Fall Breakfast – Millet Porridge with Olive Oil and Clove-Baked Apples

P1040949Millet is an affordable, easily-sourced local grain in Taiwan that takes 10 minutes to cook and can be used as you would quinoa. In this breakfast idea, I’ve cooked the millet with toasted almonds, raisins and coconut sugar then added an apple that I rubbed in olive oil, sprinkled with pumpkin spice then dotted with whole cloves. It’s delicious, warming and has that nostalgic childhood essence to it. Enjoy.

Recipe:

1 apple, halved and cored

Here’s how to bake the apples.

In the link above, I used pears, so just use apples instead.

Millet Porridge

2 cups of millet

3 to 4 cups of water depending on how stewy you want your porridge

1 cup of flaked almonds (or more if you please, hazelnuts are an interesting substitute)

1 cup of raisins (or more if you please)

1/4 cup of coconut sugar (it isn’t very sweet at all, so start low and taste)

Place the millet in a pot and add the water. Let it cook for ten minutes or more until it’s al dente. In a separate pan, toast the flaked almonds. Once browned, drop them into the cooked millet pot along with the raisins and coconut sugar.

Spoon out the porridge into breakfast bowls. Place the baked apple in the middle and enjoy whilst warm.

 

The Breakfast Bowl of Love

P1030279NOTE: Prep time required

Please forgive my crappy photo set-up here. I was overly excited about having a bag of raw cacao nibs in the house so went a bit overboard with layout. However, look! We have raw cocoa nibs in Taipei! Could not believe it when a friend from another city in Taiwan, sent me images of the nibs she found in her city. So Amber, my assistant and I, tracked the company down which resulted in a meeting, a gift bag of nibs and powder and the possibility of collaboration. All good.

Let’s get on with it, then. The Breakfast Bowl of Love is made for typhoon days like this, or cooler Fall weather. It’s packed with so much amazing nutrition, but also layered with warming flavours and smooth to crunchy textures which create a complete experience for eyes, mouth, nose, heart and belly:-) I made this recipe for two. As usual, I didn’t measure anything. That is going to take some time for me to be consistent with. It feels like it’s taking away from the creative experience, but I will do it.

2 coconuts

1.5 cup coconut water

3 tablespoons chia seed

3 tbls raw cacao nibs

1 cup crushed pistachio nuts

5 – 6 crushed cardamom seeds

Blend the meat of both coconuts with 1.5 cups of coconut water. Blend till smooth. Slowly add chia and blend till incorporated.

P1030287Remove the coconut/chia mixture from the blender and pour into two small breakfast bowls. Divide the cacao nibs and pistachios between both bowls but hold some back for garnishing. Stir the nibs and nuts in. Let it set for a few hours or overnight in the fridge. When you are ready to serve, top the bowls with more nibs and pistachios. Crush the cardamom and sprinkle on top. This will keep your belly full for half the day and give you loads of energy and warmth.

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