Winter Spiced Millet with Cinnamon Maple Apples

Cold dark mornings call for warm comforting breakfasts with some seasonal spices thrown in for both their contribution to flavour and support to the digestive and immune systems during the winter period.

Millet is an excellent porridge. Not only is it incredibly quick to make, but is creamy, nutty and delicious.

(serves 2)

1 cup millet flakes
1 1/2 - 2 cups nut milk of your choice (I used cashew)
1 cup coconut water
1 tsp maca powder (optional)
1/2 tsp nutmeg
4 cloves

For the apple:
1 apple
1 tbsp coconut oil
1 tbsp maple syrup
1 tsp cinnamon

To serve:
Almond butter
Cacao nibs

- Combine the dry ingredients (millet, spices and maca) in a pan. Add the coconut water and nut milk and place over a medium heat until the mixture comes to a simmer.
- Lower the heat and allow the millet to gently simmer for 4-5 minutes, stirring regularly, then remove from the heat. You can add more milk to reach your desired consistancy.
- Core and thinly slice the apple. In a frying pan, melt the coconut oil over a medium heat. Add the apple slices, maple syrup and cinnamon. Stir thoroughly over the heat for 2 minutes and then set aside.
- Serve up hot with almond butter and cacao nibs.

Health Benefits... 

- Millet is much easier to digest than many other grains. It is also a gluten free option. Millet is rich in amino acids and is a great source of protein, fibre and manganese (a mineral that helps improve bone and nerve health). This grain contains magnesium, which helps to reduce cholesterol, and phosphorus, which helps the body to process carbohydrates.