If you have a half an hour to spare in the morning, then this is a must-try!
This porridge is not only delicious, but very filling. Millet is not well-known, and it definitely should be. Not only is it gluten-free, but its also alkalizing, and easy to digest!
Note: cook millet in a ratio of 1 part millet to 2 parts water for about 30 minutes.
1 cup unsweetened almond milk (you can use sweetened if you prefer)
3/4 cup coconut milk
3/4 teaspoon pure vanilla extract
2 teaspoons raw honey, to taste (optional)
2 teaspoons Grade A maple syrup, to taste (optional)
1/8 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 cups cooked millet
3 tablespoons unsweetened flaked coconut
2 tablespoons chopped pistachios, almonds, or walnuts (optional)
2 tablespoons toasted unsweetened flaked coconut (optional)
In a medium saucepan, whisk together the almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon, and cardamom. Stir in the cooked millet and coconut flakes, breaking up any clumps.
Bring the mixture to a boil over medium heat, then lower the heat and simmer uncovered for 10 minutes until thickened.
Remove from heat and serve with pistachios and toasted coconut flakes.