"This recipe is gluten- and dairy-free - for each naughty breakfast we put on we try to put on something good for you too," says Jemma Whiteman. If rhubarb isn't available, you can use apple purée instead.
- 110 gm (½ cup) dried sorghum (see note)
- 100 gm (½ cup) dried buckwheat kernels
- 80 gm (½ cup) sunflower seeds
- 200 gm (1 cup) dried millet
- 45 gm (¼ cup) pepitas
Rhubarb and apple
- 100 gm caster sugar
- 400 gm rhubarb (about 1 bunch), trimmed, trimmings reserved
- 2 Granny Smith apples, peeled and diced, plus extra, julienned, to serve
- 1For rhubarb and apple, bring sugar and 400ml water to the boil in a saucepan over high heat to dissolve sugar. Remove fibrous peel (reserve) from half the rhubarb, cut into 1cm lengths, add to sugar syrup with apple, bring to just under the boil, then remove from heat and cool. Reserve 280ml liquid and set aside fruit in remaining liquid.
- 2Bring a large saucepan of water to the boil, add sorghum and cook until just tender (25-35 minutes). Add buckwheat and cook for 3 minutes, then add sunflower seeds and cook until buckwheat and seeds are tender (2 minutes). Strain, reserving water, and set aside to cool.
- 3Cook millet in 1.25 litres water in a separate saucepan over medium-high heat, stirring occasionally, until millet breaks down and is porridge consistency (20-25 minutes). Keep warm.
- 4Preheat oven to 180C. Scatter pepitas over a baking tray in a single layer and roast until golden (5-7 minutes), then set aside.
- 5Coarsely chop remaining rhubarb and place in a saucepan with reserved trimmings and peel. Cover with reserved liquid from poached fruit and simmer over medium-high heat until rhubarb breaks down (5-10 minutes). Purée rhubarb with a hand-held blender or in a blender until smooth.
- 6Add grains, seeds and a large pinch of salt to millet porridge, stir to combine, then add rhubarb purée and enough reserved grain liquid to thin (about 125ml, or to your desired consistency), and simmer, stirring continuously, over medium heat to warm through (4-6 minutes). Serve warm topped with pepitas, rhubarb and apple, and julienned apple, with brown sugar or honey to taste.
Note Sorghum is available from health-food shops and Asian grocers.
Drink Suggestion: A delicious and subtle Earl Grey tea from Sydney’s artisan Tippity tea company. Drink suggestion by Berri Eggert