Delicious hot or cold this breakfast casserole is the perfect comfort food.
Author: Kerry Wennersten
2cupscooked milletsoaked overnight
4eggspreferably free range or organic
1/2cupmelted coconut oil
2cupsmilkdairy, rice, almond
1tspgrated fresh gingeroptional
To cook millet, drain soaking water and place millet in saucepan with a pinch of salt and 4 cups of filtered water.
Bring to the boil and then turn down to simmer with lid on.
Simmer for approx 25 minutes or until all water has been abosrbed.
Preheat oven to 180 ° C
Combine millet with spices and baking powder.
Whisk eggs with melted coconut oil and butter.
Add in the rice syrup milk and beat well.
Pour wet ingredients into dry and stir to combine.
Pour mixture into a 35 cm x 25 cm (9 in x 13 in) greased casserole.
Bake for 30-40 minutes.
Serve warm or cold with fruit, yogurt or milk.
If you want to use oats then soak 6 cups of rolled oats overnight before putting into the recipe. You won't need to cook the oats beforehand if you soak them.NB: For sugar free meal plan phase 1 (first 4 weeks), and anti candida omit rice syrup and replace with a couple of drops of stevia.
Coconut Oil Post - Gingerbread Millet Breakfast Casserole https://coconutoilpost.com/gluten-free-recipes/gingerbread-millet-breakfast-casserole/