Creamy millet porridge with berries

Ingredients

• 60 g Millet, dry
• 140 ml Low-fat coconut milk
• 140 ml Water
• 1 pinch Sea salt
• 2 tbsp Fresh blueberries
• 1 tbsp Red currants, fresh

Method

1. Place millet in a small saucepan on low heat then toast lightly until dry and gets a darker shade.
2. Add water and salt. Increase heat to medium and cook for approximately 15 minutes until the grain has puffed up.
3. Reduce the heat to low, add coconut milk then simmer for a few minutes until heated through.
4. Remove from heat, pour in a bowl then top with the berries and maple syrup (if desired).