Warm apple and cinnamon millet porridge

Name: Warm apple and cinnamon millet porridge
Total time: 25 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 120 g millet; 400 ml water or unsweetened almond milk; 2 apples; 4 dates, pitted; 1 tbsp almond butter; 1 tsp cinnamon; 1 pinch of ground vanilla; 1 pinch of salt

Creamy cooked millet with grated apple, dates and almond butter — the warm breakfast for cold mornings.

25 min
2 servings
warm
80% alkaline-forming

Go to the method All breakfast recipes

Warm apple and cinnamon millet porridge — 2 servings, 25 minutes

Method

4 steps, 25 minutes.

Rinse the millet in a sieve under hot water until the water runs clear.
Bring to the boil with the water or almond milk and the salt, cover with a lid and simmer over a low heat for 15 minutes.
Coarsely grate the apples, finely chop the dates, stir both in and leave to stand for 5 minutes.
Stir in the cinnamon, vanilla and almond butter. Serve with a few apple slices.

Why alkaline

80%alkaline-forming ingredients, estimated using PRAL logic

Apple, dates and almonds are alkaline-forming. Millet is one of the good acid-formers — gluten-free and rich in minerals — and here it makes up the small share that the 80/20 rule of thumb allows.

Experience-based model

Tip from the kitchen

If you want it purely alkaline, swap the millet for 2 grated sweet potatoes, gently cooked in the almond milk for 10 minutes until soft.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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