This recipe is sugar and gluten free!! It the perfect winter breakfast!
I have been making millet porridge for breakfast ever since I introduced my first son to grains, at about a year old. I hadn't made this in a while ( funny how we can forget about some favorite recipes!) but I was reminded of it while seeing a client recently.
I've been making millet for breakfast again this week and thought I'd share the recipe. It's great for breakfast or dinner.
This highly nutritious seed like grain is very healthy for the little ones in your life!
Some benefits:
- Millet Does not feed candida in the body
- It Acts as a prebiotic
- It is easily digested
- Will keep you regular and hydrate the colon
- Wheat and gluten free
- Boosts serotonin (the happy hormone)
- Is alkaline.
- It is actually a seed
- High levels of B complex vitamins, magnesium and other vitamin and minerals
Millet porridge:
Pre-soak millet (if you think of it first!)
Cook millet according to package. Usually 1 part millet, to 1 1/2 parts water. Bring to a boil and then reduce to simmer for 20 mins.
Once millet boils and you reduce heat add chopped dried figs and dates and raisins, as much as you like!
Allow to simmer.
Once millet is done, nice and fluffy, spoon into bowls, top with organic, unsweetened apple sauce and plain (for sugar free) or vanilla yogurt. Sprinkle with cinnamon and serve.
I like to stir it all up and enjoy!
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