We’ve had our fair share of rain and thunderstorms in these parts lately. It’s been good for setting the mood when developing some recipes for fall and such, but more importantly it’s made for some cozy, very high quality mornings. Once we get into spring and summer, my days of sit-down breakfasts promptly come to a close. Sometimes I like to fix up a raw chia pudding or buckwheat porridge, but generally coffee/tea is just fine right away, and then maybe I’ll have a smoothie or some fruit (or a pastry, cuz sometimes you must) later on. Something about the heat and umpteen million things to do outside pulling me away from those solitary early moments.
When I think of a mindful morning meal, I think of grains and slowly stirring them or soaking them prior to the whole process. Even my super quick morning smoothies feature some soaked oats or raw buckwheat most times.
I feel like most if not all of you are familiar with Erin Alderson’s blog, Naturally Ella, at this point. Erin is an expert at making delicious, vegetarian, whole food recipes feel approachable, and her new book The Homemade Flour Cookbook is most certainly an extension of that. A book focused on making your own flour from grains, nuts, seeds and legumes, and then incorporating that flour into your cuisine was a challenging thought to me at first–I don’t grind too much of my own flour really. Mostly chickpeas and oats if I’m gonna go there. But Erin makes some serious arguments for better taste and nutrient value throughout. She also details different routes for milling flour at home–including a coffee grinder technique that’s within anyone’s reach.
My first go was a sweet version of her ground millet “polenta” for my re-established breakfast routine and whoa! Seriously so good. I wound up eating mine mostly cold and still enjoyed it so much. It’s kind of wild to see a grain that you know and love in a new and delicious light. Her version in the book is savoury with chickpeas and a spicy tomato chutney.
I’ve always liked strawberries combined in a baked good with cornmeal, and since millet has a bit of a corn-vibe, I knew this combination would work. The vanilla warms it up a bit and I just really enjoy lavender with berries, so that got plucked from the backyard right quick. Bonus: once I had the millet ground up (which wasn’t even a big deal), this was ready in about 15 minutes. I’m also interested in trying her quinoa-crusted cauliflower steaks, hazelnut pumpkin muffins, and the zucchini and corn empanadas with spelt dough really soon.
Vanilla Bean Millet Porridge with Strawberries
Ingredients
Lavender Strawberries
- 1 cup diced strawberries
- ½ tablespoon maple syrup, plus extra for serving
- 1-2 teaspoons lavender buds, crushed between your fingers
Super Seeds
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons sunflower seeds, toasted
- 2 tablespoons pumpkin seeds, toasted
Millet Porridge
- ½ tablespoon coconut oil
- ½ teaspoon ground cinnamon or ground cardamom
- 1 cup unsweetened almond milk
- 1 cup filtered water
- heaped ½ cup of ground millet (I grind in a coffee grinder, food processor or blender)
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
Notes
- Lightly adapted from The Homemade Flour Cookboo
- I don’t grind the millet all the way into flour because I prefer to have some cracked bits of grain for texture.
Instructions
- Place the diced strawberries in a small-medium bowl and stir them up with the maple syrup and lavender buds. Set aside.
- In a small bowl, mix together all of the seeds for the super seed mixture and set aside.
- Heat the coconut oil in a medium saucepan over medium heat. Add the ground cinnamon and stir it up until fragrant, about 30 seconds. You should have a cinnamon oil of sorts. Add the almond milk and water and stir. Bring the mixture to a light boil, add the ground millet along with the salt and whisk. Continue to whisk the mixture as it cooks. Once it’s thickened up to the consistency of polenta, pull it off the heat. Allow the millet porridge to sit for a moment, add the vanilla, and whisk it again lightly and serve with lavender strawberries, super seeds and extra milk or maple syrup if you like.
I found this recipe recently. I often eat buckwheat groat but I never had the idea to grind millet. It’s Incredible tasty and delicious. I ate this Porridge for dinner with Fresh rasberries.
the pictures are beautiful and recipes sound amazing. on this porridge: how much cinnamon or cardamom? it just says “1/2″… thank you
Hey clp, fixed up the recipe to clarify. It’s a 1/2 teasoon of either ground cardamom or cinnamon. Thanks for spotting that!
-L
I have everything to make this and now I can’t wait for breakfast! I’m always looking for new ways to eat millet, I’ve found a room temp salad is my favorite, but have never tried it ground. Thanks!
I’m so excited to try this! I just found out I’m allergic to oats and eggs and most gluten, so breakfast is a bit difficult to say the least. Millet is all good though! Can’t wait to try it out. That cookbook sounds pretty awesome as well.
Hey , this recipe look amazing , but I just wanted to know if I can use ground quinoa instead ground millet ?!?! Have a nice day ….. !!!!!
Hey Tom, I’ve never tried quinoa in this application, but I think it’s worth a shot. Might have a bit of a stronger flavour profile than the millet–and it’ll definitely cook faster, which is a bonus. Let me know if it works!
-L
Holy God…these pictures are gorgeous! The third in this post is simply beautiful! Really lovely work!
too tempting not to try!
oh my…that looks SO delicious!! can you please send it over to berlin for breakfast ;)
xx
laura&nora
This porridge is just way too beautiful. Absolutely in love with this recipe and these pictures!
You had me at lavender! Looks absolutely amazing as always!
I just made this (topped with apricots and blueberries instead of the lavender strawberries though), it’s very easy and utterly delicious. The only thing that confused me was where the vanilla bean comes in? It’s mentioned in the title and further up the text but not in the ingredients or the instructions. However, I just threw in some vanilla into the porridge as it was cooking and it worked fine. Thanks for a great new recipe for my breakfast repertoire! :)
This is such a gorgeous post! Now I’m just dying to get my hands on some edible lavender! Beautiful flavour combos :)
Isn’t ‘The Homemade Cookbook’ so wonderful? It’s been rainy here and I’ve been enjoying cuddling up with some new cookbooks as well! This porridge you made is gorgeous as always!
Wow! What a great idea. I love polenta and this would be a great alternative to using corn. Can’t wait to try it.
Love this! I’m a big fan of wholesome dishes like this. My current favorite is buckwheat, but your millet version looks fabulous, too. The strawberries make it look so appetizing. I also love the ‘super seeds’ part!
Laura, I ALWAYS find your words and recipes are sooo in tune with what I am thinking/feeling/craving at any given moment. How funny! And lovely.
How long did the millet take to cook?
h xx
Hi Hannah! I would say the millet took a good 10-12 mminutes to get to proper thickness, with fairly constant whisking.
-L
Amazing idea! I love millet, I have to try this porridge :)
Laura, how do you grind the millet? Can I do it in an improvised way since I don’t have a coffee grinder?
Hi Julia, you could certainly use a food processor or a blender, if either of those options is available to you.
-L
I feel like if I were to take a photograph of porridge, it would just look utterly unappetizing. But this is so gorgeous and beautiful (as are all of your photographs).
I’ve never used lavender or millet in my kitchen but your recipes always tend to pull me towards directions that I’ve never taken before. I can’t wait to try it. It sounds truly delicious.
I love Erin’s blog will have to order a copy of her book. Love what you did with the millet, beautiful pictures.
I read your post all wide-eyed without blinking. These pictures, the light, the words and your styling – all so stunning!
reading your posts are so calming and energizing all in one swoop!! Mindfulness + the need to run to the kitchen immediately all wrapped into one!! xo
There is something about lavender that is very calming and peaceful. Such a stroke of brilliance to add it to this delicious breakfast!
Your photos are a work of art. There’s so much life in them and they mirror your words perfectly. And this sentence… “Every week there are more things to do with new challenges, and in this season of life it feels like that notion has exploded times a thousand.” Your words are the thoughts I have but can’t put into words. :) — I’m kind of in love with millet porridge and Erin’s book is such a winner! Beautiful!
I totally feel you on the being present/still tip! I am feeling that more than ever these days, especially when you feel like it’s all moving too fast. i wish you all the best moving into this new, beautiful season and can’t wait to see what you’re developing for the fall! hugs + deep breaths! xo
So so pretty and gorgeous! I love that you capture the light and beauty of the everyday. Your words on just being are well heard, I needed to read that today!
There is something really calming about just easing into the day and it is hard to get motivated to put a lot of effort into breakfast and then cleaning it all up. But this is motivating me to do a little more breakfast cooking. Looks delicious! Gorgeous photos!
You take beautiful photos :)
I am so inspired by your peaceful perspective. I love that you see making breakfast as a chance for mindfulness. So often I am so busy multitasking through the breakfast hour I forget if I even had breakfast. It is just the dirty skillet on the stove that confirms that I had it. Love this idea. I have recently started getting into millet. It is a new favorite grain here.
Such beautiful pictures! I need to try this!
This looks delightful! I’ve just started playing with making my own flours, so I’ll have to try this, and Erin’s cookbook as well. I don’t see the vanilla bean in the ingredient list though. Is it added to the porridge or the strawberries? Either would be fantastic I guess. Thanks!
Anne! Thanks for noticing that. I’ll fix it up :)
I love the idea of taking a few moments of stillness at the start of the day and channeling that focus into a delicious bowl of goodness. Love your take on Erin’s recipe and the beautiful way you’ve brought it to life.
This is so gorgeous – I absoloutely love the way you presented it!
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