On the weekend I was convinced to purchase some millet from my local organic store by a fellow customer who adored the seed and all the variations for cooking with it. After seeing that sweet porridge was the most common recipe with it online I thought I would try a crumble of sorts. I wanted the millet layer to be crunchy on top but creamy underneath and the fruit to be lovely and juicy and sweet. It was a great experiment and resulted in the most enjoyable breakfast with a big dollop of my dreamy vanilla cashew cream.
Millet is gluten-free, a good source of magnesium and high in fibre. It could easily be substituted for quinoa for a more protein rich alternative.
I like to make my dreamy cashew cream on the weekend and have a jar of it in the fridge ready to accompany anything sweet. It paired perfectly with the crumble but yoghurt or plant milk would also work if your short on time.
I made the crumble the night before and popped it in the oven before I went for a run. When I returned it was perfectly cooked and ready to fill my hungry belly.
Blueberry and apple crumble
1 C millet
1 C water
1/2 C almond milk
1/2 C walnuts, roughly chopped
2 T coconut sugar
1 C blueberries
Pre heat the oven to 180 degrees celsius.
Rinse the millet thoroughly, drain and then place in a saucepan along with the water and almond milk. Slowly bring to the boil, turn down and simmer for 20 minutes.
In the mean time chop the apple and combine with the blueberries in an oven proof dish.
Once the millet is done, add the walnuts and coconut sugar and stir to combine. Spoon over the fruit.
Bake for 45-55 minutes until nice and golden on top.
Serve warm with dreamy vanilla cashew cream.
Dreamy vanilla cashew cream
1/2 C cashews, soaked for at least 4 hours
2 T desiccated coconut
1 t vanilla bean paste
1/4 – 1/2 C of water, use to your desired consistency
Combine all the ingredients except the water in a food processor. Begin to process and slowly add the water until creamy and to your liking.
Store in a jar in the fridge for up to 1 week.