By Jane Gibb
Millet is an ancient grain that is often overlooked today – we feed it to birds! But this gluten free and ancient grain is creamy and delicious, and available all year around.
It also contains some essential nutrients including copper, phosphorus, manganese and magnesium that are so important for the health of our bones, skin and blood.
So many people have enjoyed sharing my millet porridge at Griffins Hill. The original recipe comes from Tony Chiodo’s book Feel Good Food, which is full of healthy, easy-to-follow recipes.
Here is my version of millet porridge, slightly adapted from Tony’s.
1 cup organic hulled millet
2 cups organic coconut milk (or organic milk)
1 cup water
2 tablspoons local honey
4 apricots sliced (I use bottled apricots) can use other fruit such as banana or orange with zest.
1 cm ginger sliced finely
1 pinch sea salt
1 handful of sultanans
Mix ingredients together in heavy based saucepan and cook on low heat for 45 minutes until millet is soft.
Chop up a hanful of your favourite nuts and sprinkle over the top with grated nutmeg and a tespoon of cinnamon. Serve warm.
Tip: By soaking the ingrediants over night the cooking time is reduced to 15 minutes. Make the porridge on the weekend and reheat for breakfast .
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