comparable to Mrs. Field’s sugar cookies.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup hulled millet
- 2 tablespoons slivered almonds
- 2 tablespoons pumpkin seeds
- 2 tablespoons shredded unsweetened coconut
- 1 tablespoon flax seeds
- 2 cups unsweetened almond milk, divided
- 3 Medjool dates, pitted and diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
- Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
- Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
- Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
- Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.
Reviews
I really liked this, but if I’d toasted my almonds for 10 minutes, they’d have been burned! Even with refrigerated nuts, seeds and coconut, everything will toast in half that time, depending on your pan and heat of course.