I have discovered yet a another grain that I love.
According to this website, some interesting facts about millet:
- One of the oldest foods known to humans.
- Used for porridge in Eastern Europe and in Africa as baby food or uji, a breakfast porridge.
- Mainly used as cattle and bird feed in Western Countries…y’all know I love my horse feed for breakfast. 🙂
- Gluten-free and considered to be one of the least allergenic and most digestible grains available.
- Nearly 15% protein, high in fiber as well as B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
- And according to HEAB, it’s yummy…especially when eaten out of the almond butter jar.
That was the last of my homemade almond butter from Smoothie Girl Deb. Deb, we loved it…thank you for adding chunks. 🙂
I then made a batch of millet bread using a recipe sent to me from reader Jen. After soaking 2/3 cup millet overnight, I drained, rinsed, and spread the grains on a parchment lined baking sheet to dry a bit while I went to yoga. When I got home, I ground the millet into a flour using my Vita-Mix (you can use any blender or a food processor). I then added 1/2 cup water (recipe calls for 3/4, but I got nervous. It looked so watery), 1/2 tsp Celtic sea salt, and 1/2 packet of stevia. I poured the batter into a coconut oiled round cake pan, gave it a good stir, and baked it for 23 minutes in a 350 degree oven. So simple – easiest bread ever. Thanks Jen!
Breakfast of champions: 1 whole egg + 2 whites scrambled with stir-fried veggies. Served with millet bread and Nuttzo Nut Butter. Very good and very filling.
What about you? Ever tried millet?