Millet porridge

This porridge is the perfect dessert for anyone with a gluten intolerance. The addition of ginger, cinnamon and/or vanilla unsettles the flavour. It tastes particularly good with the addition of warmed plum jam.

Duration: 1 hour

Amount: Serves 5


125 grams millet

250 millilitres of water

500 millilitres milk or plant milk

1/2 teaspoon salt

20 grams butter or vegetable fat

Ginger, cinnamon and/ or vanilla, to taste

Plum jam, warmed

1-2 teaspoons of vanilla sugar, as required


1. Place the millet grains in a pan.

2. First wash the grains well in cold water, then in hot water and then drain through a sieve.

3. Boil the millet in a pan, first with the water and then with the milk or plant milk and salt for a further 20 minutes on a low heat.

4. Leave the millet to soak for 40 minutes.

5. Stir in the butter and spices, such as ginger, cinnamon or vanilla.

6. Serve with warmed plum jam.

Tip: You can add 1-2 teaspoons of vanilla sugar for some sweetness.

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