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Millet Amaranth Porridge

Creamy and Chocolaty Millet Amaranth Porridge


I hardly ever use just one grain to prepare porridge – usually it is a blend of two different grains. So, this time I decided to make chocolaty millet amaranth porridge with raw grated veggies. The chocolaty part of this porridge comes from carob and cacao, which is another blend I use very often. I think carob and cacao work perfectly together, one being sweet and the other bitter. I’m sure you have noticed the pair in my Chocolaty Sweet Potato Muffins, Beet-Carrot Chocolate Muffins or Oil-Free & Sugar-Free Chocolate Sauce.




  1. Soak millet and amaranth overnight. Rinse and drain.
  2. Blend soaked millet and amaranth with plant milk and water. I use immerse blender. Pour the mixture into a small pot.
  3. Bring to boil and simmer for 5 minutes whisking every now and then and adding water if/when necessary. Cover with lid and set aside.
  4. Finely grate carrot, beet and summer squash.
  5. Add all the spices, salt, sweetener and pepper to the porridge. Mix well and taste. It needs to be quite intense, as the veggies will smooth it out.
  6. Mix in grated veggies. Keep mixing until all the ingredients are well incorporated. Taste and add salt/sweetener/spices if necessary.
  7. Sprinkle on some chopped almonds or hazelnuts and berries of choice.
  • Method: Boiling

Keywords: chocolaty millet amaranth porridge; creamy

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