Gluten Free Breakfast

break-1  Lately, I have been in the mood for something other than my steel cut oats. Millet makes a filling breakfast, and if you eat gluten free, all the better. Millet has a sweet flavor and is an excellent source of protein with essential amino acids. I like to top mine off with organic fresh fruit, Ceylon cinnamon and a pinch of Celtic salt.

Here’s how to make it:

After soaking the millet overnight, I rinse it off in a steel strainer. I boil 1/3 cup of water, reduce to a low heat, and then add the millet. After 5 minutes, I add in a chopped granny smith apple and let it cook for another 3 minutes. Green organic apples have a sour taste to them.  Ready to eat; for extra protein, see below.

Beastly Tips:

  •  Cook the millet first and then add organic fruit.
  • The softer the fruit the less cooking time it will need, you can stir it in at the end of the cooking time. This will ensure that the millet is thoroughly cooked and the fruit will be soft, not mushy.
  • Try adding a sliced banana, blueberries, pineapple or top it off with your favorite fresh fruit.

Beastly Protein:

  • For extra protein, serve it up with a side of egg whites.
  • Sometimes I’ll stir in a scoop of my favorite gluten free protein powder to the millet. Stir it in while it’s still cooking and add just enough water until you get the desired consistency.

Have you tried millet or are you considering trying it? Let me know in the comment section below.



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