their own to try and do them justice. This recipe is vegan, gluten free and refined sugar free.
|Berry and Fig Millet Porridge Parfait|| |
- 1 cup cooked millet (in water)
- ½ almond milk (or plant milk of choice)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tsp honey or liquid sweetener or choice
- ⅓ cup frozen blueberries
- ⅓ cup frozen mulberries (or any berry)
- 1 fig sliced
- 1 small banana sliced
- chopped walnuts
- caramelized buckinis ( buckwheat grouts)
- combine cooked millet with almond milk, vanilla and cinnamon in a small saucepan and simmer for about 5 minutes until mixture thickens and starts took look like porridge.
- Add in frozen berries and honey and cook for a few more minutes until you reach your desired consistency.
- Allow to cool slightly.
- In a glass jar spoon out millet porridge then layer with banana slices, fig slices, sprinkling of chopped walnuts, buckinis, more porridge then top with chopped walnuts and buckinis. You can layer whichever way you like.
- This looks just as beautiful served in a normal bowl with the figs, banana and chopped nuts sitting on top.