Saffron Millet Porridge

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Saffron is such a great addition to any porridge, bringing not only a gorgeous colour, but also a sweet depth of flavour that warms you right through to the soul. I hope you enjoy this simple but wholesome porridge – the perfect way to start the day.

For 2

400ml water

Pinch salt

8 tbsp millet

3 green cardamom pods, cracked

Pinch saffron strands

200ml almond milk (or other milk of choice)

4 tsp maple syrup or raw honey (my favourite is chestnut)

To Top:

3 Medjool dates, pitted and roughly chopped

1 fresh fig, cut into 6

Dried barberries

Bring the water, salt, cracked cardamom and saffron to the boil. Add the millet and cook for 20-30 minutes on a low heat until thick, porridge-like and soft in texture. Add the milk and sweetener of choice and stir through to warm.

Serve topped with any toppings of your choice; I put dates, figs and barberries that bring a lovely sharp tang.

Dig in!

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