Serves 4


3 dl millet

2 dl coconut milk

4 tsp of cinnamon (or more if you like cinnamon as me)

Pinch of salt

4 tbsp. of peanut butter (or any other nut butter of your liking)

Honey (optional)

Shredded coconut or flakes and any berries to garnish


Cook the quinoa in about 5 dl of water, stir occasionally on the low heat for about 15 min. Add the cinnamon and the salt. In the end add the coconut milk and simmer till it has reduced. Mix in the peanut butter, serve on the plates and garnish with shredded coconut or flakes and berries. You will probably have some over for the morning after.

* The original recipe was made with quinoa, I like them both and I also like to add bit extra nut butter! :o)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s