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‘BLACK FOREST GATEAU’ PORRIDGE (GLUTEN FREE, SUGAR FREE, CANDIDA FRIENDLY, VEGAN)

Tania Pilcher | Fit Foodie Nutter
5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Course Breakfast
Servings 1 serving

Ingredients
  

  • 1 cup plant milk (I used brown rice milk)
  • 1/2 cup water
  • 1/2 cup millet
  • 2 tbsp amaranth
  • 1 heaped tbsp heaped tbsp carob powder
  • 1/2 tsp ground cinnamon
  • Optional toppings:
  • Fresh cherries, toasted almond flakes, pomegranate & bee pollen (omit if vegan)

Instructions
 

  • 1. Combine milk and water in a small saucepan and bring to a boil.
  • 2. Once the water is boiling, add the rest of ingredients, stir well and reduce the heat to low simmer. Cook for a further 10-15 minutes until most of the liquid is absorbed.
  • 3. Garnish with fresh cherries, toasted almond flakes, pomegranate & bee pollen (omit if vegan).