Millet Cranberry Bars

This was a winner. It has some similarities to rice crispy treats, yet healthier. It was a fun snack. It is a nice way to incorporate a new grain too. I also used Almond Butter in it. I hadn't bought it before. You can bring your own container into Good Earth. They will weigh the container, then you only pay for the Almond butter. I learn new tricks every day. I put cranberries in it, that I got from Good Earth as well. I really liked the consistency of the cranberries. They were softer than the ones you usually see, and not all the added sugar. They were yummy!
I found this cereal at Sunflower Market!

Ingredients:

1 C almond butter or creamy peanut butter
2/3 C honey
2 tsp vanilla
2 C oatmeal (I used old fashioned)
3 C puffed millet
1/2 dried cranberries or different dried fruit
1 tsp cinnamon (I used pumpkin spice)

Directions:

1. In a saucepan on the stove. Heat on med low heat butter and honey. Heat until a smooth consistency. Then stir in vanilla.

2. In a separate bowl mix the oatmeal and millet together with the cinnamon ,and cranberries. Pour the hot mixture on top. Mix until the cereal mixture is all covered.

3. Grease a 13x9 " pan. Pour the mixture in the pan. Flatten let harden a little. Cut into squares and wrap in plastic, and store in fridge. They are a nice snack for you to have when you are on the go. Enjoy!

9 Grain Bread

Doesn't that dough look great?

1 1/2 c. uncooked 7 grain cereal
2 c. hot water
1 c. wheat flour
2 T honey
2 T coconut oil or oil of your choice
1 tsp salt

1. Stir together and let sit till water cools, to lukewarm. Then stir in 2 T. Yeast. Let sit till it starts to sponge about 15 min.

2. Then add :

2 eggs
4 c. spelt flour
1 T gluten powder

3. Knead together with your machine, for no more than 4 min. (Spelt flour does not perform well when it is over-kneaded.) Let double in the bowl. I rubbed some oil on it. Cover with a towel.

4. Punch down and form into loaves. I made one 2 lb loaf and about 6 rolls. Let rise until double.

5. Bake at 350 degrees for about 15 to 25-30 minutes, depending on the size of your loaf and your oven. It smelled so good while it was baking. One of my children even mentioned that. The taste was wonderful. Enjoy!


*I used a 7 grain mix I have that has Rye, Barley, Millet, Quinoa, Amaranth, Buckwheat and Oat Groats that I ground into flakes. You can find a variety of grain cereals already flaked.

Brown Rice Mixture

This is something that I make regularly. I make a large amount and put the leftovers in the fridge for other meals. It stays good for a week. The cool thing is it is a great way to add grains to other meals. If its all cooked and in fridge, it's ready to go, so you are more likely to use it. I make it in my Cusinart pressure cooker. It was a splurge, but I have used it a lot. I love it. You can make it in your rice cooker or make it the way you would make Brown rice.

The recipe I follow is :

2 C. Brown Rice

1 C. Barley or 1/2c. Barley & 1/2 C. quinoa or 1/2 C. millet

6 C. Water

add spices of your choice. I like Marjoram, Basil, or Cilantro (for Mexican)

I usually keep the ratio of Brown rice 2 to 1 of other grains. Then you cook it the way you would normally cook rice. (In my machine I set it for 17 min. at high pressure. It takes a few minutes for the pressure to build. Then the timer runs the 17 min. I usually let the pressure go down on its own. Maybe 10 to 15 min. I sometimes leave it longer. It stays warm till ready to serve.)

The key is make sure it is soft. :) Here is some suggestions of what to do with it.

1. Eat it the way it is, add salt and pepper and other spices of your choice. Great side dish.

2. I put some in my husband's lunch today with some homemade salsa and cooked beans.

3. You can add a cup to pizza dough. The texture is not noticeable with all of the toppings on it.

4. Add it to soup.

5. Add it to Mexican dishes.

6. Add it to casseroles.

7. Add it to your favorite salads.

8. Add to cooked vegetables.

9. Use your imagination!

The key is that the grain completely cooked. I have increased the mixed grains at times, making them a higher ratio to the brown rice, but I would start out with the 2 to 1 and see how you like it.

This technique also works with other grains. Cook them ahead of time, and then you will be more likely to add them to your favorite recipes.

All About Millet

Health Benefits:

• contains chemicals that lower cholesterol and reduce cancer risk
• has the most complete protein and more iron than any other true cereal grain
  
• high in fiber
• gentle on the digestive system
• high in phosphorus
  
• gluten-free!
  

What Millet is great for:

I often make a pilaf containing brown rice, millet, and barley. I also use it as a mixture in my breads. I have also heard that it tastes good mixed with mashed potatoes, to make them more nutritious. You can substitute it for white rice in any of your favorite recipes.

Since millet contains no gluten, it is not as good for raised bread by itself, although it will work in flatbread or when combined with wheat or xanthan gum. But because it has no gluten, it is a grain that even people with celiac disease can eat.

When used as a cereal, millet is gentle enough that it can be used as a baby food. It is considered one of the least allergenic and most digestible of grains.

Note: Be careful digesting 3 or more servings of millet a day if you have hypothyroidism, as it can slow the intake of iodine to your body.

Click here for my recipes using Millet