I had never cooked or eaten millet. I’m also not a big breakfast person, so I always have difficulty getting enough morning calories since I can’t eat eggs and I HATE regular cereal with milk substitutes (I was never big on cold cereals to begin with). I also need to ensure I get enough protein and not too many carbs due to my diabetes.
So, when I received my new Living Without magazine that had gluten-free grains breakfast recipes, I was eager to try them out. The following recipe is the first one I tried. It packs only 5g of carbs and 9g of protein per serving with very little fat (only 2g from sunflower seed butter). At 340 calories per serving, it’s more than enough to sustain me until lunch. The yield is 2 servings.
- 3 cups water
- 1/8 tsp. salt
- 1/2 cup uncooked millet
- 1/4 cup rice milk (or milk of choice – I used almond milk)
- 1/4 cup chopped fresh strawberries
- 1/8 cup coconut flakes
- 1 1/2 tsp. cocao nibs
- 1/8 cup sunflower seed butter
In a pot, bring water and salt to a boil. Add millet and return to a boil. Reduce heat and simmer for 25-30 minutes. Remove from heat and allow to cool for 5 minutes. Fluff with a fork. Divide equally among two bowls. Top each with the remaining ingredients. Serve warm.