Millet porridge with pear and cinnamon
~20 minon the hobFusionVeganGluten-freeDairy-free
528kcal
16 gprotein
71 gcarbs
16 gfat
13 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 768 | 23 g |
| Emmagetting lean | 27% | 424 | 13 g |
| Jackgrowing | 24% | 371 | 11 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Millet65 g
- Unsweetened soya milk200 ml
- Pears1
- Walnuts15 g
- Maple syrup8 g
- Millet130 g
- Unsweetened soya milk400 ml
- Pears2
- Walnuts30 g
- Maple syrup15 g
- Millet260 g
- Unsweetened soya milk800 ml
- Pears4
- Walnuts60 g
- Maple syrup30 g
From your store cupboard
Ground cinnamon
If you can’t get it
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Tip the millet into a sieve and rinse it in hot water for at least 30 seconds. The bitterness sits in the fat on the surface of the grains and would otherwise ruin the whole pan — this step can’t be skipped.
- Put it in a pan with the soya milk and 100 ml of water and bring it to the boil.
- Turn it down to a gentle heat and cook 15 minutes with the lid on, stirring now and then so it doesn’t catch.
- Dice the pear. Stir half of it into the porridge after 8 minutes of cooking, along with the cinnamon — the heat breaks it down and sweetens the porridge from the inside, so no sugar is needed.
- The porridge is done when the millet grains split and a spoon stands in it for a moment. If it’s too thick, add milk.
- Take it off, cover it and let it stand 5 minutes.
- Chop the walnuts and toast them in a dry pan for 3 minutes.
- Put the rest of the pear on top raw, then the nuts, and trickle over the maple syrup.
- Tip the millet into a sieve and rinse it in hot water for at least 30 seconds. The bitterness sits in the fat on the surface of the grains and would otherwise ruin the whole pan — this step can’t be skipped.
- Put it in a pan with the soya milk and 200 ml of water and bring it to the boil.
- Turn it down to a gentle heat and cook 15 minutes with the lid on, stirring now and then so it doesn’t catch.
- Dice the pear. Stir half of it into the porridge after 8 minutes of cooking, along with the cinnamon — the heat breaks it down and sweetens the porridge from the inside, so no sugar is needed.
- The porridge is done when the millet grains split and a spoon stands in it for a moment. If it’s too thick, add milk.
- Take it off, cover it and let it stand 5 minutes.
- Chop the walnuts and toast them in a dry pan for 3 minutes.
- Put the rest of the pear on top raw, then the nuts, and trickle over the maple syrup.
- Tip the millet into a sieve and rinse it in hot water for at least 30 seconds. The bitterness sits in the fat on the surface of the grains and would otherwise ruin the whole pan — this step can’t be skipped.
- Put it in a pan with the soya milk and 400 ml of water and bring it to the boil.
- Turn it down to a gentle heat and cook 15 minutes with the lid on, stirring now and then so it doesn’t catch.
- Dice the pear. Stir half of it into the porridge after 8 minutes of cooking, along with the cinnamon — the heat breaks it down and sweetens the porridge from the inside, so no sugar is needed.
- The porridge is done when the millet grains split and a spoon stands in it for a moment. If it’s too thick, add milk.
- Take it off, cover it and let it stand 5 minutes.
- Chop the walnuts and toast them in a dry pan for 3 minutes.
- Put the rest of the pear on top raw, then the nuts, and trickle over the maple syrup.
Allergens: Tree nuts (8), Soya beans (6)
