Some days you just want to be nourished. How about self-care in one little lectin-free breakfast bowl?

Strawberries and pecans warmed with spices on top of a grain-free and gluten-free porridge.

Course Breakfast

Cuisine American

Keyword breakfast, millet, Porridge, Strawberry

Prep Time 10

Cook Time 25

Servings 2 people

Author Cristy Powers

Blend millet in a high-grade blender (I used my Vitamix) until the seeds are a fine, flour-like texture. Essentially, blend the millet until is is completely smooth.
Take one tablespoon of pastured butter (or coconut oil for a vegan option) and place in a medium pot over medium heat. Melt the butter or oil completely.
Once the pot is coated, pour in blended millet and stir.
Add in coconut cream and water. Stir until it is completely blended. You may need to use a whisk to get out all clumps.
Continue to stir until the mixture starts to bubble.
Turn the heat down to low, stirring continuously, about 3-4 minutes.
Continue to stir until you get the desired thickness. The longer you cook the millet, the thicker it will get. I like my porridge to be creamy and thick, but not too dense.
Remove from heat and place a lid on top to keep the millet hot.
Chop pecans and quarter strawberries.
In a small saucepan, heat two tablespoons butter (or coconut oil) over medium-high heat. Add pecans and toast for two minutes.
Stir and add in strawberries for another 2 minutes.
Add spices and monkfruit sugar into the strawberry mixture and stir until completely blended.
Chop fresh tarragon or mint and set to the side.
Remove strawberry mixture from the heat.
Plate the millet into individual bowls. Pour the strawberry and pecan mixture over each millet serving.
Garnish with fresh tarragon or mint. Enjoy!