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Creamy Vanilla Fig Millet Cereal

Serves 2


1½ cups water 2 /3 cup millet seeds ½ cup light coconut milk (or almond or soy milk) 5 dried figs (any type) chopped 1½ tsp pure vanilla extract 1 tsp honey or pure maple syrup


Bring the water and millet to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 15 minutes. Remove the lid; stir in the milk and figs. Simmer, uncovered, until the milk has reduced and the cereal is creamy. Stir in the vanilla and honey. Divide between two bowls and serve.


Carolyn Hemming  (and co-author, Patricia Green) are the authors of seven bestselling cookbooks in three languages with easy recipes and accessible ingredients. Carolyn is an active mother and businesswoman who lives with her family in London.


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