Spiced Damson and Millet Porridge

It was a chilly, sunny autumn morning in the orchard. A cup of steaming cinnamon and star anise tea in my hands and a damson tree dripping in fruit right in front of me.  
Today was most definitely a day to be spend outside, playing on the hills in wooly jumpers. This also means today was a day for a big, cosy autumnal breakfast to get me through. So I pooled my resources and made the recipe that I share with you now. That perfect balance of sweet and tart, spiced and nutty. Heaven!

(serves 2)

8-10 Damsons (you could also use purple plums)
Maple Syrup
3 Cloves
1tsp Cinnamon
1 cup Millet flakes
1 1/2 cups Nut Milk (I used homemade vanilla almond milk)
1/2 tsp Nutmeg

Optional toppings:
Nut butter (I used almond and coconut butter)
Cacao nibs
Bee pollen

- Start by cutting the damsons in half - if you can remove the stone then excellent! They can be pesky though so I often just leave them in and pull them out once the damsons have cooked down.
- Place all the damsons in a saucepan with 1 tbsp (or more if they are very very sour) of maple syrup and a spash of water. Add the cloves and cinnamon, and bring to a boil. Once boiling, place a lid over the top and reduce to a low heat. Simmer for approx 5 mins (until the damsons have softened and broken down). Remove from the heat and set aside.
- In a seperate pan, mix together the millet, nut milk and nutmeg. Bring to a boil then reduce the heat to gently simmer for 4 minutes.  Option to add maple syrup to taste.
- Serve up the millet and damsons (careful of the stones and cloves!) and add any toppings you so desire. Enjoy!