Cream of Millet Porridge (Dairy, Gluten and Refined Sugar Free)

I like a lot of variety in my menu.  Breakfast is another meal where I don't enjoy eating the same thing in a row.  One recipe that is continually in our weekly line up is cream of millet.  Millet is a small gluten free grain that is an excellent source of magnesium.  Magnesium is important in lowering blood pressure, fighting off migraines and asthma.  Millet is also one of the few more alkaline grains, making it easier to digest.  

Although it can be made with the whole grains as in this recipe, I do prefer grinding the millet in the blender to make it into a powder.  The millet powder cooks much quicker and produces a creamier finish.

Ingredients

• 1 cup ground millet
• 4 cups liquid (water and/or non dairy milk)*
• 1 teaspoon sea salt
• 2 tablespoons ground flax seeds
• 1/2 cup chopped dates
• 1/4 cup ground pumpkin seeds or shredded coconut (optional)
• 1 teaspoon gluten free vanilla
• 1 tablespoon coconut oil, grass fed butter or ghee
• maple syrup for serving if desired

*I use 1/2 cup coconut cream and the rest water

Directions

1. Add millet, water/milk, salt, flax, dates, pumpkin seeds/coconut into a pot and stir.
2. Bring to a boil and then reduce heat to a medium.
3. Cook while stirring frequently for about 10 minutes or until millet is fully cooked.
4. Remove from heat, add vanilla and coconut oil.
5. Stir and let sit with the lid on for 5 minutes.
6. Puree if you want the dates completely pureed.
7. Serve with maple syrup if desired.