Sprouted Millet has such a lovely sweet flavour, and when cooked as a porridge, it has a soft, creamy, stick-to-your-ribs texture. Paired with tart apple, warm cinnamon and an extra hint of sweetness from the maple syrup, this recipe is cold weather comfort food at it’s best! With less than 10 minutes of active time, it’s just the kind of effortless recipe I love on lazy days, and it’s high in protein and fibre so it will keep you full and satisfied all morning!
Millet is one of the earliest cultivated grains, and has been a staple in African, Asian and Eastern European countries for centuries. In many parts of Africa, it would traditionally be slowly soaked, sprouted and/or fermented and eaten as a porridge with any meal. Sprouting millet decreases it’s cook time, aids in digestion and enhances its taste and texture.