Second breakfast is an undervalued meal. In fact, second breakfast is only eaten by children in kindergarten and pupils during playtime at school. Working adults settle for coffee. If they for some reason don't eat their breakfast in the morning, they go to fast-food restaurants. A grumbling stomach effectively disrupts even quiet thoughts. Dietitians advise eating five meals during the day with proper three-to-four-hour breaks. This ensures our well-being, corrects our insulin levels and prevents rapid jumps in our blood glucose level, which prevents body fat from amassing.

Today's recipe is for a second breakfast dish. You may prepare it earlier and then reheat it a bit so it is convenient for lunch at work.  It will be liked by adults and children, and for gourmands who count calories it could be a dessert without remorse.

Ingredients (for one portion):

120g of millet groats

300ml of water

a pinch of salt

half of teaspoon of butter

1 apple

a pinch of ground cinnamon

1 teaspoon of butter

1 teaspoon of brown sugar

Boil the millet groats according to this recipe. Peel and grate the apples into thick strips. Smooth a small ovenware tray with butter, add the first layer of millet groats and then put the apples on top and sprinkle them with cinnamon and sugar. Put the second layer of millet groats on the apples and put some pieces of butter on the top. Heat the oven up to 180C. Bake for 20 minutes. Before serving, decorate with basil leaves and sprinkle with natural yoghurt.

Enjoy your meal!