Millet is a gluten-free grain and one of the least allergenic grains available. It is a small, round, yellow grain and can be found in most health food stores. If you’re not used to eating millet for breakfast (or eating millet at any time of day), try this hearty and flavorful recipe. You can use any fruit- peaches are one of our favorites in the summertime.  This morning I wanted to use a very ripe banana that would have otherwise gone uneaten and the rest of our organic strawberries (just in time to replenish at our Sunday farmer’s market).

• ¾ cup millet, rinsed and drained
• 1 ripe banana, chopped
• 6 organic strawberries, chopped
• 2 cups hemp milk
• ½ teaspoon sea salt
• 1 tsp cinnamon

Combine millet, banana, strawberries, hemp milk and salt in a saucepan; bring to boil. Cover and simmer on low for about 25-minutes (or until all liquid absorbed).  Add cinnamon and stir. Sophie and I enjoyed it just as is, while Kirk added some additional hemp milk, walnuts, and raisins to his bowl.

Enjoy!