Millet porridge (dairy and gluten free)

Millet porridge with wild blueberries - that's how I started my day. I got a big bag of wild blueberries from my mother, who organized them for me in the summer. Finally I picked them up and now I am back in my kitchen, trying to get use to new/old routine.

My breakfast RECIPE:

• 100g millet
• 200ml coconut milk
• 10 dates
• pinch of salt
• 1/2 vanilla powder
• 5 tbsp wild blueberries

PREPARATION:

Put the millet and milk in to a pot at medium heat on the oven. Add fine chopped dates and, vanilla powder and salt. When the millet absorbs the milk and becomes soft, take from the oven and let it cool down. Put into a jar making layers with wild frozen blueberries. The warm millet releases the juice from the berries. Top with whatever you like. I used coconut flakes, dates and chocolate.