Egg-Free Jaglanka (Millet Porridge) with Roasted Plums

Instructions

1. 1Preheat your oven to about 205°C (200°C). On a baking sheet, combine the about 450 g of halved and pitted plums with the 2 tablespoons of maple syrup and the 1/2 teaspoon of cinnamon; toss until the plums are evenly coated, then spread them in a single layer.
2. 2Place the baking sheet with the plums into the preheated oven and roast for 15-20 minutes, or until the plums are soft and slightly caramelized.
3. 3While the plums are roasting, place the 1 cup of millet into a fine-mesh sieve and rinse it thoroughly under cold running water for at least 30 seconds.
4. 4In a medium heavy-bottomed pot, combine the rinsed 1 cup of millet and the 3 cups of almond milk. Bring the mixture to a boil over medium-high heat.
5. 5Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the millet has absorbed most of the liquid and is tender and creamy.
6. 6Remove the pot from the heat and stir in the 1 teaspoon of vanilla extract until well combined.
7. 7Divide the millet porridge into serving bowls and top each portion with some of the roasted plums.

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