- ½ cup dry millet*
- Dash salt
- ¼ cup almond milk
- ½ tsp. cinnamon
- 1/8 cup almonds, chopped**
- ¼ cup fresh raspberries
- 1 teaspoon maple sugar (looks like brown sugar)***
Soak millet (covered in water) in a large bowl overnight. In the morning, drain water and rinse. In a small saucepan, bring water (lightly salted) to a boil. Add millet, stirring frequently. Reduce heat to simmer and continue to cook for approximately 15 minutes or until all liquid has been absorbed by the millet. Remove from heat. While the millet is still very warm, add cinnamon, almonds and almond milk. Return to heat for about 2 minutes. Spoon into serving bowl. Sprinkle with raspberries and maple sugar.
*If millet is pre-soaked, the cooking time is shortened by 5-10 minutes. The grain has a fluffier texture when less water is used and is very moist and dense when cooked with extra water.
**All nuts should be soaked overnight.
***If desired, substitute 1 tsp. natural sugar substitute for 1 tsp. maple sugar.
Tip: Millet is a highly nutritious, non-glutinous food. It is considered to be one of the least allergenic and most digestible grains.
Serving size: 1 cup (½ recipe); Calories: 262; Fiber: 7g; Protein: 8g