Thursday, 4 March 2010

millet grain pancakes: iron and alkalinity

i created another challenge for myself: millet. it's been in my cupboard since the disastrous porridge incident, and i've not had the courage to try using it for anything else (unlike the amaranth, which now has its own labelled jar in the cupboard! - love it)

so, i did some research online, and found this recipe from Spirit of Change, for millet pancakes. which i then - of course - modified to create these:


the mix i made created 4 differently sized pancakes, perfect for breakfast for 2 people with a heap of cinnamon apple sauce on top:

1/2 cup millet grains
1/4 cup water (+ more for soaking)
1/2 tbsp rapeseed oil
1/2 tbsp maple syrup
1tsp vanilla extract
sprinkle salt
1/4 tsp baking powder

 - soak the millet overnight, or for about 6 hours, in pure filtered water
 - strain and rinse the millet and put into a blender with the rest of the ingredients
 - pulse until totally purified and smooth, shake your blender to help it along, or leave for several minutes
 - heat up a pan to a medium high heat, add a little oil
 - pour in some mix, when bubbles start to rise to the surface flip it over and what a short while until golden
 - serve with honey, jam, dark choc sauce, fruit, or anything you think would work well - the saltiness of the flavour would be complimented by something quite sweet i think - you could also add a banana into the blender instead of the water when you make the mix, if you want some tasty banana millet pancakes!

when we finished eating them the overall verdict was that it had more bite that any other pancake i've ever made, and that it had the faint taste of cornbread. we were both really sad to see that there was no mix left, and have vowed to make these within the next week ♥

WHY EAT MILLET?
 - the main reason i bought millet in the first place was after reading 'healthy at 100' by john robbins, the hunzans have eaten this food for centuries and are one of the healthiest people groups in the whole world.
 - it is gluten free and has a huge amount of iron and protein in it
 - it is an alkaline food, a prebiotic, provides serotonin, and is easily digestable
 - it's only downfall is that it has a high gi reading, so it's not something i can eat all the time.


and other scrummy food from today:

opening a massive tub of gherkins to make a potato salad


then eating the potato salad (potatoes, eggs, gherkins, mayonnaise, dill) with some quick-fried asparagus and some avocado salad.


eating some millet pancakes with a little carobio


mum and i got into a pretty heated discussion whilst we were walking the dogs this afternoon. last time i went shopping i bought more organic things than normal, and she wasn't sure why i had done this...so we talked about pesticides, growth hormones, antibiotics, lack of topsoil, erosion, etc, and she got the gist.

she's a clued up lady, and she loves to read, so thank goodness i got 'green for life' and 'in defense of food' in the post. i can't wait to read them, and you'll be sure to hear all about them in the next week or so!

in the meantime, keep your eyes open for a new banner for Not Just Apples and a little bit of a redesign...

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