Mmm, sweet things for breakfast. Definitely not the norm in my little kitchen: I’m usually a coddled eggs over avocado and greens kinda breakfast girl. When I’m visiting my family I’ll whip up some gluten-free waffles (I have a thing for waffle makers – thanks Rae!). With guests in town weekend brunch means French omelets, really good bacon and some sort of roasted veggies, maybe with a side of GF blueberry cornbread.
But when I got this month’s recipe from All-Day Singin’ and Dinner on the Ground for the Burwell General Store Recipe Swap, my mind immediately went to breakfast for some reason. And from savory to sweet.
Not that I don’t love a good slaw. In fact, it’s one of my favorite restaurant sides as (a) it contains in its original recipe nothing that I’m allergic to, (b) I love cabbage and (c) I’m usually missing something that comes with the main dish it’s paired with, so slaw makes my meal feel more authentic.
But I honestly just don’t have room for a big thing of coleslaw in my fridge and no one to eat it with this week. It’s a busy one in Dusty Bakerland (which is a little northwest of Candyland and because you don’t get a sugar crash you never slide down, only climb up).
So, what to swap? I’ve been cooking for friends and baking like crazy lately, and didn’t want to go back to the grocer’s for a fifth time this week for something new. A little pantry combing and… millet.
I’m a big fan of this little grain. It’s gluten-free, easy to digest and contains high levels of magnesium (amongst other things), so it’s good for people who suffer from asthma or anxiety or are watching their tickers. It has a little more bite than quinoa if you toast it first and then cook it to an al dente sort of doneness, but will also mash well and make a smooth porridge if you’re nursing someone back to health.
I figured by making a millet breakfast pudding – similar to the coconut milk rice pudding recipe I love and haven’t posted yet – I could try out the quick stovetop custard technique in this recipe (I’d usually do it a bit differently).
Because I wanted to make this an only slightly sweet breakfast recipe, I stirred in only a tiny bit of maple syrup and threw in some cracked tricolored pepper and grains of paradise – I’m actually a huge fan of pepper in sweet dishes. And once again it brought me closer to the swapped recipe.
And for some protein – stirred in some crushed walnuts.
This is the perfect breakfast pudding and an incredible alternative to oatmeal (in general I find millet easier to digest than oats). You can easily vary sweetness to suit your taste and throw in whatever you have lying around – protein powder, some chopped dates or prunes, raisins, almond butter… your pantry’s the limit.
If you make it sweeter and stick it in the fridge, you’ve got a delish alternative to dairy-free rice pudding.
But right now I’m gonna grab this glass and go eat my breakfast in bed.
Please check out Burwell General Store for info on the swap and see what other awesome bloggers have created at their links below.
- 1 Tbsp unsalted butter or oil
- 1 cup millet
- 2 cups water
- 2 cups coconut milk
- 2 eggs, beaten slightly
- 2 Tbsp maple syrup (honey works too)
- 1 tsp vanilla extract
- 1 tsp rockin awesome cinnamon (I should do a post about my cinnamon obsession soon)
- 1/2 tsp freshly grated nutmeg (grab a microplane and jar of nutmegs, you won’t be disappointed)
- 4 grinds of a pepper grinder
- 8 grinds of a grains of paradise grinder (about 1/8 tsp)
- Nuts and dried fruits to taste
- Salt to taste
- In a large heavy pot, melt butter or bring oil up to heat.
- Add millet and stir to combine. Cook until toasty and just starting to brown.
- Meanwhile, in a small pot with a tight lid bring 2 cups of water up to boil.
- When toasty, transfer millet to boiling water, cover, and simmer for about 20 minutes until done – this should be about 5 minutes after you no longer see any water bubbling.
- Meanwhile, put coconut milk, beaten eggs, maple syrup, vanilla and spices into the now empty pot and set it over low heat.
- Whisk all ingredients together fully.
- As the mixture heats, whisk constantly until it forms a light custard. Once the millet is done cooking you can bring the heat up on the milk mixture a bit – just make sure to whisk constantly so that the egg doesn’t curdle as it cooks.
- Add cooked millet to coconut custard mixture and mix to combine.
- Toss in any added extras, jump into bed with a good book and maybe hum a song or two.