- 2 1/2 cups water
- 3/4 cup millet
- 1/4 cup amaranth
- 1 tablespoon blackstrap molasses – see note
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- pinch of cardamom
- pinch of allspice
- pinch of ground nutmeg
- 1 cup non-dairy milk
- 2 tablespoon coconut sugar or honey
- 1/4 cup currants
- 1/4 cup unsulfured apricots, chopped
- 1/4 cup shelled hemp seeds
- Place millet in a medium sized saucepan. Fill with about a cup of warm water and swish around with your hands to rinse. Drain, and repeat once more.
- Combine rinsed millet with measured water, amaranth, molasses, spices and vanilla extract. Heat on the stove on medium-high heat, cover and bring to a boil. Reduce to low, keep covered, and cook for 16-18 minutes.
- Remove the lid and stir in milk, coconut sugar, dried fruit, and hemp seeds. Cover and cook on low heat for 5 minutes, or until milk is mostly absorbed.
- Remove from heat and enjoy!
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if you’re wanting to make this sugar free, remove the sugars (maple syrup, blackstrap, and coconut sugar) and replace with a touch of stevia, or don’t sweeten at all. The millet and raisins do a pretty good job of sweetening on their own.
To keep recipe vegan, do not use honey.
Nutrition Information Per Serving
- Calories: 335
- Calories from Fat: 69
- Total Fat: 7.7
- Saturated Fat: 1 g
- Sodium: 63 mg
- Carbs: 56.6 g
- Dietary Fiber: 6.1 g
- Net Carbs: 50.5 g
- Sugars: 18.4 g
- Protein: 10.5 g