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Christmassy Cherry Millet Porridge

4 servings


1 dl millet
5 dl almond milk
1⁄2 tsp vanilla sugar
1⁄4 tsk salt
1 – 2 drops bitter almond extract



Grind the millet to the consistency of cream of wheat. You can use a regular blender or a small coffee grinder. Combine the almond milk, vanilla sugar, salt and almond extract in a pot. Bring to a boil. Add the ground millet while stirring. Reduce the temperature to low heat and allow to simmer for about 10 minutes. Add more water as needed to get the desired consistency. Serve warm with cherry sauce.


Cherry Sauce


3⁄4 dl water
juice of 1⁄2  a lemon

2 – 3 Tbs sugar
1⁄2 tsp vanilla sugar

250 g sour cherries
1 1⁄2 tsp potato starch

1 Tbs water



Combine the 3/4 dl water, lemon juice and sugar in a pot. Bring to a boil and allow to cook for about 7 minutes, until a light sirap forms. Reduce the heat and add the cherrie and vanilla sugar. Allow to simmer 1 – 2 minutes for fresh cherries or about 5 minutes for frozen cherries. Combine the potato starch and 1 Tbs water. Remove the pot from the burner and add the potato starch, water mixture to thicken the sauce. Enjoy with millet porridge.

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