Millet Porridge with Fresh Fig & Hemp Seed (Gluten-Free, Dairy-Free)
 
Prep time
Cook time
Total time
 
A warm and comforting porridge made from nutritious whole grain millet.
Author:
Serves: Serves 2
Ingredients
  • ½ cup whole grain millet (I used Eden organic yellow millet), whole or ground as preferred
  • 1 cup almond milk or milk beverage of choice
  • ¾ cup water
  • The seeds of 1 vanilla bean or 2 tsp vanilla extract
  • 2 tsp honey (I used The Spartan Table)
  • 2 Tbsp hemp seeds
  • 6 fresh figs, chopped into small pieces or segmented however you wish
  • Other optional toppings: toasted shaved coconut, dried cranberry or apricot.
Instructions
  1. Place milk and water in a saucepan on the stove.
  2. Add dry millet and vanilla bean seeds (or extract), mixing to combine with liquids, and turning heat up to medium.
  3. Bring liquid just to the boiling point, stir, reduce heat to the lowest setting and cover the pot - allowing the cereal to simmer for about 12-15 minutes or until most of the liquid has soaked into the grain. Remove from heat.
  4. Add honey and more liquid to the cooked millet, as desired.
  5. Divide millet porridge between two bowls, adding more milk if desired and topping each bowl with one Tbsp of hemp seed, fresh fig (or fruit of choice) and any other toppings of choice.
Notes
Millet: millet has an impressive nutrient profile that includes 4 grams of fiber and 5 grams of protein per ¼ cup uncooked (similar to an egg). It is high in manganese and a good source of magnesium (a natural muscle relaxant), zinc, plant-based iron and a host of B vitamins.
Grinding: if you would like to try grinding the millet prior to cooking (I know, I really sold it in the post), you can do so by using a coffee grinder or other small grinder. The end product will resemble flour.
Toasting: whether you decide to boil the whole millet or work from ground, toasting the millet seeds prior can add a delicious punch of nutty, roasted flavor.
Vanilla Bean: don't be intimidated by vanilla beans if you haven't worked with them before. My favorite method is to toss a bean in a small bowl, cover it with boiling water and allow it to soften for a minute. Carefully remove the bean, snip one of the ends with a knife and then run the flat side of your knife along the full length of the bean and watch the glorious black paste emerge (aka: VB seeds). Scoop up the seeds and toss them into the recipe.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/09/millet-porridge-with-fresh-fig-hemp-seed.html