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Are you looking for a healthy gluten free breakfast idea?
I was recommended millet or millet flakes as a healthy lectin free gluten free option by Dr Gundry from his book “The Plant Paradox” and to cook it just like porridge.
The recommended amount is 1/2 cup of millet flakes to 1 cup milk. I used a tin of organic coconut milk and measured 1 cup from that. If the milk looks a bit thick I just add some water.
I find that 1/2 cup of millet is too much for me and I struggle to finish it. So I reduced the amount to 1/4 cup or 1/3 cup, depending how hungry you are. I still used the same amount of milk as it gets absorbed when the mixture thickens on the stove anyway.
I prefer to add a pinch of celtic salt or himalayan salt to give it a bit more flavour.
I also recommend soaking the millet flakes in the milk overnight in the fridge first. Then just pour it into a saucepan to heat up and simmer for 5 – 10 minutes. Doesn’t matter if you add too much liquid, but just means you’ll need to simmer it for longer. You’ll know it’s cooked when it’s thickened up
Then just pour into a bowl or cup and add a drizzle of raw organic honey on top, but I find the coconut milk gives it that sweet flavour anyway. To make it vegan just switch the honey for like Lakanto maple syrup, which is a healthier, more natural sweetener.
The best place I found that was great for organic healthy products and groceries, is iHerb. They also have such great prices and low shipping or free shipping if you spend a certain amount (usually $50 – $80). They also sell supplements which are great to stock up on as well. iHerb is in Australia as well as USA, which makes it easier and faster for postage.
If you’d rather use Amazon, here’s the link to the same Millet Flakes that I now have.