Ingredients:
- 1/3 cup raw millet
- 1 tsp unrefined coconut oil
- 3/4 cup unsweetened almond milk
- 1/2 cup water
- Coconut oil, cinnamon, pecans for toppings (optional)
Directions:
- Pulse/grind millet until coarsely ground in a clean coffee grinder, blender, or food processor. You want the millet seeds to be about 3/4 ground.
- Melt the coconut oil in a small pot over medium heat. Once hot add the ground millet and stir for 2-3 minutes, lightly toasting.
- Slowly pour in the almond milk and water and stir. Bring to a simmer stirring occasionally, then stir until the mixture is fully combined and creamy.
- Reduce heat to low/simmer and place a tight fitting lid on top. Simmer for 8-10 minutes. Do not stir while it cooks. Remove the lid and give it a few stirs. The consistency should be creamy and thick but pourable. If it seems runny place the lid back on for 1-3 minutes. If it’s too thick add a bit more milk to thin out. Pour into a bowl and let sit for about 3-4 minutes to thicken. Top as desired and enjoy.
Vegan/Veg/GF/DF
Borrowed and adapted from EdiblePerspective
Are you curious? Let’s chat. We would love to hear from you.
If you’re interested in finding out more about health coaching, please use this form and you’ll be prompted to schedule a 15 minute chat. We look forward to supporting you.
