Gluten Free Millet Porridge
- 1/2 cup organic millet grits (I use Bob's Red Mill)
- 3 cups water
- Dash sea salt
- Dash cinnamon
- 1 tbsp white chia seeds
- Bring the water to a boil in a small pot. Add the sea salt. Add the millet and stir. Bring back to a boil and reduce the heat to medium. Add the cinnamon and stir well to incorporate. Add the chia seeds and stir very very fast to ensure the seeds evenly distribute.
- Cook the millet, stirring constantly until your favourite consistency is achieved. I prefer a thick porridge so I wait till most of the liquid evaporates (about 10 minutes).
- When cooked, transfer your millet to a bowl. I like my porridge plain these days but it is great sweet. Try one of the following sweet toppings: pear or apple sauce, maple syrup and non dairy milk, brown sugar and non dairy milk, fresh or dried fruit (raisins, cranberries, dates etc).
millet grits, water, salt, cinnamon, chia seeds
Taken from food52.com/recipes/21361-gluten-free-millet-porridge (may not work)