Cacao Millet Porridge with Spiced Pears and Hazelnut and Sesame Brittle
This is my first blog since May!
I can’t believe how fast yet how slowly the past 7 months have gone.
Food has been everything to me over this period, it has been my creative expression, my inspiration and quite simply kept me going throughout this craziness we are all experiencing.
A good friend of mine recently asked me to create her a warm breakfast recipe that would suit the month of December. I love working with seasonal ingredients so it was a task that I looked forward to. It has been a long time since I have shared any of my recipes with you guys so I am very grateful from the kick from my good friend and so i thought I’d share it with you lot and perhaps I will share another very soon.
So this is what I came up with… Cacao Millet Porridge with Spiced Pears and Hazelnut and Sesame Brittle.
This porridge is packed with rich indulgent flavours so is absolutely perfect for a December breakfast treat. If your can’t have chocolate for breakfast in December, then when can you?
I recently fell in love with homemade brittle and so this is why it features in this recipe. The brittle recipe makes a lot more than you need but keeps for a long time in an airtight container. You can add this to other breakfast recipes, desserts or even just snack on on its own.
If you give this recipe a go, please tag us on instagram @wildrootkitchhen
Cacao Millet Porridge with Spiced Pears and Hazelnut and Sesame Brittle
Serves 2
30 minutes
Ingredients
For the Porridge
1/2 cup millet (soaked over night in water)
2 tbsp of oats
1 tbsp cacao powder
1 tbsp maple syrup
Pinch of salt
300ml plant milk (I like to use homemade hazelnut here)
Water to thin
For the Spiced Pear
1 a pear (sliced)
1 tsp coconut oil
2 tsp maple syrup/coconut sugar
1/2 tsp total of cinnamon/nutmeg/clove (or all three)
For the Brittle
1 cup hazelnuts
1/2 cup sesame seeds
1/4 tsp salt
1/4 cup maple syrup
To Serve
2 tbsp of plain yoghurt or splash of plant milk
2 tbsp peanut butter
6 blackberries
2 tbsp crushed pistachios
Preparation
Start by making the hazelnut and sesame brittle. Place all brittle ingredients into a boil and mix to combine. Spread mixture into a baking tray lined with baking paper and press down to compact the mixture. Place into the oven for 30 mins at 180 degrees.
Whilst your brittle cooks in the oven, add all porridge ingredients to a pan, whisk to combine and bring to the boil. Simmer, stirring frequently to prevent the millet from sticking the to the bottom of the pan. Add water or more milk to thin if the porridge gets too thick before the millet has softened.
Meanwhile slice your pear and add to a small frying pan with the coconut oil, coconut sugar/maple syrup and spices of your choice. Gently fry on a low heat whilst your porridge simmers.
Once your brittle is ready, remove from the oven and also to sit for a minute to firm up. Break into small pieces and allow to cool. Once cooled store in an airtight container for other recipes and desserts as you won’t all the brittle for this recipe.
Time to plate up! Spoon the millet porridge into the bottom of two bowls. Pour over a splash of milk or a dollop or two of yoghurt. Next add the pears, a drizzle of peanut butter, a sprinkling of crushed pistachios and finally the fresh blackberries.
Enjoy!
