- ½ cup (100 g/3½ oz) hulled millet, soaked in water overnight and drained
- 2 cups (500 ml/17 fl oz) water
- 1 cup (250 ml/8½ fl oz) almond milk (or any nut milk), plus extra to serve (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla bean powder
- Almond and seed toffee
- 2 tablespoons almonds
- 3 teaspoons raw honey
- 1 tablespoon pumpkin seeds (pepitas)
- 1 tablespoon sunflower seeds
- 1 teaspoon black sesame seeds
- 2 ripe figs
- 1 teaspoon raw honey
Preheat the oven to 180°C (350°F). Line two small baking trays (baking sheets) with baking paper.
Place the millet in a medium saucepan, add the water and milk, cinnamon and vanilla and bring to the boil.
Decrease the heat and gently simmer over low heat, stirring frequently, for 20–25 minutes, until the millet is tender, with a slight bite remaining, and most of the liquid has been absorbed to make a creamy porridge consistency.
Meanwhile to prepare the almond and seed toffee, scatter the almonds on one of the prepared trays.
Drizzle with 2 teaspoons of the honey and bake for 5 minutes. Scatter the pumpkin, sunflower and sesame seeds over the almonds, drizzle with the remaining honey and bake for a further 5 minutes, or until the almonds and seeds are golden and the honey is caramelised.
Set aside to cool, until the honey toffee hardens. Break into shards or coarsely chop.
To prepare the honey-roasted figs, tear the figs in half from the stem to the base. Place, torn side up, on the remaining tray and drizzle with honey.
Bake for 15 minutes, or until softened and juicy.
Serve the porridge hot topped with warm honeyroasted figs and shards of almond and seed toffee.
Serve with additional milk, if desired.