The real reason I quit dairy was because I saw the proof on paper: I took an allergy test. Albeit, it should probably be called an “intolerance” test because it shows you on a scale from 0-6 how intolerant you are to over 500 foods. Being intolerant to a certain food doesn’t mean you are going to break out into hives if you eat it, it just means that your body has a hard time dealing with it. My goal is to eat how my body wants when I’m in control of cooking, but be flexible when I’m out to eat, traveling, or at social events. And let’s be real. If I’m dying for a cookie, I’m going to have a cookie.
I’m not going to read off the terribly long list of intolerances as it is a bit depressing, but the grain I’m most intolerant to is surprisingly oats. Wheat is a close second. Throw eggs into that long list of allergens (actually the number one winner) and all breakfast foods that I know and love have gone out the door. No yogurt, no oatmeal, no scrambled eggs, no toast, no cereal. What is a girl to do? Start exploring.
I searched the list of grains that my body actually likes and one of them is millet. I’d never even heard of millet, but I sure as heck was going to find out what it is all about. Turns out, when simmered with (rice) milk and water, it makes a pretty darn good breakfast. They call it millet porridge. Throw on some super seeds, add some summer fruit, maybe a dash of maple syrup, and greet the morning right.
I tried it once without success, but I saw this recipe and thought I should give it another go. Good thing I did. I think the coconut oil mixed with cinnamon brings the millet to life.
Any fans of Cream of Wheat? Try this millet porridge and tell me what you think.
This beauty is worthy of anyone’s breakfast, allergies or not.
- 1/2 cup ground millet
- 1 teaspoon coconut oil
- 1 teaspoon cinnamon
- 1 cup milk of choice
- 1 cup water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon flax meal or seeds
- 1 teaspoon chia seeds
- 1 tablespoon pumpkin seeds
- Chopped nectarines or other fruit of choice
- Maple syrup, optional
- Melt the coconut oil in a medium pan. Once melted, stir in cinnamon. Add in the millet, water, milk, salt, and vanilla. Bring to boil, then reduce heat to a simmer. Simmer for 20-25 minutes, covered, until it resembles porridge.
- Serve with seeds and fruit on top. Add more milk and a bit of maple syrup if desired.