Ginger Toasted Millet with Blackberry Chia Sauce

Blackberry's for their sweetness and toasted millet and chia seeds for the texture. A delicious breakfast every time.

 ¾ cup millet
 ½ cup unsweetened almond milk
 2 tsp coconut oil
 ¼ tsp nutmeg
 ¼ tsp ground ginger
 ¼ tsp cinnamon
 dash of salt
Blackberry Chia Sauce
 2 cups blackberriesif you can’t find blackberries, blueberries or raspberries also work well.
 ½ cup chia seed
 1 lemon - rind and juice
 1 tbsp low fat crème fraîcheoptional

What are we cooking today?
1

Ginger Toasted Millet with Blackberry Chia Sauce can be a breakfast or a dessert, it's that delicious!

Getting started
2

In a saucepan, heat the coconut oil on medium heat.

3

Add the millet and spices and stir to coat. Cook for 5 – 10 minutes until toasted and popping a bit.

4

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
5

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.

6

Stir in chia seeds and lemon juice and remove from heat.

7

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).

8

Gently combine and serve in individual bowls.

Annabelle's tips
9

For ease, the Blackberry Chia Sauce can be made ahead of time and stored in the refrigerator.

A dollop of crème fraîche is not necessary, just may look better if you're serving for guests.