Millet...I occasionally add millet to pancake batter for added texture, but I had never tried cooking this highly nutritious and alkalinizing grain that is rich in B-6. After enjoying it as part of my combination plate at Angelica Kitchen last week, I was hooked.
A life-changing, world-rocking elevator stop between rice pudding and bread pudding, I adapted this recipe from the back of an Arrowhead Mills package. For breakfast, try my recipe as is, with sliced banana or fruit and a splash of almond or coconut milk. To serve it for dessert, try a dollop of whipped coconut cream or coconut ice cream.
Coconut Millet Pudding
1.5 cups almond milk (would work well with coconut milk)
1/2 cup shredded unsweetened coconut
1/3 cup millet
2 tbsp agave nectar
1 tsp cinnamon
1 tsp vanilla
1 tsp grated lemon peel
1/2 tsp sea salt
Heat almond milk until scalding, then add rest of ingredients. Transfer mixture to 3 well oiled ramekins or small baking dish and bake at 350 degrees for 1 hour.
Makes 3 servings.
...With goji and blueberries, golden raisins, and extra cinnamon!