Maple Millet Cakes Recipes

MAPLE MILLET CAKES

Who knew left over sweet potato and millet could come together to make a wonderful breakfast cake when topped with maple syrup and toasted pecans. Found this on All About Fasting for health and healing when looking for a way to used up some of the odds and ends in the refrigerator. **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.

Provided by Debbwl

Categories Breakfast

Time 10m

Yield 4 cakes, 2 serving(s)

Number Of Ingredients 8

Maple Millet Cakes image

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.

Nutrition Facts : Calories 533.8, Fat 14.3, SaturatedFat 1.7, Cholesterol 1, Sodium 45, Carbohydrate 88.5, Fiber 11.8, Sugar 3.7, Protein 13.6

Ingredients

1 cup leftover cooked millet
1 cup sweet potato
1 -2 tablespoon yogurt (Optional as was called for in original recipe but I did not use)
sea salt
whole wheat flour (for dredging)
coconut oil (for frying) or vegetable oil (for frying)
1/4-1/2 cup pecans, toasted
pure maple syrup

OVEN-BAKED MILLET

Deborah Madison, in her wonderful new cookbook, "Vegetable Literacy," put a new spin on millet that may have changed my millet-cooking life forever. She suggests cooking the grain as you would a polenta, which it kind of resembles when it's cooked, with most of the grains breaking down to a mush while others remain crunchy. I'd always been a bit flummoxed by this uneven cooking and the texture of the broken-down millet (it's a bit chalky). But serving it like a polenta makes perfect sense. You can serve it soft, right after it's cooked, or let it set up and then slice it and crisp the slices or use them in gratins, as I do with cornmeal polenta. I was so taken with this idea that I decided to cook the millet in the oven, the way I do for my easy cornmeal polenta, after first toasting it in the pan. It worked beautifully.

Provided by Martha Rose Shulman

Categories side dish

Time 1h10m

Yield 4 to 6 servings.

Number Of Ingredients 6

Oven-Baked Millet image

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.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 466 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

4 cups water (or stock)
1 cup millet
1 teaspoon salt
1 tablespoon butter (more to taste)
1/3 cup freshly grated Parmesan
Freshly ground pepper

More about "maple millet cakes recipes"

SAVORY MILLET CAKES - EATINGWELL

Web Jun 3, 2016 In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into …
From eatingwell.com
4/5 (6)
Total Time 2 hrs
Servings 6
Calories 173 per serving

Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.

Maple Millet Cakes Recipes

MAPLE MILLET CAKES

OVEN-BAKED MILLET

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