Nut and Date Millet Porridge

01Method

1. 1

   Place the millet in a blender or food processor and process until it reaches a coarse, coffee-ground-like texture. Set aside.

2. 2

   Warm a nonstick saucepan over medium-high heat. Add the almonds and cook, stirring now and then, until lightly golden, about 2 minutes. Add the pumpkin seeds and continue stirring until they turn golden, about 3 minutes. Mix in the coconut and flax seeds and toast everything together until golden, about 5 more minutes. Transfer the mixture to a bowl and set aside.

3. 3

   Add the ground millet to the same pan and toast until it smells fragrant, about 3 minutes. Pour in 1½ cups of the almond milk, whisking to prevent lumps. Bring to a boil, then stir in the dates. Lower the heat to medium and simmer, stirring from time to time.

4. 4

   Stir in 2 tablespoons of the toasted nut-and-seed mixture along with the cinnamon and nutmeg. Continue simmering, stirring occasionally, until the porridge thickens, 6 to 10 minutes.

5. 5

   Divide the porridge between two bowls. Top each with an equal portion of the remaining seed mixture and a splash of the remaining almond milk, then serve.