Porridge is eaten for breakfast in many countries nowadays. It makes a nutritious meal, perfect for a good start of the day. I must confess, I’m not such a porridge-type of person – I just love my morning slice of bread too much! As by rule, my breakfast tends to be on the salty side. I know people whose morning meal is nothing but coffee, and some of them would accompany their coffee with something sweet (e.g. slice of cake, sweet bread, cookies etc.)
Somehow I don’t see myself eating cake in the morning, so I prefer to indulge into things like egg omelette (even with veggies), some yogurt-based spread on bread, sometimes with a slice of prosciutto crudo or cheese.

The other day I had a late breakfast – and I cooked some millet porridge. Just for a change. Oh, and I was out of bread, too. And you know what, I liked it. So much that I’d like to share it here!

MILLET PORRIDGE WITH CRUNCHY ADDITION

You need:
hulled millet
almond “milk” or horchata de almendra
maple syrup to taste
coarsely chopped whole almonds
black sesame seeds
sultanas

1. Wash the millet under running water, drain and cover with enough almond milk (or use other kind of milk of your choice) – 3 parts milk : 1 part millet. Bring to boil and then simmer till “al dente”. Remove from the stove.
2. Sweeten with maple syrup and stir in the almonds, black sesame seeds and sultanas.

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2. The best poppy seed cake
3. Bread pie with currants
4. Orange flan
5. Red beet