When you have ice on your surfboard bag in the morning, you know you need a warm post surf breakfast, and while we love a good oat porridge, we also like mixing it up and using lower lectin grains like millet, a hardy 'ancient grain' (although it is actually a seed, a bit like quinoa). Millet is an excellent source of magnesium and potassium and provides protein, iron and plenty of dietary fibre for a healthy gut. It takes a bit longer to cook than oats, but is worth the effort.
We use all organic &/or biodynamic ingredients
- 1 cup hulled millet
- 3 cups activated almond milk (could use coconut or other nut milk)
- 1 green apple, grated
- 1 cup filtered water
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup activated pecans
- 2 tsp maple syrup
- 1/4 tsp extra cinnamon
- 1/2 tsp pink lake salt
- Toast millet in a heavy based pan over medium heat for around 10 mins until seeds darken a little.
- Add milk, apple, water, cinnamon and vanilla and allow to simmer over medium heat, stirring frequently for around 15-20 mins until millet is soft.
- While this is cooking, heat a heavy based fry pan and add the pecans, maple syrup, cinnamon & salt. Stir gently for 3-4 minutes then tip onto a sheet of parchment paper to cool.
- Roughly chop maple pecans when cool.
- Spoon millet porridge into bowls, top with coconut yoghurt & sprinkle with maple pecans. Enjoy warm.
Served in the Grit Miso Bowl with Haus Plainweave Kitchen Towel & Burnished Spoon.