Bored with breakfast?
I hear ya! It’s something I commonly hear from my clients. They just don’t know what to make and blending up the same ol’ smoothie gets a little boring after a while.
Enter this delicious Ginger Toasted Millet with Blackberry Chia Sauce.
Salivating yet or what?
This delicious recipe comes straight outta my Eating for Beauty Guide that you get as a bonus in my 6 week online course – CleanBeautyU.
From skin health, hair care, body care and even dental care, we cover it all in the CleanBeautyU course. And we definitely cover what to eat for glowing vibrant skin!
As you know, I’m not typically one that includes grains in my diet, but every now and again you’ll find me cooking up some quinoa pasta, whip up my famous blueberry oat pancakes, or just full out indulge in a big ol’ pizza that is not one bit gluten free. I mean, can you blame me? I’m human after all and allowing those treats helps me keep my dietary sanity!
Anyhow, let’s talk about millet for minute. It’s loaded with B-vitamins, as well as calcium, iron, potassium, zinc and magnesium; not to mention being a healthy source of essential fats in the body and full of of fibre.
Now if you’re still not feeling the millet, this recipe is just as delicious without it, as the sauce is simply divine and perfect over pancakes or another gluten free pseudo-grain, but if you’re looking to include some fueling gluten free carbs in your morning to power through a workout later in the day or some much needed energy for a draining morning meeting (ugh how I used to dread those!), then you’ll love this recipe!
Let’s get to it…
- 3/4 cup millet
- ½ cups unsweetened almond milk
- 2 teaspoons coconut oil
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- dash of salt
- 2 cups blackberries (if you can’t find blackberries, blueberries or raspberries also work well!)
- ¼ cup chia seeds
- zest and juice of 1 lemon
- In a saucepan, heat the coconut oil on medium heat.
- Add the millet and spices and stir to coat. Cook for 5 – 10 minutes until toasted and popping a bit.
- Add the almond milk and simmer for 15-20 minutes until liquid is absorbed and millet is tender.
- As it simmers, cook the Blackberry Sauce - Simmer the blackberries in a saucepan over medium-low heat until juices start to release.
- Mash them on the side of the pan with a wooden spoon.
- Stir in chia seeds and lemon juice and remove from heat.
- Let sit for 5 minutes so that the chia seeds can absorb the blackberries. If you need more liquid, add a tablespoon of water a little at a time.
- *Sauce can be made ahead of time and stored in the refrigerator.
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