Millet Breakfast Porridge

• ? cup Anthony’s Millet
• 1-? cup water, divided
• ? cup coconut milk
• 2 tablespoons Anthony’s Dried Mulberries
• 2 tablespoons Anthony’s Raisins
• Almond milk, for topping
• Sliced fruit of choice, for topping

1. In a small saucepan, combine the millet, 1 cup water, coconut milk, mulberries, and raisins; mix well.
2. Bring to a boil and reduce heat; simmer, stirring occasionally, until it reaches porridge consistency, about 25-30 minutes. Add more water if needed in ? cup increments as needed while cooking.
3. Transfer to a serving bowl and top with almond milk and fruit.

Prep time: 5 minutes
Cook time: 30 minutes
Yield: 1 serving

Millet Blender Bread

Ingredients:

• ?1-1/2 cups cooked Anthony's Hulled Millet*
• 4 eggs
• 1/4 cup olive oil
• 1/2 cup Anthony's Brown Rice Flour
• 3 tablespoons Anthony's Buckwheat Flour
• 2 tablespoons Anthony's Coconut Flour
• 1 tablespoon Anthony's Organic Cane Sugar
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

1. Preheat oven to 350° Fahrenheit and grease a standard-size loaf pan.
2. In a blender, combine the cooked millet, eggs, and oil. Blend until smooth.
3. Transfer to a mixing bowl.
4. Add the brown rice flour, buckwheat flour, coconut flour, and sugar; mix well.
5. Add apple cider vinegar, baking soda, and salt; mix well.
6. Transfer to prepared loaf pan.
7. Bake for 30-35 minutes

Prep time: 10 minutes
Cook time: 35 minutes
Yield: 1 loaf

*To cook Anthony's Hulled Millet: Combine 1 part millet and 2 parts water in a saucepan and bring to a simmer. Reduce heat, cover, and cook for 20-30 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with fork and use in recipes as desired.