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Ginger Toasted Millet with Blackberry Chia Sauce

Ginger Toasted Millet with Blackberry Chia Sauce

3/4 cup millet
½ cups unsweetened almond milk
2 teaspoons coconut oil
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cinnamon
dash of salt

In a saucepan, heat the coconut oil on medium heat. Add the millet and spices and stir to coat. Cook for 5 – 10 minutes until toasted and popping a bit. Add the almond milk and simmer for 15-20 minutes until liquid is absorbed and millet is tender. While cooking make the Blackberry Sauce

Blackberry Chia Sauce
2 cups blackberries (if you can’t find blackberries, blueberries or raspberries also work well!)
¼ cup chia seeds
zest and juice of 1 lemon

Simmer the blackberries in a saucepan over medium-low heat until juices start to release. Mash them on the side of the pan with a wooden spoon. Stir in chia seeds and lemon juice and remove from heat. Let sit for 5 minutes so that the chia seeds can absorb the blackberries.

If you need more liquid, add a tablespoon of water a little at a time.

Note that sauce can be made ahead of time and stored in the refrigerator

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