Although it’s summer time and we’ve been so lucky to see some glorious hot sunny days here in England, I still like to treat myself to a bowl of hot porridge from now and again, especially when it tastes so similar to one of my favourite desserts – black forest gateau cake… Actually, I wouldn’t go as far as saying ‘hot porridge’, as the reality of a food blogger is that you NEVER get to eat your meals hot! By the time all the styling and photography is done, you’re lucky enough to eat your porridge warm… I see it as a little sacrifice for doing something that I love though.
Talking about sacrifices, I have been contemplating a lot about taking a little break from social media recently and concentrating on my blog (even if there is only one person reading it, I’m happy I can share my recipes with you and I truly hope you find them useful). There’s been something quite unnerving about social media for me recently, as I’ve been finding myself posting from a place of anxiety (as if the world is going to come to an end if I don’t post a picture of my breakfast by 8am!) rather than happiness (when I want to share with the world something I’m really passionate about).
I must admit, the above seems totally absurd to the sensible side of me. I live by ‘less is more’ principle in real life, so why am I not thinking in the same terms when it comes to social media? Is it all about approval and validation? Does the number of likes/follows define you as a person or even validate that you are doing a great job? NO!! So, I’m a hoping a little break from the digital world will do me a lot of good and I’ll come back with a new zest of energy for authentically sharing my passion with my followers.
Finally, without further ado, you can find the recipe for the crunchy millet and amaranth porridge below. The taste of this porridge reminds me of the black forest gateau cake, which I used to indulge in from now and again before I quit sugar. I don’t use any sweetener in this recipe, as for me personally, the combination of carob powder, cinnamon and fresh seasonal cherries has the right balance of sweetness. However, if you have a sweet tooth, feel free to add a dash of maple or agave syrup.
I served my porridge with leftover chia pudding (you can find the recipe in my blog post here), as it had to be used up and I can’t bear the thought of wasting food.
Enjoy the recipe and thank you for taking the time to visit my blog.
- 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)
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).