Breakfast Millet with Roasted Star of Anise Plum Compote
Even in the summertime, it is sometimes pleasant to enjoy a warm breakfast dish. The dark purple of the aromatic spiced plum compote adds so much life to this light millet cereal. Millet comes as a small round grain but I mill it into a semi-fine powder in a coffee grinder to give it that smooth and creamy texture reminiscent of Cream of Wheat. I cook the millet with coconut milk to add extra creaminess. P.S. Millet is a gluten-free grain high in amino acids, phosphorous, and magnesium. Plums are a good source of calcium, magnesium, vitamin C, A, and K. The compote will last up to a week in the fridge and tastes great with coconut yogurt and granola.
For the plum compote
Gather
6-8 small firm purple plums, halved and pitted
3 cardamom pods, cracked open
1 cinnamon stick
3 whole star of anise
2 tablespoons coconut sugar
1 tablespoon monk fruit sweetener
Pinch salt
3 teaspoons avocado or olive oil
1/4 teaspoon rose water
Make
Preheat oven to 400 F. Cut the halved plums into half-moon slices, on the vertical. Place the plum slices into a medium baking dish of choice. Then top the plums with the cardamom pods, cinnamon stick, star of anise, coconut sugar, monk fruit, and salt. Give the ingredients a quick stir and then drizzle the contents with the oil. Place the dish into the oven on the middle rack and roast for 20 minutes. Remove from the oven and allow to cool for 3-4 minutes. Sprinkle the rose water onto the plums. Stir once then if you like, remove the cardamom pods, star of anise, and cinnamon stick.
For the millet cereal
Gather
1/2 cup / 87 grams millet, milled to a semi-fine powder in a clean coffee grinder, high-speed blender, or grain mill if you have one
1 cup/ 236.588 ml water
1 cup/ 240 ml coconut milk
1 teaspoon vanilla
1 pinch salt
Make
Place the millet into a small saucepan over medium heat.
Allow the millet to toast while stirring constantly for about 2 minutes. You will see some of it turn a little brown. Reduce the flame to low heat, stir in the water and the coconut milk and allow the millet to cook for about 15 minutes. Stir periodically to make sure the bottom does not burn. When it reaches the desired consistency, remove from the heat and stir in the vanilla extract and the salt. Ladle into bowls and garnish with chopped nuts, seeds, or other toppings you might enjoy.
Recipe by Anna Oster of Amalgam Kitchen
