Vanilla Bean Millet Porridge with Strawberries

Vanilla Bean Millet Porridge with Strawberries

Vanilla Bean Millet Porridge with Strawberries

lavender // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

We have actually had our reasonable share of rain and thunderstorms in these parts recently. It’s benefited setting the state of mind when establishing some dishes for fall and such, however more significantly it’s produced some relaxing, really high quality early mornings. As soon as we enter spring and summertime, my days of sit-down breakfasts without delay end. In some cases I like to spruce up a raw chia pudding or buckwheat porridge, however typically coffee/tea is simply great right now, and after that possibly I’ll have a shake or some fruit (or a pastry, cuz often you should) in the future. Something about the heat and umpteen million things to do outdoors pulling me far from those singular early minutes.

When I think about a conscious breakfast, I think about grains and gradually stirring them or soaking them prior to the entire procedure. Even my incredibly fast early morning shakes include some soaked oats or raw buckwheat most times.

I seem like many if not all of you recognize with Erin Alderson’s blog site, Naturally Ella, at this moment. Erin is a professional at making tasty, vegetarian, entire food dishes feel friendly, and her brand-new book The Homemade Flour Cookbook is most definitely an extension of that. A book concentrated on making your own flour from grains, nuts, seeds and beans, and after that integrating that flour into your food was a difficult idea to me initially I do not grind excessive of my own flour truly. Primarily chickpeas and oats if I’m gon na go there. However Erin makes some major arguments for much better taste and nutrient worth throughout. She likewise information various paths for crushing flour in your home consisting of a coffee mill method that’s within anybody’s reach.

My very first go was a sweet variation of her ground millet “polenta” for my re-established breakfast regimen and whoa! Seriously so great. I end up consuming mine mainly cold and still enjoyed it a lot. It’s type of wild to see a grain that you understand and like in a brand-new and tasty light. Her variation in the book is mouth-watering with chickpeas and a spicy tomato chutney.

I have actually constantly liked strawberries integrated in a baked great with cornmeal, and because millet has a little bit of a corn-vibe, I understood this mix would work. The vanilla warms it up a bit and I simply truly take pleasure in lavender with berries, so that got plucked from the yard right fast. Benefit: once I had the millet ground up (which wasn’t even a huge offer), this was prepared in about 15 minutes. I’m likewise thinking about attempting her quinoa-crusted cauliflower steaks, hazelnut pumpkin muffins, and the zucchini and corn empanadas with spelt dough truly quickly.

The Homemade Flour Cookbook by Erin Alderson // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

ground millet // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

Print the dish here!
Gently adjusted from The Homemade Flour Cookbook
serves: 2
notes: I do not grind the millet all the method into flour since I choose to have actually some split littles grain for texture.

lavender strawberries:
1 cup diced strawberries
1/2 tablespoon maple syrup (+ additional for serving if you like)
1-2 tsp lavender buds, squashed with your fingers

incredibly seeds (makes additional!):
2 tablespoon chia seeds
2 tablespoon flax seeds
2 tablespoon sunflower seeds, toasted (or not)
2 tablespoon pumpkin seeds, toasted (or not)

millet porridge:
1/2 tablespoon coconut oil
1/2 tsp ground cinnamon or ground cardamom
1 cup unsweetened almond milk
1 cup filtered water
loaded 1/2 cup of ground millet (in a coffee mill, food mill or mixer)
1/2 tsp sea salt (I utilized elegant pink salt)
seeds scraped from a 1/3 vanilla bean OR 1/2 tsp extract/paste

Location the diced strawberries in a small-medium bowl and stir them up with the maple syrup and lavender buds. Reserve.

In a little bowl, mix together all of the seeds for the incredibly seed mix and reserved.

Heat the coconut oil in a medium pan over medium heat. Include the ground cinnamon and stir it up till aromatic, about 30 seconds. You ought to have a cinnamon oil of sorts. Include the almond milk and water and stir. Bring the mix to a light boil, include the ground millet in addition to the salt and whisk. Continue to blend the mix as it cooks. Once it’s thickened as much as the consistency of polenta, pull it off the heat. Enable the millet porridge to sit for a minute, include the vanilla, and blend it once again gently and serve with lavender strawberries, incredibly seeds and additional milk or maple syrup if you like.

Program Conceal 38 remarks

  • Millie l include A Little

    This is so beautiful I absoloutely like the method you provided it! Reply

  • Kathryn

    I like the concept of taking a couple of minutes of stillness at the start of the day and funneling that focus into a scrumptious bowl of goodness. Love your handle Erin’s dish and the lovely method you have actually brought it to life. Reply

  • Anne @AVeganAdventure

    This looks wonderful! I have actually simply begun having fun with making my own flours, so I’ll need to attempt this, and Erin’s cookbook too. I do not see the vanilla bean in the component list though. Is it contributed to the porridge or the strawberries? Either would be wonderful I think. Thanks! Reply

    • Laura Wright

      Anne! Thanks for seeing that. I’ll repair it up:-RRB- Reply

  • Anoushé

    Such lovely photos! I require to attempt this! Reply

  • Katie|Healthy Seasonal Recipes

    I am so motivated by your serene viewpoint. I like that you see making breakfast as a possibility for mindfulness. So typically I am so hectic multitasking through the breakfast hour I forget if I even had breakfast. It is simply the unclean frying pan on the range that verifies that I had it. Love this concept. I have actually just recently begun entering millet. It is a brand-new preferred grain here. Reply

  • Sheila

    You take lovely pictures:-RRB- Reply

  • Leah

    There is something truly relaxing about simply reducing into the day and it is tough to get inspired to put a great deal of effort into breakfast and after that cleaning all of it up. However this is encouraging me to do a little bit more breakfast cooking. Looks tasty! Stunning pictures! Reply

  • Abby @ The Frosted Vegan

    So so quite and beautiful! I like that you catch the light and appeal of the everyday. Your words on simply being are well heard, I required to check out that today! Reply

  • Lindsey

    I completely feel you on the being present/still idea! I am feeling that more than ever nowadays, specifically when you seem like it’s all moving too quickly. i desire you all the very best moving into this brand-new, lovely season and can’t wait to see what you’re establishing for the fall! hugs + deep breaths! xo Reply

  • Ashley

    Your pictures are a masterpiece. There’s a lot life in them and they mirror your words completely. And this sentence … “Weekly there are more things to do with brand-new obstacles, and in this season of life it seems like that concept has actually taken off times a thousand.” Your words are the ideas I have however can’t take into words.:-RRB— I’m type of in love with millet porridge and Erin’s book is such a winner! Lovely! Reply

  • Amy @ Parsley In My Teeth

    There is something about lavender that is really relaxing and serene. Such a stroke of luster to include it to this tasty breakfast! Reply

  • lynsey// lynseylovesfood

    reading your posts are so relaxing and stimulating all in one swoop!! Mindfulness + the requirement to go to the cooking area instantly all covered into one!! xo Reply

  • Grace

    I read your post all wide-eyed without blinking. These photos, the light, the words and your styling all so sensational! Reply

  • cheri

    I like Erin’s blog site will need to purchase a copy of her book. Love what you finished with the millet, lovely photos. Reply

  • Libby

    I seem like if I were to take a photo of porridge, it would simply look entirely unappetizing. However this is so beautiful and lovely (as are all of your photos).
    I have actually never ever utilized lavender or millet in my cooking area however your dishes constantly tend to pull me towards instructions that I have actually never ever taken in the past. I can’t wait to attempt it. It sounds genuinely tasty. Reply

  • Julia

    Laura, how do you grind the millet? Can I do it in an improvised method because I do not have a coffee mill? Reply

    • Laura Wright

      Hey Julia, you might definitely utilize a food mill or a mixer, if either of those choices is readily available to you.
      L Reply

  • Rose Citron

    Incredible concept! I like millet, I need to attempt this porridge:-RRB- Reply

  • hannah

    Laura, I constantly discover your words and dishes are sooo in tune with what I am thinking/feeling/craving at any given minute. How amusing! And charming.
    The length of time did the millet take to prepare?
    h xx Reply

    • Laura Wright

      Hey Hannah! I would state the millet took an excellent 10-12 mminutes to get to correct density, with relatively continuous whisking.
      L Reply

  • Lisa @ Easy Pairings

    Love this! I’m a huge fan of wholesome meals like this. My existing favorite is buckwheat, however your millet variation looks fantastic, too. The strawberries make it look so tasty. I likewise like the ‘incredibly seeds’ part! Reply

  • Jen from New Hippie Kitchen Area

    Wow! What a fantastic concept. I like polenta and this would be a fantastic alternative to utilizing corn. Can’t wait to attempt it. Reply

  • Shelly @ Vegetarian ‘Ventures

    Isn’t ‘The Homemade Cookbook’ so fantastic? It’s been rainy here and I have actually been delighting in snuggling up with some brand-new cookbooks too! This porridge you made is beautiful as constantly! Reply

  • Irene @ {a swoonful of sugar}

    This is such a beautiful post! Now I’m simply passing away to get my hands on some edible lavender! Lovely flavour combinations:-RRB- Reply

  • Ida Skivenes

    I simply made this (topped with apricots and blueberries rather of the lavender strawberries though), it’s really simple and entirely tasty. The only thing that puzzled me was where the vanilla bean is available in? It’s pointed out in the title and even more up the text however not in the active ingredients or the guidelines. Nevertheless, I simply included some vanilla into the porridge as it was cooking and it worked fine. Thanks for a fantastic brand-new dish for my breakfast collection!:-RRB- Reply

  • Alessandra

    You had me at lavender! Looks definitely fantastic as constantly! Reply

  • Sini|my blue & white cooking area

    This porridge is simply way too lovely. Definitely in love with this dish and these photos! Reply

  • Our Food Stories

    oh my … that looks SO tasty!! can you please send it over to berlin for breakfast;-RRB-
    laura & nora Reply

  • Susan

    too appealing not to attempt! Reply

  • Angela Brown

    Holy God … these photos are beautiful! The 3rd in this post is just lovely! Truly charming work! Reply

  • Tom

    Hey, this dish appearance fantastic, however I simply needed to know if I can utilize ground quinoa rather ground millet?!?! Have a good day …!!!!! Reply

    • Laura Wright

      Hey Tom, I have actually never ever attempted quinoa in this application, however I believe it deserves a shot. May have a little bit of a more powerful flavour profile than the millet and it’ll absolutely prepare much faster, which is a perk. Let me understand if it works!
      L Reply

  • Caitlin @ teaspoon

    I’m so fired up to attempt this! I simply learnt I dislike oats and eggs and many gluten, so breakfast is a bit tough to state the least. Millet is all great though! Can’t wait to attempt it out. That cookbook sounds lovely incredible too. Reply

  • Kate @ ¡ Hola! Jalapeño

    I have whatever to make this and now I can’t await breakfast! I’m constantly trying to find brand-new methods to consume millet, I have actually discovered a space temperature salad is my preferred, however have actually never ever attempted it ground. Thanks! Reply

  • clp

    the photos are lovely and dishes sound fantastic. on this porridge: just how much cinnamon or cardamom? it simply states “1/2 ″ … thank you Reply

    • Laura Wright

      Hey clp, spruced up the dish to clarify. It’s a 1/2 teasoon of either ground cardamom or cinnamon. Thanks for finding that!
      L Reply

  • Helen Lindenberg

    I discovered this dish just recently. I typically consume buckwheat groat however I never ever had the concept to grind millet. It’s Extraordinary delicious and tasty. I consumed this Porridge for supper with Fresh rasberries. Reply

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