Maple Millet Cakes Recipes

MAPLE MILLET CAKES

Steps:

• Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
• Dredge patties in whole wheat flour.
• Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
• Top with toasted pecans and lots of maple syrup.
• Hope you enjoy!
• **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.

MILLET CAKES WITH BASIL PESTO

Steps:

• Cook the millet according to the package directions until cooked through and fluffy. Let cool.
• Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
• Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
• Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
• Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
• Serve the millet cakes with the basil pesto.
• Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.

OVEN-BAKED MILLET

Steps:

• Preheat the oven to 350 degrees. Heat a 10-inch cast-iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell toasty, sort of like popcorn. Add the water or stock and the salt.
• Transfer the pan to the preheated oven. Set the timer for 25 minutes and give the millet a stir. Bake for another 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan. Remove from the oven; if desired, stir in the Parmesan. Serve right away, topped with tomato sauce or a stew. Alternatively, allow to cool, either in the pan or spread in a small sheet pan, baking dish or cake pan; when it is solid, cut into squares, slices or rounds, which you can grill, fry or layer in a gratin.