breakfast gluten free

Have you tried millet porridge yet?

March 20, 2016

Autumn is upon is in this part of the world, the mornings are cooling off and our appetite changes towards more comfort food. Millet porridge is one of those for me, having been an avid oats girl from way back this is a surprising delight!

The gorgeous plateware is individually created by Joy Smithers of Batch Ceramics in Australia and was supplied by Shipshape of Waihi Beach who are a NZ stockist.


Gluten free/dairy free/refined sugar free
Serves two to three

1 tablespoon of coconut oil
4 tablespoons of organic millet
1 tablespoon of organic flax seed
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt
1 teaspoon of pure vanilla extract
2 cups of plant based milk (coconut, almond etc)
2 medjool dates, sliced
2 tablespoons of almond butter (optional)
2 tablespoons of dairy free coconut yoghurt (optional)

Add the coconut oil to a small saucepan and melt over a medium heat. Add the cinnamon and nutmeg and heat for 30 seconds to bubbling. Add the millet and flaxseed and stir to coat with the oil and spices for about another 30 seconds. Add half of the milk, the salt and the vanilla, stir well and turn down to a low heat. As your millet slowly simmers and thickens, gradually add the rest of the milk and stir frequently. Cook for a further 15 minutes, add more milk if required. I like my millet slightly nutty, if you prefer less texture then cook longer.

Serve with the almond butter, coconut yoghurt, dates and extra milk. If you want to add more sweetness then serve with honey or coconut sugar.

You will find that a little goes a long way with millet porridge as it’s quite filling!

I’ve also served mine with Banana Bread from my cookbook Bestow Treats I – all gluten free, dairy free, refined sugar free recipes.


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