I have a new favourite grain; millet! When prepared right, it is just delicious. The key is to toast it slightly so that it releases its nutty flavour. I have found ways to sneak it into dishes with roasted vegatables, soups or served with warm coconut milk. The latter being the predecessor of this recipe. 

Millet is an ancient grain that is both nutritious and naturally gluten free. It is highly alkalising and contains protein, fiber, B-vitamins, iron, potassium and magnesium. 

Made with coconut milk and tahini this is a filling breakfast. Great before a busy day full of work, shopping and other christmas preparations.  

Coconut porridge with quinoa and millet
Serves 2

1/4 cup (70 g) millet
1/4 cup (70 g) quinoa
2 cups (480 ml) boiling water
1/2 tsp salt
3 tbsp coconut cream (top section of a can of coconut milk)

Toppings
1 tbsp tahini
desiccated coconut

Add the millet and quinoa to a dry pan and toast over medium heat until fragrant. Remove from heat and let cool slightly. This is recommended to avoid too much steam from adding water to a hot pan. Trust me, I have tried!

When the pan has cooled a little, place back on heat and add the boiling water. Then add the salt and simmer on low under a lid for 12 minutes until soft. When the water has absorbed, add 2 tablespoon of coconut cream and stir for another minute. Remove the pan from heat and pour the porridge into a bowl. Stir through the last tablespoon of coconut cream to get the perfect creamy porridge.

Top with tahini and desiccated coconut. Sit down somewhere quiet and enjoy!