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.
- 15g (0.53oz) millet groats, uncooked
- 15g (0.53oz) amaranth seeds, uncooked
- 50g (1.8oz) plant milk
- About 170g (6oz) of water
- Spices: ⅛ tsp. ground cloves, ⅛ tsp. ground cardamom, ⅛ tsp. ground nutmeg, ½ tsp. cinnamon, ½ tsp. ginger powder
- 1 tbsp. carob powder + 1 tsp. cacao powder
- Stevia or xylitol to taste
- ¼ tsp. Himalayan salt
- Dash of black pepper
- 50g (1.8oz) raw beetroot, finely grated
- 50g (1.8oz) raw carrot, finely grated
- 50g (1.8oz) raw summer squash (zucchini), finely grated
- Soak millet and amaranth overnight. Rinse and drain.
- Blend soaked millet and amaranth with plant milk and water. I use immerse blender. Pour the mixture into a small pot.
- 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.
- Finely grate carrot, beet and summer squash.
- 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.
- Mix in grated veggies. Keep mixing until all the ingredients are well incorporated. Taste and add salt/sweetener/spices if necessary.
- Sprinkle on some chopped almonds or hazelnuts and berries of choice.
- Method: Boiling
Keywords: chocolaty millet amaranth porridge; creamy