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Millet Tortillas by Ada

Many ask me what else can we eat for breakfast besides porridge? By and large, porridge, of any kind, would be my first choice and my recommendation to 90% of my patients.


But what can we eat when we're bored? In the past I recommended healthy pancakes and now, Ada, a dear friend, has prepared sprouted millet tortillas that are snatched even before you finish making them (as breakfast or lunch/dinner). She chose millet because she knows how much I praise its qualities as a super grain, which is gluten-free, easy to digest, helps with weak digestive system (diarrhea and soft stools) and also helps lower cholesterol, sugar and challenging weight loss.


What's in it?

A cup of sprouted millet

1/4 teaspoon of salt

1/2 teaspoon dried garlic powder

Half a cup of oat milk

A tablespoon of coconut oil

1/2 cup tapioca or buckwheat or hummus flour


How to make?

  1. Millet sprouting (not mandatory but easy and highly recommended) - soak the millet for at least two hours, wash and leave for a day

  2. Mix all the ingredients in a blender until you get a soft and delicate batter

  3. Heat a pan and spread the batter on the pan with a ladle

  4. After 2 minutes (approximately), turn the tortilla to the other side for another 1-2 minutes

  5. Serve the tortilla with spreads or vegetables or cut fruits - as you prefer


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