Millet has long been one of our favorites at MaMa Jean’s. This go-to -grain is nutritionally superior than rice, but just as simple to cook and easy on the budget. Naturally gluten free, Millet is a protein rich food with a mild nutty flavor, which blends well in a variety of dishes. Millet provides more essential amino acids and boasts a higher calcium content than most grains. Studies have shown millet to help lower cholesterol [1] and balance blood sugar [2].
Try using millet in this warm coconut millet porridge recipe!
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1 cup unsweetened almond milk
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¾ cup coconut milk
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¾ teaspoon pure vanilla extract
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2 teaspoons – 1 ½ Tablespoons raw honey (optional)
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2 teaspoons – 1 ½ Tablespoons Grade A maple syrup (optional)
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⅛ teaspoon sea salt
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¼ teaspoon ground cinnamon
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¼ teaspoon ground cardamom
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2 cups COOKED millet*
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3 Tablespoons unsweetened shredded coconut
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2 Tablespoons sliced almonds
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2 Tablespoons toasted unsweetened, flaked coconut (optional)
Instructions
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In a medium saucepan whisk together almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon and cardamom. Stir in millet and 3 Tablespoons coconut shreds, breaking up any clumps of millet.
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Bring mixture to a boil over medium heat, and lower to simmer. Simmer uncovered for 10 minutes, breaking up any remaining clumps of millet, until thickened.
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Remove from heat and serve with sliced almonds and toasted coconut flakes, if desired.
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