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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found this on my package of Arrowhead Mills whole millet. Very good!!! If you're not into sweets you can reduce the amount of honey like I did. Millet is the only grain that retains it's alkaline nature when cooked. It's very easy to digest and contains no gluten, so good if you're allergic to wheat and gluten. Millet also contains the amino acid lysine, which is missing in wheat and other grains. Ingredients:
3/4 cup whole millet |
3 cups soymilk (or milk) |
1/2 cup honey |
1 cup coconut flakes (unsweetened) |
1 teaspoon sea salt (optional) |
1 teaspoon vanilla extract |
Directions:
1. Heat milk in a large saucepan, slowly, until scalded.
2. Add remaining ingredients to milk then pour into a oiled oven casserole dish.
3. Bake at 350F for 1 to 1 1/2 hours till millet is tender.
4. Serve hot or cold.
5. Can be topped with preserves or whipping cream.
6. Note: if it becomes too dry, more milk may be added.
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