135g organic butter (you can also use coconut oil). 50g of almond flakes (toast these in a pan over moderate heat until golden). 2 tblsp chia seeds (available from the supermarket in the health food isle). This is almost liked puffed wheat a cereal that as a young child I can remember always eating. I will often pick random ingredients that I may not have used in a while and creating something with them, this time it was puffed millet! I picked this up in a health food store to mix in with my muesli and have had half a bag sitting on my shelves for a while. I am always fossicking in my pantry and giving myself a Ready Steady Cook challenge. Bake the loaf covered with foil for 40 minutes then remove the foil and bake for a further 20 minutes until a skewer inserted in the centre comes out clean. Pour the batter into the tin and heavily top the loaf with the walnut granola.ĥ. For the walnut granola combine all the ingredients including the set aside millet into a bowl and mix to coat with the butter. 
Add the poached pear slices to the flour mix then pour in the egg milk and quark mix and gently fold through the ingredients until just combined.Ĥ. In a bowl whisk together the egg, sour cream, milk, quark and the vanilla and in a separate bowl combine in the flours with the baking powder, bicarb soda and cinnamon. Remove ¼ cup of the millet and set the rest aside to cool. Place the millet into a frypan and toast it over a moderate heat, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Once cooled, drain the pears from the apple juice, chilling the apple juice down and using it for a refreshing drink, and set the pears aside.ģ. Turn off the heat and cover the pears, leaving them to cool in the liquid. Combine the apple juice, ginger, cinnamon stick and the sliced pears in a pot making sure that the pears are covered and bring it to the boil. Line a loaf tin so that there is a 3cm high boarder above the top of the tin.Ģ.
1 ½ cups walnuts broken up in your handsġ. ½ cup organic panella sugar (or brown sugar or white sugar). 3 Packham pears peeled, cored and cut into eighths. This little number is terrific served warm or at room temperature, on its own or with a dob of yoghurt. Toasted millet and ginger poached pear bread with walnut and coconut granola Here are three of my favourite easy and delicious nourishing millet recipes for you to try. The raw seed millet is easily accessible in health food shops but make sure you buy the grain intended for human consumption, as the millet sold for pet food has the indigestible outer hull.Įaten in moderation, millet gets the thumbs up for benefits of supporting a healthy heart, repairing body tissue and lowering the risk of type 2 diabetes due to its magnesium and phosphorus content. Rediscovering nourishing millet recipes is exciting and I love to cook with it as a nutritious alternative alternative to other grains. It is also used in fermented drinks and foods and over the past few years the popularity of the grain has been growing, especially in gluten-free diets. 
Different countries around the world are using millet in such interesting ways – as puffed millet snack slices in Japan, as sweetened porridge in Russian and as roti in India or simply added to winter soups and stews. Millet is an ancient wholesome grain from the grass family growing on long soft textured stems.
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