Going gluten free has been a challenge and one of the biggest problems is finding a good breakfast. Oats are great, but since many of them are processed with gluten containing products they can make me itchy. So I turned to millet. Millet is a really healthy grain, gluten free and super easy to cook. Its nutritional profile makes it a great after gym snack.
1 cup dry millet cooked
1 – 2 oz dried fruit
1 oz nuts
1 tsp butter (coconut or olive oil is ok too)
Salt to taste
Cook your millet. I use a rice cooker with 1 part millet, 2.5 parts water. You can do the same in a pot. If you are cooking millet in a pot, I recommend toasting it in butter first – it adds a rich flavor. When the millet is done and a little moist from butter or oil, add the dried fruit of your choice – I recommend unsulfured dried apricots. Top it off with nuts, in this case I used pecans.
TIP on Ancient Grains: When cooking ancient grains like quinoa, amaranth and millet, I like to add berries while cooking. It cuts the earthy taste and adds a bit of sourness. Not everyone will like, but I do. It also adds a cute pink tinge to the cereal.