Millet Porridge with Spiced Pears

Millet is a 'grain' that's actually a seed, so it makes a great porridge option for people who find grains hard to digest or are eating gluten-free for their endometriosis. Millet contains lots of magnesium, calcium, and b-vitamins, which support hormone function, and is great to eat during the luteal phase. The addition of fruit, almond butter, yogurt and walnuts ensures that this is a well-balanced breakfast option.

This porridge is another one of those meals that Jess eats because it helps with managing her endometriosis symptoms, and I just eat because it's delicious!

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

Ingredients for millet porridge

• 100g/31⁄2 oz millet
• 300ml/1¼ cups almond milk
• 200ml/¾ cup water
• 1 tsp ground cinnamon
• 1 tablespoon almond butter
• 1 teaspoon vanilla extract
• 1 large spoonful of dairy free yoghurt

For the pears:

• 1 medium pear
• 1 teaspoon coconut oil
• sprinkle of cinnamon and nutmeg

Directions for millet porridge

1. Preheat the oven to 160°c/320°f
2. Add millet, milk, water, almond butter, vanilla, and cinnamon to a pan. Whisk to combine
3. Bring to a boil over medium heat, and stir frequently to stop it from sticking
4. Cover and simmer for 15-20 minutes while millet cooks
5. In the meantime, slice the pears and place on a baking sheet. Cover in coconut oil and spices. Bake for 5-7 minutes until softened
6. Serve porridge, and top with yogurt, pears and walnuts. Sweeten, if desired, to taste