I love yoga, I think most of you know this by now. I practice on a daily basis at an incredible yoga center, Delight Yoga in The Hague. I love to go there. And not to forget the teachers are great. They really help me on my journey to a happy and healthy life. For that I am really grateful!
A few weeks ago I was asked to come up with some ideas for the daily breakfast they sell at the yoga center. What a great opportunity to get to be known a bit better for my work at the little cherry tree, and what a honour that they will be making my recipes. I am really flattered!
One of the breakfast I will be proposing is this millet porridge. A mix of millet, almond flour and semolina, with some extra flax seeds. I don’t know why, but ones I started to think about breakfast recipes, I could not stop thinking about millet. This experiment turned out really great. A lovely texture and the creaminess.
As summer is around the corner, I make a topping of caramelized pineapple with fresh mint, shredded coconut and pomegranate seeds. A ticket to the tropics!
I hope you will enjoy this as much as I do!
millet porridge delight
Great mix of millet, almond flour, semolina and flax seeds with a tropical topping of pineapple, mint, coconut and pomegranate seeds
- 100 gr millet
- 60 gr semolina
- 40 gr almond flour
- 20 gr flax seeds broken
- 4 tbsp rice syrup
- 4 tsp lemon juice
- 4 tsp vanilla essence
- 800 ml almond milk
- 200 ml coconut milk
- 1 pinch himalaya salt
- 200 gr pineapple
- 1 tbsp rice syrup
- 1/4 tsp coconut oil
- 4 leaves fresh mint
- 60 gr pomegranate seeds
- 8 gr grated coconut
heat the almond milk together with the vanilla essence, salt and rice syrup. Rinse and drain the millet and add to the milk once boiling. Bring back to boil and let it simmer with the lid on for 15 minutes
after 15 minutes add the coconut milk, lemon juice, semolina, flax seeds and almond flour. Whisk until well combined and no lumps remain. Bring back to boil and let it simmer for 10 minutes. take of the head, add to the jars and let it cool down to room temperature. Keep in the fridge overnight if you want to eat it the next day
heat the coconut oil in a small frying pan. Add the small pineapple chunks, liquid (if any) and rice syrup. Bring to a boil and fry until the liquid is dissolved and the pineapple chunks start to take on some color, this will be in about 10 minutes. Let it cool down to room temperature before you add the finely chopped mint
for serving, add 1/4 of the the pineapple salsa to each jar and then divide the pomegranate seeds and grated coconut on top. Serve at room temperature