A hearty, gluten-free breakfast porridge featuring home cracked millet topped with maple roasted strawberries and hemp seeds.
Preheat oven to 375˚ F. Toss strawberries with maple syrup and cardamom. Roast for 15-20 minutes or until strawberries are soft and juicy.
In a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain, half flour consistency.
Heat a small skillet or pan over medium-low heat. Add the butter and melt. Stir in the millet and lightly toast for 3-4 minutes.
Add the milk and water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes. Stir the porridge occasionally to check consistency. Millet should be porridge consistency and grain pieces should be soft. If grains are not soft, add a bit more milk and continue to cook until grains are tender.
Serve with roasted strawberries, a bit of heavy cream or milk, and a sprinkle of hemp seeds.
by Erin Alderson