Creamy Millet Breakfast Porridge

This delicious gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Creamy Millet Breakfast Porridge

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By The Grateful Plate Serves: 3
Prep Time: 5 mins Cooking Time: 20 mins

This gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Ingredients

  • 2/3 cup millet
  • 2 1/2 cups almond milk (or milk of choice)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • pinch of nutmeg
  • fresh figs or fruit for serving
  • honey for serving
  • hemp seeds for serving
  • pumpkin seeds for serving
  • more almond milk for serving

Instructions

1

Grind the millet in a food processor for 15 seconds to break up the seeds. There will be whole seeds, pieces of seeds and some flour. This makes a creamy porridge!

2

Place millet in a medium pot with the milk, vanilla. cinnamon, salt and nutmeg. Bring the mixture to a boil, stirring often. Turn the heat to low and allow the millet to simmer covered for approximately 18-20 minutes, until the liquid has been absorbed. The millet should be tender and creamy.

3

Divide into bowls and top with more almond milk, a drizzle of honey, hemp and pumpkin seeds and fresh figs. Serve immediately.

Notes

This is a great recipe to double for meal prep. Divide porridge into jars and add additional almond milk before reheating. Add toppings after reheating.

 

Breakfast Strawberry Rhubarb Chickpea Flatbread

 

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack.  For a delicious dessert or breakfast top slices with coconut yogurt and more berries!

Breakfast Strawberry Rhubarb Chickpea Flatbread

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
  • 1/2 cup sliced strawberries + more for serving
  • 1/2 cup sliced rhubarb, fresh or frozen
  • vanilla coconut yogurt for serving if desired

Instructions

1

In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

 

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas.  Enjoy it as a quick grab and go snack or pair it with a side salad of delicious leafy greens for a light meal.

 

Spring Chickpea Flatbread with Asparagus and Sweet Peas

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

Chickpea flatbread is incredibly easy to prepare and an blank canvas for flavours and toppings!  This one is an ode to spring with the addition of asparagus and sweet peas. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 1/4 tsp onion powder
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 6-7 asparagus spears, cleaned and broken in half
  • 1/4 cup fresh or frozen sweet peas
  • 2 tsp coconut oil
  • sprinkle of maldon sea salt for garnish

Instructions

1

In a medium sized bowl mix the chickpea flour, water and salt; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat oven to 375 degrees.

3

Into the chickpea mixture stir in 2 tbsp of the olive oil, onion powder and nutritional yeast.

4

Place a 9 or 10" cast iron skillet in the oven for about 3-5 minutes to heat up. Remove from the oven, add the coconut oil and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and sprinkle around the asparagus and peas. Bake for 18-20 minutes until mixture feels slightly firm in the center. It will firm more as it cools.

6

Once out of the oven brush the warm bread with the remaining olive oil and sprinkle with the maldon salt. Serve immediately.

Notes

A cast iron skillet yields amazing results but use any oven safe skillet or baking dish!