Millet cream with cocoa and maca
Millet is a local ingredient that has great potential, but people don't really know how to use it. Here's a guide to one way to use this gluten-free and nutrient-packed grain. Maca root powder slightly sweetens the cream and enriches it with a lot of valuable nutrients. The cream is great as a breakfast in a bowl with fruit or with fritters.
- 75 g millet
- 30 g cocoa butter
- 30 g coconut oil
- 20 g cocoa powder
- 20 g maca powder
- 40 g coconut sugar (optional)
Rinse the millet under running warm water, cover with double the amount of water and cook until completely soft. Add all the remaining ingredients to the still warm millet and let it dissolve. While still warm, mix thoroughly in a mixer at high speed and mix with the help of a pestle. It may take longer, maybe a few minutes, but it's worth the wait. The cream should be beautifully smooth and shiny.
Serve in a bowl as a dessert or as a breakfast porridge and garnish with fresh fruit, soakedgoji, nuts and cocoa beans, or cool the cream in the fridge and decorate pancakes with it.
Enjoy your meal!