Millet is one of the most easily digested grains, and one of the most non-allergenic. Long thought of as bird seed in North America, millet seems to be making a comeback in this gluten sensitive time. The internet has claims of the grain having high anti-oxidant activity and being one of the only alkalizing grains available. It is also a pre-biotic, like most fibres, and feeds the healthy bacteria in our gut allowing them to flourish.
All that aside, it is tasty and I am a promoter of diversifying the diet and including a variety of many different foods, including grains (thinking beyond rice, wheat and oats.)
This tasty recipe is easy to throw together before bed, and is ready for you when you wake up. It is a good amount for a 3.5-4 quart slow cooker, if yours is too big, double the recipe and freeze some or use it within a few days.
Apple Pie Millet
1/2 cup millet
1 1/2 cups water
1/2 cup applesauce or a pureed apple
1/4 cup apple juice
1 tsp vanilla
1 tsp cinnamon
1/4 cup raisins
1 apple, peeled and chopped
Lightly oil the slow cooker to prevent sticking. Then mix together all ingredients. Cook on low overnight (8 hours). In the morning top with milk of choice, pecans, pumpkin seeds, brown sugar, maple syrup...whatever you like.