Millet is a small, yellow, gluten free grain. It is the only grain that is alkaline forming as the others are acid forming. It is also gluten free. I love it for it's digestibility. It is a great baby food because it is so easy on the stomach.

Millet is very inexpensive. You can find it in the bulk bins of most health food stores for about $0.99 a pound. You can buy it at for $0.50 a pound.

Most of it is grown in India. Other countries such as China and Nigeria produce several million tons annually.

The nutrition is very good. It contains zinc, magnesium, b vitamins, potassium, folic acid, iron, and calcium.

Millet Recipes

I like to soak millet in water for a couple of hours before cooking. I cook it at a 4 to 1 ratio, with 4 cups of water and 1 cup of grain.

I like to eat it with rice milk and agave. I also like to eat it with thai dishes and chicken.

My favorite thing to do with millet is grind it into flour and bake with it. The flour is best when it is soaked overnight. It can be soaked with any milk and a little bit of lemon or vinegar. This works awesome for pancakes. This flour unsoaked is a little grainy, but soaked it is soft and fluffy.

If you are going to use this flour in cookies, you probably will not be able to soak it. It still tastes great though.

Millet Carrot Muffins

These are delicious healthy little muffins that my kids loved.

2 cups pureed carrots

1 cup ground millet flour

1 cup whole grain flour

3/4 cup organic sugar

1/2 cup maple syrup

3/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon cinnamon

3 eggs

1 cup butter

Preheat oven to 350 degrees.

Mix together dry ingredients.

Add wet ingredients one at a time and blend together.

Line muffin pan with paper liners. Scoop in batter about 2/3 full.

I topped these with blueberrries.

Bake for 18-22 minutes.


Almond Millet Bars

These are a yummy no bake health bar or cookie.

1 TBS butter

1/4 cup almond Butter

1/4 cup agave, honey or maple syrup

1/2 cup ground millet

1/2 cup millet

Melt butter and almond butter in a saucepan on low heat.

Stir in agave. Stir in ground millet and millet.

Take off heat and cool. Form into little balls and refrigerate.

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