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 into spring and summertime, my days of sit-down breakfasts immediately end. In some cases I like to spruce up a raw chia pudding or buckwheat porridge, however usually coffee/tea is simply great immediately, and after that perhaps I’ll have a shake or some fruit (or a pastry, cuz often you need to) 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 extremely fast early morning healthy smoothies include some soaked oats or raw buckwheat most times.

I seem like a lot of 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 vegetables, and after that including that flour into your food was a difficult idea to me initially– I do not grind excessive of my own flour actually. Primarily chickpeas and oats if I’m gon na go there. However Erin makes some severe arguments for much better taste and nutrient worth throughout. She likewise information various paths for grating flour in your home– consisting of a coffee mill strategy 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 considering that millet has a little a corn-vibe, I understood this mix would work. The vanilla warms it up a bit and I simply actually delight 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 all set 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 actually 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 broken 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

extremely 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 extremely 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 need 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, extremely seeds and additional milk or maple syrup if you like.

Program Conceal 38 remarks

  • Millie l include A Little

    This is so stunning– 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 transporting 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 also. I do not see the vanilla bean in the component list though. Is it contributed to the porridge or the strawberries? Either would be great I think. Thanks! Reply

    • Laura Wright

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

  • Anoushé

    Such lovely images! I require to attempt this! Reply

  • Katie|Healthy Seasonal Recipes

    I am so motivated by your tranquil point of view. I like that you see making breakfast as an opportunity for mindfulness. So frequently 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 validates 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 actually soothing about simply relieving into the day and it is difficult to get encouraged 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! Beautiful pictures! Reply

  • Abby @ The Frosted Vegan

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

  • Lindsey

    I absolutely 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 dream 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 an artwork. 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 difficulties, and in this season of life it seems like that idea has actually blown up 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! Stunning! Reply

  • Amy @ Parsley In My Teeth

    There is something about lavender that is really soothing and tranquil. Such a stroke of radiance to include it to this tasty breakfast! Reply

  • lynsey// lynseylovesfood

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

  • Grace

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

  • cheri

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

  • Libby

    I seem like if I were to take a picture of porridge, it would simply look entirely unappetizing. However this is so stunning 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 really tasty. Reply

  • Julia

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

    • Laura Wright

      Hi There Julia, you might definitely utilize a food mill or a mixer, if either of those alternatives is offered to you.
      – L Reply

  • Rose Citron

    Fantastic 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.
    For how long did the millet take to prepare?
    h xx Reply

    • Laura Wright

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

  • Lisa @ Basic Pairings

    Love this! I’m a huge fan of wholesome meals like this. My existing favorite is buckwheat, however your millet variation looks amazing, too. The strawberries make it look so tasty. I likewise like the ‘extremely 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 terrific? It’s been rainy here and I have actually been delighting in snuggling up with some brand-new cookbooks also! This porridge you made is stunning 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! Stunning 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 discussed 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 incredible as constantly! Reply

  • Sini|my blue & white cooking area

    This porridge is simply way too lovely. Definitely in love with this dish and these images! 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 images are stunning! The 3rd in this post is merely lovely! Actually charming work! Reply

  • Tom

    Hey, this dish appearance incredible, however I simply wished 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 a more powerful flavour profile than the millet– and it’ll certainly prepare much faster, which is a reward. Let me understand if it works!
      – L Reply

  • Caitlin @ teaspoon

    I’m so thrilled to attempt this! I simply learnt I dislike oats and eggs and a lot of gluten, so breakfast is a bit challenging to state the least. Millet is all great though! Can’t wait to attempt it out. That cookbook sounds beautiful remarkable also. Reply

  • Kate @ ¡ Hola! Jalapeño

    I have whatever to make this and now I can’t wait on 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 images are lovely and dishes sound incredible. 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 frequently consume buckwheat groat however I never ever had the concept to grind millet. It’s Amazing delicious and tasty. I consumed this Porridge for supper with Fresh rasberries. Reply

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