On the days we sprout millet our whole sprouting facility fills with a sweet nutty aroma. Organic sprouted millet has a soft, delicate texture and a subtle, sweet flavour that is similar to corn. Sprouting millet aids in digestibility and increases it naturally sweet flavour. It also reduces its cook time to just 10 minutes!.
Consumed for over 7,000 years, millet is still a staple in many parts of the world. In Africa and India, it was traditionally sprouted and/or fermented, then cooked as a creamy breakfast porridge. Try cooking it with coconut, almond, or cow’s milk for a creamy, naturally sweet porridge, no extra sweeteners needed! It’s a perfect way to get in your servings of whole grains and add variety to your mornings.
Sprouted millet is also wonderful when rinsed and fluffed with a fork for a light, fluffy grain that’s great for salads, side dishes and fritters. Swap 1:1 for unsprouted millet, or use as a substitute for rice, quinoa or couscous. Because of its quick cook time, it’s a great, nutritious grain to reach for on-the-go. For the home miller, sprouted millet makes a delicious addition to gluten-free baking. You can find recipes with sprouted millet here.