MILLET BREAKFAST CEREAL
Today instead of quinoa I used millet & created this new recipe.
I enjoy a half cup every morning with toppings as mentioned in this MILLET BREAKFAST CEREAL recipe.
MILLET BREAKFAST CEREAL 9 (1/2 cup) servings
I store half of it in the fridge and the rest in the freezer.
1 cup millet
2 1/2 cups plain bone broth
1 tablespoon coconut oil or MCT oil
Cook & simmer in a covered pot for 35 minutes.
Remove from heat, add & mix in:
1/2 tablespoon cinnamon
1/2 teaspoon ginger powder
1 tablespoon maple syrup
2 teaspoons vanilla
1/2 cup unsweetened fine coconut
1/2 cup slivered almonds
1/2 cup walnuts
1/2 teaspoon salt
1 cup dried cranberries or raisins (optional)
To eat, top with crushed flax, hemp seeds, milk of your choice or unsweetened fruit juice.
( I usually serve with a mixture of unsweetened juice from our garden (apple, grape, cherry & beet)
Millet is great in salads, in casseroles and pureed to add to baking the cinnamon bun recipe in EAT MORE WHOLE GRAINS page 51. I used the pureed cooked millet instead of the mashed potatoes. I also used milk (dairy or non-dairy) instead of water. The texture was amazing. Instead of 3/4 cup sugar, I used 1/2 cup coconut sugar and coconut sugar instead of brown sugar spread on the rolled out dough. The next time I bake these buns, I will share the exact amounts under breads.
Because of the large amounts of beneficial nutrients in millet, I plan on using it more often and will share these recipes in the coming days. Winnie