Millet is considered to be a super-food. Its many health benefits include protection against cardiovascular diseases, childhood asthma, breast cancer and Type 2 diabetes. It can be cooked in many ways, creamy like mashed potatoes or be cooked fluffy like rice. It is available all year round and a very sustainable crop. Here are few recipes using millets for you:Sorghum...
Millet is considered to be a super-food. Its many health benefits include protection against cardiovascular diseases, childhood asthma, breast cancer and Type 2 diabetes. It can be cooked in many ways, creamy like mashed potatoes or be cooked fluffy like rice. It is available all year round and a very sustainable crop. Here are few recipes using millets for you:
Sorghum Rosemary French Bread
Recipe makes 2 french loaves.
– A french bread pan
– Spectrum shortening (palm oil shortening or coconut oil)
– Millet grits
– 1 1/2 cup sorghum flour
– 1/2 cup millet flour
– 1 cup tapioca flour (arrowroot starch can be used for a delicate blend)
– 1 tbsp. xanthan gum
– 1 1/2 tsp. salt
– 2 tsp. egg replacer powder
– 2 tbsp. sugar
– 1 1/2 cup lukewarm water
– 2 tbsp. rapid-rise yeast
– 2 tbsp. olive oil
– 3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 tbsp. warm water)
– 1 tsp. Cider vinegar
– Grass-fed organic butter
– Crushed rosemary
– Kosher salt (flaked)
Preheat oven to 375F. Grease two sides of the french bread pan with shortening or coconut oil and sprinkle it with millet grits. You don’t have to line the french bread with aluminum foil, the dough is thick enough not to leak.
Combine dry ingredients (through 1st egg replacer) in a medium mixing bowl. Put sugar and lukewarm water in a small bowl and add yeast. Once the yeast starts to puff up, add it to the medium mixing bowl. Blend in olive oil, egg replacer “Eggs” and vinegar and mix on medium for 3 minutes.
Carefully scoop out your dough and make 2 bread shaped ovals in your french bread pan. Baste with butter and make a few slanted decorative slices on the top. Sprinkle with crushed rosemary and flaked kosher salt.
Let rise for 20-30 minutes or until about doubled in size.
Then, bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.
Millet Tortilla Recipe
– 2 cups millet flour
– 2 cups water
You can add shallots, chilli, parsely and herbs for a seasoned flatbread.
Bring water to boil in a saucepan and add the millet flour, but do not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. If you are making the seasoned flat bread, add the seasonings now. Form into small balls and place in a bowl. Cover.
Take a quart size freezer safe ziploc bag and cut out the sides. Put the dough ball in the ziploc bag and simply roll it out with a rolling pin. Peel out the tortilla and place it in a clean plate before cooking them.
You can cook them by heating a cast iron skillet to medium and toasting your flatbread on both sides until its texture changes.
Gluten Free Banana Bread
Recipe serves 8
– 3 extra ripe Bananas (mashed)
– ¼ cup Butter (melted)
– ¼ cup Maple Syrup
– 2 teaspoons Vanilla Extract
– 2 Eggs
– ¼ cup Coconut Flour
– 1 cup Millet Flour
– 2 teaspoons Baking Powder
– 1 teaspoon Cinnamon
Preheat the oven to 350 (F) and grease up a loaf pan. In a large bowl mix all the wet ingredients. Take a separate bowl and mix all the dry ingredients. Integrate both of them together and mix until smooth without lumps.
Pour the batter into the loaf pan and bake for about 45 minutes or until inserted with a tooth pick comes away clean.
Strawberry Millet Cheesecake
Ingredients for the bottom:
– 100 grams amaretti cookies
– 30 grams butter, melted
Crumble the cookies finely and add the melted butter to mix. Put this mixture to the bottom of a springform pan (diameter of 20 cm) with a parchment paper.
Ingredients for the cheesecake:
– 1/2 cup of millet
– 1 cup boiling water
– A pinch of salt
– 250 ml of 20% coconut cream
– 1/2 cup of plain yogurt
– 1/2 cup caster sugar
– 1/2 teaspoon almond extract or 1 teaspoon vanilla paste
– 1.5 tablespoons powdered gelatin or 5 blades of gelatin
– 1/4 cup water
– 8 fresh large strawberries
Add 1/2 cup of millet to 1 cup of boiling water with a pinch of salt and bring it to boil. Once bubbles start forming, simmer and cook over low heat for 15 minutes until soft and cooked. Blend to obtain a smooth paste.
Pour the gelatin in quarter cup of cold water for 10 minutes. You can try using the microwave to dissolve the gelatin for a few minutes until warm and not boiling.
Now add the smooth millet paste, coconut cream, yogurt, caster sugar, almond extract and mix them together. Then add the dissolved gelatin slowly in the mixture to mix.
Pour the mixture into the prepared springform pan gently as the underside is quite loose. Refrigerate this until it starts to harden in the center. Insert whole/cut strawberries around the edges. Cool in refrigerator for several hours before serving.
Note: Cover the pan with a plastic cling wrap to protect it from getting ice burnt.
Serve with warm strawberry sauce.