BreakfastJune-July 2013

Coconut Millet with Strawberries


If millet is uncharted territory for you, don’t hesitate to try this recipe. It’s an ideal pick-me-up to get your day going. A scoop of sunflower seed butter, a tasty alternative to nut butter, adds extra protein.

6 cups water
¼ teaspoon sea salt
1 cup uncooked millet
½ cup rice milk or milk of choice
½ cup chopped fresh strawberries
¼ cup coconut flakes
3 teaspoons cacao nibs
¼ cup sunflower seed butter

1. In a large pot, bring water and salt to a boil. Add millet and return to a boil. Reduce heat, cover and simmer 25 to 30 minutes. Remove from heat. Set aside to cool 5 minutes. Then fluff with a fork.

2. Divide equally among bowls. Top each with rice milk, strawberries, coconut flakes, cacao nibs and sunflower seed butter. Serve warm.

Each serving contains 340 calories, 13g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 172mg sodium, 49g carbohydrate, 5g fiber, 2g sugars, 9g protein, 26Est GL.

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