As far as gluten-free grains go, millet does not get nearly as much attention as it deserves.
Inexpensive and hearty, millet is very rich in iron, magnesium, phosphorus, and copper, which are all essential minerals. It’s also the easiest grain to digest, and contains impressive amounts of protein and B vitamins.
A “slow” carbohydrate, millet is an excellent source of fiber and very helpful in keeping blood sugar balanced. Porridge is an ideal way to enjoy millet, as it cooks up creamy and smooth. The addition of pumpkin, coconut oil, and goat milk (or coconut milk) in this recipe make it quite filling without any heaviness. The spices are warming, the walnuts provide some crunch as well as healthy fats, and the cranberries & honey offer just enough sweetness. I declare this breakfast to be just perfect on these days of waiting for Spring and accepting that Winter isn’t quite done with us yet!
Ingredients:
1 cup millet
3 cups milk or water (I used goat milk, but coconut milk works great here too)
1/3 cup pumpkin puree (I actually used fresh roasted hubbard squash, thanks mom)
1 Tbsp coconut oil
1 tsp cinnamon
½ tsp each ginger, nutmeg, cloves, and pure vanilla powder or extract
Toppings: dried cranberries, raw walnuts, raw honey
Directions:
Toast the millet in a pan over medium heat for 4-5 minutes, stirring often.
In a medium-sized pot, bring everything except the toppings to a boil. Then simmer on lowest heat, with lid on, for 25 minutes. If there is still some liquid, turn up heat slightly and stir the porridge well until it thickens (lid off).
While the porridge is cooking, toast the walnuts in a pan over medium heat for a few minutes – until fragrant and slightly darker in colour, stirring often. Watch carefully to avoid burning.
Serve in pretty bowls, top with toasted
walnuts & cranberries, and drizzle with about a Tbsp of raw honey. Enjoy!
This makes a large batch, at least 3 breakfasts. To re-heat, bring a splash of water to a boil in a pot and add porridge, stirring until warm.