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- Prep time:
- 10 mins
- Cook time:
- 9 hrs
- Serves:
- 4
The secret ingredient in Glen Matten's breakfast porridge is a good night's sleep...
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Tips and suggestions
- Cooks Tips...
-
Almond milk can be substituted with soya milk, hazelnut milk, oat milk or rice milk.
Ingredients
- 250g Quinoa
- 250g millet
- 1 litre water
- 1 litre almond milk, available from health food shops
- 1 tsp ground Ginger
- 1 cinnamon stick, broken in two
- 4 cardamom pods
- 4 Star anise
To garnish
- chopped fruit
- shavings brazil nuts
- organic maple syrup
Method
1. In a sieve, rinse the quinoa and millet with cold running water and tip into the slow-cooker.2. Bring the water to the boil and mix with the almond milk and spices. Pour this into the slow-cooker too.
4. Replace the lid and set the slow-cooker to a low or medium setting and cook overnight (roughly 8-9 hours).
5. By morning the porridge should be rich and creamy. Ladle into a bowl and add chopped fresh fruit of your choice, sprinkle with brazil nut shavings and drizzle with a little pure organic maple syrup.
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