Millet porridge with apple and cinnamon
Grandma's porridge, just without the mountain of butter. No milk, no gluten, no fuss.
β± 20 min Β· serves 1 Β· Lithuanian home cooking Β· Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database β so it's approximate.
Allergens: none of the 14 EU allergens Β· may contain traces of gluten, peanuts and tree nuts (check the labels)
Ingredients (serves 1)
- Millet (dry)60 g
- Apple150 g
- Ground linseed10 g
- Sunflower seeds10 g
Also: Water, cinnamon, a pinch of salt
Method
- Put the millet (60 g) in a sieve and rinse it with hot water. Wash the apple (150 g) and grate it or cut it into cubes.
- Put the millet in a small pan, pour over 250 ml of water and add a pinch of salt. Bring to the boil over high heat, then simmer over low heat for 10 min, stirring now and then.
- Add the apple and cinnamon and simmer over low heat for another 5 min until the millet is soft and has soaked up the water.
- Spoon the porridge into a bowl and sprinkle with ground flaxseed (10 g) and sunflower seeds (10 g).
Tips
- Rinse the millet with hot water before cooking β it gets rid of the bitterness.
- Cook a double portion β tomorrow you just reheat it with a spoonful of water.
- Coeliac? Buy millet labelled "gluten-free" β it's sometimes milled alongside wheat.
- More protein? On top β a handful of pumpkin seeds.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet β if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.