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Millet Apple Raisin Cake
https://wholegrainscouncil.org/recipes/millet-apple-raisin-cake
Millet is a naturally sweet grain, and after cooking it sets up and is sliceable. My daughter Emily loved this healthful and easy cake as a child and still does 20 years later.
Prep time 5 min, Total time 1 hr 30min, Yield 6 servings TIM
INGREDIENTS
1 cup millet, rinsed
3 cups apple juice
1 cup raisins
pinch of sea salt
INSTRUCTIONS
1. Combine all ingredients in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed, and the millet is tender. Give it a stir and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check for tenderness again.
2. Pour the mixture into a standard loaf pan or pie plate and let it cool for about 1 hour until set. Slice and serve. Store any leftovers in the refrigerator.
Variations:
Use a combination of other fresh or dried fruits, such as pears, apple or apricots. Small fruits are fine as is, but you may want to chop larger fruits.
Try different fruit juices.
Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the cooked mix into the cooling pan.
https://www.bakepedia.com/baked-millet-apple-and-raisin-breakfast-cupcakes/
Baked Millet, Apple and Raisin Breakfast ‘Cupcakes’
Are these cupcakes? Well, they are in shape but beyond that they are truly an incredibly inventive, healthy and portable breakfast featuring whole grain cooked millet as well as fresh and dried fruit. This unusual and nourishing breakfast idea comes from Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla Saulsbury.
Makes: 12 cupcakes
Ingredients
1 1⁄2 cups unsweetened apple juice 375 mL
2 large tart-sweet apples (such as Gala, 2 Braeburn or Golden Delicious), peeled and shredded
1 cup millet 250 mL *
3⁄4 cup raisins or other chopped dried fruit 175 mL
1⁄4 tsp fine sea salt 1 mL
2 tbsp warmed virgin coconut oil 30 mL (or equal amount of olive oil or melted unsalted butter)
1⁄2 cup chopped toasted nuts or seeds 125 mL (optional)
Instructions
Grease 12 cup muffin pan.
In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.
Meanwhile, preheat oven to 350°F (180°C).
Divide millet mixture equally among prepared muffin cups.
Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.
Note
* An equal amount of amaranth or quinoa, rinsed, can be used in place of the millet.
Storage Tip
Store the cooled “cupcakes” in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
https://wholegrainscouncil.org/recipes/millet-apple-raisin-cake
Millet is a naturally sweet grain, and after cooking it sets up and is sliceable. My daughter Emily loved this healthful and easy cake as a child and still does 20 years later.
Prep time 5 min, Total time 1 hr 30min, Yield 6 servings TIM
INGREDIENTS
1 cup millet, rinsed
3 cups apple juice
1 cup raisins
pinch of sea salt
INSTRUCTIONS
1. Combine all ingredients in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed, and the millet is tender. Give it a stir and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check for tenderness again.
2. Pour the mixture into a standard loaf pan or pie plate and let it cool for about 1 hour until set. Slice and serve. Store any leftovers in the refrigerator.
Variations:
Use a combination of other fresh or dried fruits, such as pears, apple or apricots. Small fruits are fine as is, but you may want to chop larger fruits.
Try different fruit juices.
Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the cooked mix into the cooling pan.
https://www.bakepedia.com/baked-millet-apple-and-raisin-breakfast-cupcakes/
Baked Millet, Apple and Raisin Breakfast ‘Cupcakes’
Are these cupcakes? Well, they are in shape but beyond that they are truly an incredibly inventive, healthy and portable breakfast featuring whole grain cooked millet as well as fresh and dried fruit. This unusual and nourishing breakfast idea comes from Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla Saulsbury.
Makes: 12 cupcakes
Ingredients
1 1⁄2 cups unsweetened apple juice 375 mL
2 large tart-sweet apples (such as Gala, 2 Braeburn or Golden Delicious), peeled and shredded
1 cup millet 250 mL *
3⁄4 cup raisins or other chopped dried fruit 175 mL
1⁄4 tsp fine sea salt 1 mL
2 tbsp warmed virgin coconut oil 30 mL (or equal amount of olive oil or melted unsalted butter)
1⁄2 cup chopped toasted nuts or seeds 125 mL (optional)
Instructions
Grease 12 cup muffin pan.
In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.
Meanwhile, preheat oven to 350°F (180°C).
Divide millet mixture equally among prepared muffin cups.
Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.
Note
* An equal amount of amaranth or quinoa, rinsed, can be used in place of the millet.
Storage Tip
Store the cooled “cupcakes” in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
