1 tsp. dairy-free vegan butter such as Earth Balance
1 Tbsp. carob powder
2 Tbsp. cinnamon
2 Tbsp. coconut flakes
2 Tbsp. ground flax seeds
¼ tsp. almond extract
¼ tsp. sea salt
Preheat oven to 375 degrees F.
Cook millet according to package directions.
Meanwhile, in a large bowl, combine almonds with maple syrup, butter and carob powder; toss to coat almonds completely. Spread mixture on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes or until toasted. Remove from oven; set aside.
Remove cooked millet from heat; transfer to four serving bowls. Top with almond milk, toasted almonds, coconut flakes, flax seeds, almond extract and sea salt.
Recipe by Eat Clean | Love Life Again at https://thehealthyapple.com/creamy-morning-millet-porridge-gluten-free-dairy-free-vegan/