Currant Compote with Spiced Millet Porridge

Millet is an unsung hero in the world of porridge. It is smooth and nutty, warming and soothing. It is an ideal backdrop to the tangy, fresh currant compote.

(serves 2)

For the Compote:
1 cup red currants

1 cup blackcurrants
1 cardamom pod
4 cloves 
Maple Syrup  

For the Porridge:
1 cup Millet Flakes
1 1/2 cups Almond Milk
1 cup Water
Pinch of Salt
1/2 tsp Cinnamon
1/4 tsp nutmeg

Optional extra to serve:
Almond or Cashew Butter
Cacao Nibs 

- Pour all the currants into a saucepan with a couple of tablespoons of water (just to prevent the currants from sticking to the pan) and place over a low heat, stirring gently.
- Add the seeds from 1 crushed cardamom pod and the cloves to the currants and continue stirring over the heat for a few minutes.
- The currants will begin to breakdown, but remove them from the heat before they lose their shape completely.
- Set the compote aside. Once it has cooled slightly, stir in 2 tbsp of maple syrup (you can adjust the sweetness according to your own preference).  
- In a seperate pan, add the millet, water, and a pinch of salt. Stir gently on a low heat until the water begins to absorb.
- Pour in the almond milk, cinnamon, and nutmeg and continue to stir gently over a low heat until the  millet has thickened and achieves a polenta or cream of wheat-like consistency. This should only take 3-4mins. 
- To serve, spoon the compote over the porridge and enjoy with some almond butter and some sprinkled cacao nibs for an extra crunch.

Health Benefits...
MILLET is easy to digest - it is gluten free and therefore an excellent alternative to other grains. Millet is rich in amino acids, a great source of protein and fibre, as well as manganese, which supports bone, nerve and muscle health. It also contains magnesium, which helps the body to reduce cholesterol, and phospherus, which assists in the processing of carbohydrates, fats and proteins.