Gluten free, wheat free, egg free, can be nut and dairy free
1 cup millet
2 1/2 cups water
1/2 – 1 tsp salt (whatever your preference)
1) Wash the millet to remove any grit from the seeds. Fill your jug up and bring it to the boil.
2) Put the millet into a medium sized pot. Once the jug has boiled, add 2 1/2 cups of water and salt to the millet in the pot.
3) Bring millet to the boil, then simmer for 20 minutes, stirring occasionally, until the millet has absorbed
the water and resembles porridge moreso than tapioca.
4) Add whatever you would usually add to your porridge. My favorite is honey, almonds and dried cranberries with a little trim milk.
This is a very nutritious hot breakfast. It can be made ahead of time, then heated in the microwave.