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)
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)