Sweet or Savory Millet Biscuits

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I am a believer of a completely balanced diet. I don’t like low carb or grain free diets, vegetarian, paleo, low fat, low calorie, etc. I think you should eat a balanced diet and have all (healthy) foods in moderation. So we do eat a lot of whole grains, but they are unprocessed whole grains that are traditionally prepared by soaking or sprouting. I also  vary those grains and not focus on just wheat and rice like most of America. We eat rice, quinoa, barley, amaranth, etc.

Another grain we eat is millet, but Dave and I arent huge fans of it plain. It just has a very dry texture, no matter how much liquid is added while cooking. I made a big batch for dinner, as I do with all our grains to use in lunches the rest of the week, but neither of us really wanted to eat it. So I decided I would repurpose it. I completely winged it and made some delicious biscuits/fritters. Alyssa now says millet is her new favorite grain over amaranth. I made them savory the first time with thyme and cheese and the second time with a little honey. The honey ones ended up tasting like cornbread. So if you have a corn or wheat allergy, this would be a perfect cornbread substitute.

I made these twice just to get rid of the huge batch of millet I had made and now I’ll have to go buy more millet just to continue making them!

Sweet or Savory Millet biscuits

makes 12 biscuits

3 cups cooked millet (little less than 1 cup dry millet, soaked then cooked in water)

1/3 cup kefir or buttermilk

3 Tbs butter, softened

2 eggs

1/8 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

Sweet version: 2 Tbs honey

Savory version: 1/3 cup shredded cheese, 1/4 tsp thyme, couple shakes of pepper

Place millet, buttermilk, butter, egg, and salt into high powered blender or food processor. Process until uniform consistency and millet is completely pureed. If using honey, add that at the beginning too. Once pureed, add baking soda and baking powder and give it a quick whirl just enough to combine. If using thyme and cheese, stir that in after everything is pureed.

Put in refrigerator for at least 30 minutes or overnight. Spoon onto silpat baking sheet.

Bake at 400 F for 25-30 minutes.

 

Nutritional Information: honey. thyme and cheese in parenthesis

Calories: 106                          (108)

fat: 4.3 g                                    (5.3)

sodium: 193 mg                     (213 mg)

carbohydrates: 14 g               (11.6 g)

fiber: 1.3 g                                (1.3 g)

sugar: 3 g                                (0g)

protein: 3 g                              (3.6 g)

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