Millet Parfait (gluten free, vegan, sugar free)
Most people think of millet as bird seed, and to be honest eating it whole kind of feels that way. I've been meaning to try something different with the grain and this is what I made up. The millet was cooked in water and almond milk and then roughly blended to break up the seeds. (It would be easier to blend before cooking but I didn't think of that.) Afterwards, I layered the millet puree/porridge with maple syrup and fresh berries. Topped off with some coconut cream and ta da! A healthy dessert that could also be your breakfast!
Be sure to mix in the coconut and maple syrup! I have been loving coconut milk/cream (from the can) lately. Keep it in the fridge so it's easy eat straight with a spoon! Just make don't eat it all at once.
I actually really loved eating this, but I would totally understand if it's not everyone's cup of tea. You could make it more palatable/approachable by using regular cow's milk or cream, and add more sugar, but then it's not so healthy anymore.
Millet Parfait (not a recipe, just a rough guide)
Cook millet in equal parts water and almond milk (or all milk, or any kind of milk) until cooked through and soft/a little mushy. This takes about 20 minutes. Using a blender or food processor, grind up millet into a porridge. Add more liquid to your preferences. Drizzle sweetener of choice (honey, maple syrup) and add berries. Finish off with a dollop of coconut cream. Enjoy!