Millet is becoming one of my go-to grains. It’s gluten free and high in protein and magnesium. It’s deliciously nutty and surprisingly creamy when cooked, which is just what I love first thing in the morning. It’s really perfect as a porridge alternative and the unique flavor gets your taste buds going. The porridge reheats really well too, so you can definitely make it the night before and reheat in the morning to save those precious minutes before you run out the door.
Now, I know my morning will get off to a better start.
Reposted from the fabulous Fig & Honey
2-4 small organic figs
1 tsp coconut oil
1/2 tsp ground ginger
1 cup Whole Foods 365 Almond Milk
1 cup water
pinch of salt
1/2 cup roughly ground organic millet
2 tbsp honey
handful of chopped organic pistachios
1 tsp organic chia seeds (optional)
1 tsp organic hemp seeds (optional)
Preheat oven to 350°F. Slice the figs in quarters, leaving the bottoms intact and place the figs in baking dish. Bake for 15 minutes until they are nice and syrupy.
Meanwhile, in a small saucepan, heat the coconut oil over medium heat. Once hot, add the ginger powder and let cook for 15-30 seconds until fragrant. Add in the almond milk and water and bring to a light boil. Add in the ground millet and a pinch of salt and mix well. Cook for about 10 minutes until most of the liquid has been absorbed, stirring often. Add more almond milk to get your desired consistency (I added about a 1/2 cup more as I like my porridge more runny than not).
Transfer to 2 bowls and top each with 1 tbsp of honey, some pistachios, chia seeds and hemp seeds if desired. Place the figs on top and serve while hot.