Hot Millet Breakfast

Millet is an very versatile, non-glutinous grain that is great served savory or sweet. When cooked it has the consistency of rice and tends to not stick together. As a savory dish it is awesome when boiled with some chicken or beef stock.




Personally, I love it as a hot breakfast cereal which I sometimes mix half and half with quinoa. Hot breakfast cereal is a great way to fit in all the allowed grains you can. I find that I enjoy it most when there is a variety of grains to mix in.



This morning I made it with some flax seeds and cinnamon and it hit the spot. I like to sweeten it a bit which can be hard with the sugar restrictions. Sometimes I mash some banana up into it or add fresh fruit.




1/2 cup millet
2    Tbsp flax seeds
1    cup water
1    tsp cinnamon

Bring the cup of water to a boil and add the millet, flax and cinnamon to the water. Cover and simmer for 20 minutes. The millet should be soft. Add a little coconut oil if you have it and some stevia. I use a little coconut milk around it but there are conflicting views on coconut milk.

Breakfast Banana Oatmeal Muffins

I love having muffins for breakfast but many of the recipes call for a bunch of ingredients or have a ton of sugar in them. I love this recipe because I can reduce the sugar used in it a little if I like. Everything is mixed in the blender which also makes it easy to pour into the cups.

You should note that some people have a hard time digesting the oats when you are gluten sensitive. I have never had a problem with the old fashioned or steel cut but I avoid the processed instant oats. If oats bother you, steer clear of this recipe :)


2 1/2 cups oats
1       single serving cup of plain greek yogurt
2       eggs
3/4    cup  sweetener (honey, sugar, 2 Tbsp stevia)
1 1/2 tsp   baking powder
1/2    tsp   baking soda
2               bananas

Preheat your oven to 400F. Spray a muffin pan or grease it. Put all of the ingredients in a food processor or blender and puree until smooth. Divide the batter evenly among the pans and bake for 20-25 minutes.

There it is! It is actually THAT easy :) Allow them to cool a little and eat them up.


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Banana Pancakes

This is the tastiest gluten-free pancake recipes I have made so far. And trust me, I make a lot of pancakes!  I also use the batter in my waffle maker :)

1 banana
1 egg
1 Tbsp almond butter
    vanilla
    salt
    cinnamon

Put everything into a blender and mix until smooth. Pour into a hot nonstick pan. Cook until bubbles appear on top and break without filling in, then flip!

They taste great with fruit or fresh whipped cream.

It is a great idea to make a bunch ahead of time and throw some in the freezer. Then all you have to do is pop them in the toaster.


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Hot Breakfast Cereal

Try changing up the measurements in this recipe to incorporate all your favorites. There is a brand of Old Mill that has a breakfast cereal similar to this but I enjoy making my own combination (and saving some money).

1    cup brown rice
1/2 cup quinoa
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup cornmeal
1/2 cup amaranth

1) Grind up everything except cornmeal and amaranth. This can be done in a coffee grinder or a mortar and pestle. Put the mixture in a jar or bag to have ready whenever you want some.

2) Stir 1 cup of the grain mix into 4 cups of salted, boiling water and cook for 20 minutes until all the grains are soft. Serve with fresh berries, custard or cinnamon sugar.

If I know I will be rushed in the morning I pop it into the rice cooker and let it do its thing while I get ready. A rice cooker is a great friend when working with grains, beans, lentils or rice on a regular basis. I hope you enjoy!


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