Strawberry Rhubarb Millet Crisp (Gluten and Refined Sugar Free)

I enjoyed this crisp as it was a great way to enjoy a different grain.  Millet is a small gluten free grain that is an excellent source of magnesium.  Magnesium is important in lowering blood pressure, fighting off migraines and asthma.  Millet is also one of the few more alkaline grains, making it easier to digest. It was a great compliment to the strawberries and rhubarb but I imagine it would go well with other fruits as well.
Ingredients

• 3/4 cup dry millet
• 2 1/2-3 cups water
• 1/2 teaspoon sea salt divided
• 3 cups chopped strawberries
• 2 cups chopped rhubarb
• 3/4 cup maple syrup (for sauce)
• 2 teaspoons lemon juice
• 1 teaspoon gluten free vanilla
• 1 tablespoon ground chia seeds
• 1 cup shredded coconut
• 1/3 cup maple syrup (for the top layer)
• 1/3 cup softened coconut oil

Directions

1. In medium size pot add millet, water and 1/4 teaspoon sea salt.  Bring to a boil and then turn down and simmer until millet is fully cooked.  This will take about 15 minutes.  Stir to fluff it up.
2. Preheat oven to 350 F.
3. To make your sauce, add strawberries, rhubarb, maple syrup, lemon juice, vanilla and chia seeds to a pot.  On medium heat cook until rhubarb is tender and all ingredients are combined.
4. Pour sauce into a 9 inch round or 9 x 9 oven safe dish.
5. In a medium size bowl combine cooked millet, coconut, maple syrup, coconut oil and 1/4 teaspoon sea salt.
6. Scoop millet mixture on top of sauce.
7. Bake for 20-25 minutes until sauce is bubbling.
8. Enjoy!