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Millet and Amaranth Porridge

by August 30, 2017

Kick-start your pre-Fall mornings with this warming cereal.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 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
Mix-ins
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and enjoy!

Notes

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:

335

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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