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Gluten Free Millet Porridge with Apricot Puree (Vegan)

Serves 4


  • 225g millet flakes
  • 450ml dairy-free milk
  • pinch of salt
  • freshly grated nutmeg

For the apricot purée

  • 15g no-soak dried apricots, roughly chopped
  • 300ml water

1. To make the apricot purée, put the apricots into a saucepan and cover with the water. Bring to the boil, then reduce the heat and simmer, half covered, for 20 minutes until the apricots are very tender. Transfer the apricots, along with any water left in the saucepan, to a food processor or blender and process until smooth. Set aside.

2. To make the porridge, put the millet flakes into a saucepan and add the milk and salt. Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring frequently, until cooked and creamy. To serve, spoon into 4 bowls and top with the apricot purée and a little nutmeg.

Serving Analysis

  • Calories 280
  • Protein 10g
  • Carbohydrate 49.5g
  • Sugars 16g
  • Fat 4,75g
  • Saturates 0.7g

Nutritional Fact

Millet is high in protein and is a rich source of B vitamins that you may miss when cutting out grains containing gluten.