food

GOLDEN MILLET PORRIDGE WITH PEANUT BUTTER, COCONUT YOGHURT, BERRIES AND BUCKWHEAT

Millet is a gluten free grain that is rich in several different minerals. In this recipe, the millet is used to make a smooth, warming porridge flavored with a homemade golden paste containing spices like turmeric, cinnamon, ginger and cardamom. Add a spoonful of chia seeds to boost the porridge with some extra protein and yummy vitamins, and to make it extra creamy. Top the dish with coconut yoghurt, fresh berries and crispy buckwheat – or have it with some frozen berries!     

Ingredients
1/2 dl millet flakes
2 tsp chia seeds
7 dl water or any unsweetened plant based drink
2-4 tsp golden paste*
A pinch of unrefined sea or mountain salt

Topping:
Peanut butter**
Coconut yoghurt***
½ dl whole toasted buckwheat or frozen berries

Preparation
Bring the millet flakes, chia seeds and golden paste to a boil together with a pinch of salt while stirring. Let it simmer on medium heat for about 2 minutes until the texture is creamy. Never stop stirring. 
Pour the porridge into two bowls and top it with peanut butter, coconut yoghurt, toasted buckwheat and berries.     

*GOLDEN PASTE
Ingredients
2 tbsp ground turmeric
2 tbsp ground cinnamon
2 tbsp ground ginger
1 tbsp ground cardamom
1 tsp pure vanilla powder
½ tsp ground clove
½ tsp freshly ground pepper
½ tsp unrefined sea or mountain salt
7 tbsp water

Preparation
Mix everything together until you have a smooth paste. Keep it in a airtight jar in the fridge.

**PEANUT BUTTER
Ingredients
300g natural peanuts, peeled
1 tbsp cold pressed rapeseed oil
2 ml unrefined sea or mountain salt 

Preparation
Heat the oven to 100°C. Spread the nuts over a baking sheet and toast them in the middle of the oven for about 30 minutes until they start to become golden. Let them cool. Skip this step if you want to make a raw peanut butter. 
Mix the nuts into a crumb in a food processor or high speed blender. Add salt and oil, and mix everything into a butter. Pause the machine now and then to scrape the blend off the sides. Add more oil if you feel like the butter is too dry, but remember that this makes the flavor of the cold pressed oil more noticeable.

*** HOMEMADE COCONUT YOGHURT
Ingredients
4 dl coconut cream without additives
2 capsules of probiotics 

Preparation
Place the coconut cream in a clean glass jar and add water until you get the texture you want. It will solidify slightly in cold temperature.  
Open the probiotic capsules and mix the content into the blend.
Put a lid on the glass jar. Place the coconut milk somewhere warm but out of direct sunlight for 24 hours. You can also place it in the oven with only the light on overnight. The yoghurt is done when small bubbles have formed on the surface and it smells slightly sour. Store it in the fridge. 

Advertisements

food

TURMERIC PORRIDGE WITH APPLE SAUCE, LINGONBERRIES AND BUCKWHEAT

 

Turmeric+porridge_Thereseelgquist.jpg

Serves 2

Ingredients
1.5 dl / 0.63 cups millet flakes
7 dl / 3 cups water
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Apple sauce
1 red apple
1 pinch ground cinnamon
1 pinch salt
Topping
1 dl / 0.4 cups lingonberries
0.5 dl / 0.2 cups dried buckwheat groats

How to
Thaw the berries.
Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge.

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste.

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool.

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top.