50 g millet (millet)
millet (millet)
Community recipe
Millet Porridge with Blueberries and Coconut
Millet is a great base ingredient for histamine intolerance (HIT) — it is easily digestible, gluten-free, and stabilizes blood sugar levels. Blueberries are among the fruits that most people with HIT tolerate without problems.
- Prep
- 25 min
- Total
- 25 min
- Servings
- 1
- Difficulty
- Easy
- Category
- Breakfast
Histamine assessment
Contains ingredients that require caution
At least one ingredient is rated caution. Check the ingredient details below.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
200 ml Coconut milk
Coconut milk1 handful Blueberries
Blueberries1 tablespoon Coconut
Coconut1 teaspoon Maple syrup
Maple syrup1 pinch Cardamom
CardamomMethod
- 1
Step 1
Scalding the millet: Place the millet in a fine-mesh strainer and scald it thoroughly 2–3 times with boiling water. This removes any potential bitterness and improves digestibility.
- 2
Step 2
Cooking: Place the rinsed millet into a small saucepan, pour over the water or coconut milk, and bring to a boil.
- 3
Step 3
Mellowing: Reduce the heat to low, cover with a lid, and simmer gently for about 12–15 minutes, until the millet is tender and has absorbed the liquid.
- 4
Step 4
Finishing: Stir the coconut oil (or ghee), a pinch of cardamom, and maple syrup into the warm porridge.
- 5
Step 5
Serving: Transfer the porridge to a bowl, sprinkle with shredded coconut and fresh blueberries. Serve immediately.