One Millet-teff-cinnamon Porridge

INGREDIENTS
3 dl water
1 dash of himalaya salt
3 Tbsp millet
2 Tbsp teff
1/2 tsp cinnamon
3 dl cashew milk (use almond if you don’t have cashew milk)
1 tsp vanilla extract
1 Tbsp pure maple syrup
4 Tbsp raspberries fresh or frozen
2 Tbsp water
1 Tbsp of coconut blossom sugar
1 Tbsp maple syrup

Toppings:
Strawberries
Pomegranate
Roasted nuts of choice


DIRECTIONS
Bring water and salt to a boil. Add millet, teff, and cinnamon, then cook for 5 minutes. Turn down the heat to medium and gradually add the cashew milk and vanilla extract. Stir from time to time and let cook on medium for about 10-15 minutes until the millet is well cooked and liquid is almost soaked up by the grains.

Add raspberries, water, and coconut blossom sugar (or maple syrup) in a saucepan. Cook, on medium heat, until softened. Take off the heat and mash a bit wit a fork. Take the porridge off the heat and add maple syrup. Stir, add into a bowl and top with raspberry coulis.

Finish off with strawberries, pomegranate and don’t forget some roasted nuts for the perfect crunch!