Saturday, April 14, 2012

Recipe Share (Have Fun With Your Food): Savory Millet Breakfast Porridge (Gluten, Egg, Dairy, Corn, Nut, Refined Sugar Free. Vegan)

This, by the way, ties directly into "Try Something New Saturday" as this was the first time I'd ever tried these...

Millet Grits.  If you can't find them locally, order them through Amazon (although the EDEN Millet, Whole Grain,16 -Ounce Pouches (Pack of 12) is a WAY better deal than I paid for 4 packs of the Bob's Red Mill brand.  That's going for 25.40 right now...the Bob's Red Mill ones like I got above aren't available right now).   You COULD also get millet in the bulk foods section, but I don't use the bulk foods section with the son's allergies and my gluten intolerances, so I went with the good old fashioned mail order technique instead.

Basically I ran into this while searching for an alternative to corn meal.  A Facebook reader was nice enough to point me toward this option.  And hey, it makes a pretty kicking breakfast porridge (or cornmeal pudding as my mom would call it...only without the cornmeal ;).

This recipe is not only gluten free and corn free, but it's also refined sugar free (all the sugar comes from the fruit and veggies), dairy free, pretty much everything free, Vegan friendly and darn tasty!  And the best part?  *Leans in close so only you can hear* there's good for you stuff in it that the kids can't see, so you might be able to pull over a fast one on them.  Shhhhhh!

Savory Millet Breakfast Porridge/Pudding (Gluten, Egg, Dairy, Corn, Nut, Refined Sugar Free.  Vegan)
(inspired by a recipe in Hobby Farm Home for "Breakfast Soup" May/June 2012 issue)
  • 1 small onion chopped (if using frozen diced onions use about 1/4 of a cup)
  • 1 to 2 tbs olive oil or coconut oil
  • 1/2 carrot, diced (about 1/2 cup)
  • 1 Small SWEET apple, diced (Red Delicious would be good here)
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg (eyeball it)
  • 1/4 tsp. thyme (I used powdered)
  • 1/4 tsp. ginger, powdered (you could also grate in a teeny tiny bit of fresh ginger instead)
  • Water (see instructions for further details)
  • 1/2 Cup Millet Grits
  • Chopped Nuts (if you can do nuts of course), Dried fruit (apples, cranberries, cherries...all of them would taste good here), maple syrup, honey, milk (any type), chia seeds for garnish (optional)
 1.  In a medium saucepan over medium heat, saute onion until transparent with 1 TBS olive oil (if you are worried about burning the onion, since a lot of people do, just put it over low heat and sweat the onion instead).

2.  Add carrot, apple and additional oil.  Cook an additional 3 to 4 minutes until the carrots begin to soften.

3.  Add seasonings and stir well and then add 1/2 cup of water.  Bring to a boil and then reduce heat to low and cook another 15 to 20 minutes or until all the fruits and veggies are tender (you MAY have to add more water, so don't go anywhere).

4.  Pour veggie and fruit mixture into a blender and puree until smooth; pour into a liquid measuring cup (at LEAST 2 cups) and add water until the mixture comes up to the 2 cup line.  Return liquid to pot and add millet grits.

5.  Cook millet grits 15 to 20 minutes or until thick and creamy (be sure to'll be super thick and you do not want it to burn).  Pour into ramekins and refrigerate overnight.

6.  In the morning pull out ramekins and heat in a 350 degree oven for about 20 minutes or you can stick them in the microwave until heated through.  Add garnish and enjoy!

Makes 3 ramekins (you could also double this recipe and put it into a loaf pan and then slice off what you need...I just thought the ramekins were more fun :).

I ate mine with some local honey and some Craisins on top for breakfast the other morning (the picture of that for some odd reason did NOT turn out).  Super yum!

Enjoy and I hope you had fun with your food this week too!

QUICKLY EDITED TO ADD:  Andrea, one of our readers, asked me if this could be eaten as soon as you were finished making it instead of refrigerating it.  Yes, of course you can :).  I just like to let mine sit overnight to gel and let the moisture absorb more fully into the millet, but you can certainly eat this as soon as the millet is done cooking.  Thanks for asking that very good question, Andrea!

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