Ingredients:
- 1/3 cup raw millet
- 1 tsp unrefined coconut oil
- 3/4 cup unsweetened almond milk
- 1/2 cup water
- Coconut oil, cinnamon, pecans for toppings (optional)
Directions:
- Pulse/grind millet until coarsely ground in a clean coffee grinder, blender, or food processor. You want the millet seeds to be about 3/4 ground.
- Melt the coconut oil in a small pot over medium heat. Once hot add the ground millet and stir for 2-3 minutes, lightly toasting.
- Slowly pour in the almond milk and water and stir. Bring to a simmer stirring occasionally, then stir until the mixture is fully combined and creamy.
- Reduce heat to low/simmer and place a tight fitting lid on top. Simmer for 8-10 minutes. Do not stir while it cooks. Remove the lid and give it a few stirs. The consistency should be creamy and thick but pourable. If it seems runny place the lid back on for 1-3 minutes. If it’s too thick add a bit more milk to thin out. Pour into a bowl and let sit for about 3-4 minutes to thicken. Top as desired and enjoy.
Vegan/Veg/GF/DF
Borrowed and adapted from EdiblePerspective
