Recipes Using Whole Grains

Using Millet Flour:

Millet flat Bread
Jamie Amin

2 cups Millet flour or the Millet ground up finely in coffee grinder. ½ cup
Whole-wheat flour.
¾ to 1-cup buttermilk to get the consistency of batter to pour like pancakes.
Mix the above and keep it for 2 hour. Water could be used instead of buttermilk.

Spices as desired;
½ Tsp cumin seed powder.
¼ tsp turmeric powder- optional.
2 tbs. Sesame seeds
¼ tsp or to taste red chili powder
black pepper to taste.
1 tsp salt/or to taste.
1 tsp baking soda.
½ cup finely chopped onions.
2 cloves garlic finely mashed.
Variation- green peas, carrots, spinach goes well with this recipe. Add more vegetables if desired,
3-4 tbs. Oil for pan frying- use non-stick skillet for better results.

As described above, let the batter stand for 2 hours, and add spices and vegetable. On medium heat warn the non stick skillet and make the cakes like pancakes, Takes about 3 min on both sides to till light golden on both sides to completely cook. Let cook on cooling rack. Oil use could be kept minimal. This is very nutritious recipe.

Serving suggestions: Serve with your favorite fruit chutney.
Yogurt –plain lightly spiced with salt and roasted cumin seed powder will also do well.

Millet Bread

1 cup millet flour
3/4 cup whole wheat or white flour
4 teaspoons baking powder
1 teaspoon salt
1 egg 3 tablespoons oil
1 cup milk
1/4 cup honey

Sift dry ingredients together in a large bowl. Add egg, oil, milk, and honey. Mix well. Pour into a greased 8 inch square pan. Bake in a 400 degree oven for 20 to 25 minutes.

Millet and Crumb Stuffing

1/2 cup butter
3/4 cup onion, chopped
2 cups celery, chopped
2 teaspoons salt
1 teaspon of each herb [season to taste] sage, thyme, poultry seasoning

Melt butter in heavy skillet, sauté onion and celery, add seasoning.

In large bowl mix:
3 cups cooked millet
6 cups bread crumbs
3 of 4 beaten eggs

Pour butter mixture over this mixture in large bowl and add 1 to 2 cups liquid chicken broth or vegetable broth. Makes about 2 1/2 quarts stuffing for chicken or turkey. Can be baked in greased casserole dish in 350 degree oven for 35 to 40 minutes.

Millet Recipes
Carolyn Luffitte

¾ cup millet
3 cups water
1 T. olive oil
Salt to taste
Bring to boil. Turn to low, simmer. Cook for 45 minutes with lid on. Serve with butter. (Optional: honey, raw sugar).

1 c. cornmeal
1- ½ c. flour
2 t. Baking powder
¼ t. baking soda
1-1/2 c. Kiefer or Buttermilk
1 lg. egg
1/3 c. olive oil
1 t. salt
¾ c. prepared millet (if cold, mash with fork).
Add all dry ingredients, mix well. Add egg, oil, kiefer and millet. Mix well. Add to hot skillet with canola or other oil. Bake at 450 degrees F. for 20-25 minutes.

4 c. flour (fresh ground spelt, rise, barley or other)
2 t. baking powder
1 t. salt
¼ t baking soda
¼ c. olive oil
¾ c. prepared millet or kiefer (amount not critical)
Enough milk to make medium soft dough. If dough gets too stiff, business will not be light. Turn on floured board. Roll over or flour three or four times. Do not knead. Flatten dough, cut with biscuit cutter. Turn each biscuit into oiled Pyrex dish. Bake at 450 degrees F. about 20 minutes, until brown.

Pancakes or Waffles
½ c. prepared millet (more or less)
3 c. fresh ground flour
1 t. baking powder
¾ t. salt
¼ t. baking soda
1 lg. egg
¼ c. olive oil
1 c. more or less keifer or buttermilk or milk to make spreading consistency
Cook on grill or waffle iron. If waffles, options are blueberries, pecans dropped on batter of each as you cook. Delicious.

Cooked millet can be added to any bakery recipe in the amounts of ½ cup, ¾ cup or 1 cup, depending on the size of the recipe. The results will be a more moist, slightly heavier product. It is especially good with home milled flours; wheat, spelt, barley, rice, etc.

Millet Pancakes with Hoisin Sauce Spread (Vegan)
James McDonald

1 1/2 cups millet flour
1/2 teaspoon vegetable stock
1 tablespoon curry powder
1 teaspoon black pepper
2 tablespoons of kosher gelatin (substitute for 2 eggs)
1 pinch of sea salt
1 to 2 tablespoons of extra virgin olive oil
1/2 to 1 cup of warm water or soy milk
2 tablespoons of hoisin sauce

Add all dry ingredients to a large bowl but add vegetable stock last, mix together then add olive oil, kosher gelatin and slowly add warm water or soy milk while stirring until the batter thickens or optional then let stand for 2 to 3 minutes while sitting add nonstick spray to nonstick pan on low heat then add pancake batter to pan and bring in between low to medium heat but let the millet cakes simmer for a while on both sides before browning on both sides because millet needs time to cook.

If vegan is not desired add any stock, eggs and milk to recipe.

Hoisin Sauce

add 2 tablespoons of sauce to low to medium pot with 3/4 cup of water and stir but don’t let the sauce thicken because hoisin sauce is already thick add more water if it starts to thicken and spread over pancakes. Makes 3 to four pancakes.

Millet and Chickpea salad
¾ c. whole millet
1-1/2 c vegetable stock or chicken stock
½ c. canned chickpeas, rinsed and rained
½ c. finely chopped red onion
½ c. finely chopped red bell pepper
¼ c. balsamic vinegar
¼ c. extra virgin olive oil
½ c. sliced black olives (optional)

Pour the millet and broth into a sauce pan. Cook over medium heat for 20 minutes or until grain is tender. Test like pasta.
Remove from heat and fluff with fork.
Move millet into large bowl. Add chick peas, onion, pepper and olives (if desired),
In a small bowl whisk vinegar and oil until well combined.
Pour dressing over salad. Stir to combine. Can be served right away; we enjoy it chilled overnight.

Tabouleh (wheat salad) Brenda Nissen

2 cups cracked wheat
Boiling water to cover

4 tomatoes
6 green onions
2 T. chopped dill
1 t. sale
¼ t. pepper
4 T. lemon juice
3 T. olive oil
2 T. chopped mint

Place wheat in a large bowl and cover with boiling water. Let stand 30 minutes until the water is absorbed. Seed and finely chop tomatoes and green onions. Once the wheat is ready, mix together all of the ingredients. Refrigerate and serve cold. Best if kept overnight.

Basic Cooked Millet
1 c millet
2-1/2 c water

Add the millet to the water in a sauce pan. Boil, cover, reduce heat to medium and cook for 15 minutes. Remove from heat, let stand 10 minutes.

Steamed Millet
3-1/2 c cold water
2 cups millet
1 t. salt

In a saucepan, stir together the salt, millet and water. Cover and bring to a boil, Reduce the heat, stir, cover and simmer gently. After 20 minutes, stir to fluff the millet and taste it. If it is dry and still crunchy, add about 1.4 cup of boiling water and continue to steam, covered, for about 10 minutes more.

Creamy Millet and Chives
4 c. cooked millet
2 T. butter
1-1/2 c. milk or buttermilk
1 to 2 T. snipped fresh chives
Salt and pepper to taste

In a large skillet, melt the butter. Stir in the millet and enough milk to soften the millet. Give it enough to produce a slightly creamy consistency. Stir in the chives, and season to taste with the salt and pepper. When the mixture is hot, cover the skillet, turn off the heat and let stand for two minutes. Serve immediately like mashed potatoes.
Variation: stir in some grated cheddar cheese to taste.

Slow Cooker Fruited Millet Cereal
1 cup millet
1 quart water
1 t. salt
1 medium apple, peeled and diced
1 c. raisins
½ cup coconut, sweetened or unsweetened

Place all ingredients in the slow cooker and stir. Cover, set cooker on low heat and cook for 8 or 9 hours. Great treat to wake up to!
Variation: Toast the millet lightly before adding to the slow cooker. Watch closely, it burns easily. (To toast: in a fry pan with a little butter, heat and stir continuously until toasted). If you do not have an apple, you may substitute 1 c apple sauce.


1/2 cup nuts, ground
1 cup amaranth flour
1/2 cup arrowroot
1 teaspoon baking soda
1/4 teaspoon salt 1 teaspoon cinnamon

1 or 2 tablespoons maple syrup or honey
1 1/4 cups water
2 tablespoons lemon juice OR 2 teaspoons cream of tarter
2 tablespoons oil*

Grind nuts in blender about 15 seconds. Combine with other dry ingredients in mixing bowl. Without washing it, combine liquids in blender; blend 10 seconds (or mix in small bowl) and stir into dry mixture. Cook pancakes on preheated, ungreased, non-stick griddle or frypan.** When bubbly and brown, turn.*** As batter thickens you may need to add another tablespoon or two of water to keep cakes thin (should be no more than 1/4 inch thick). Yields 24 four inch cakes.

*Whenever possible coordinate oil with nuts, i.e. almonds and almond oil, walnuts with walnut oil or peanuts with peanut oil. With other nuts use safflower or sunflower oil.

**This formula does not do well on stainless steel surfaces; pancakes get torn in turning and pan is difficult to clean. Non- stick works best.

***If you want to use pancakes as flatbread, remove to wire racks to cool. When cold, stack, wrap, and refrigerate. May toast in a toaster oven or place on wire racks on cookie sheets in moderate oven for a few minutes. Make mini sandwiches; try sliced chicken or turkey garnished with mayo, lettuce and tomato. Excellent with peanut butter, too. Umm! Who misses bread now?

Savory Crackers

1 recipe PIE CRUST dough
1/2 teaspoon baking soda
1/4 teaspoon vitamin C crystals

Optional Seasoning: 1/2 teaspoon caraway seeds, OR 1/2 teaspoon chili powder, OR 1/4 teaspoon onion powder + 1/8 teaspoon garlic powder.

Combine soda, Vitamin C and seasonings with other dry ingredients. Mix as directed. Scatter sesame seeds directly on cookie sheet. Roll half of dough at a time, rolling quite thin, 1/8 to 1/4 inch. Cut into 1 1/2″ squares or triangles, prick with fork and bake 15 minutes at 350°. Separate crackers and place on wire racks. Place wire rack on cookie sheet and return to oven to crisp another 5 to 7 minutes. Cool completely before storing in airtight container. Repeat with other half of dough. For a saltine-type cracker, sprinkle unbaked crackers VERY LIGHTLY with salt. Yields 3 or 4 dozen.

Lucile’s Whole Wheat Angel Food Cake

8 egg yolks
1 cup cold water
2 cups sugar
2 cups whole wheat flour
1/2 cup corn starch 1/2 teaspoon salt 1 1/2 teaspoon vanilla
8 egg whites
1 teaspoon cream of tartar

Beat Yolks till color is uniform. Add water and beat two minutes. Add sugar and blend. Combine flour, cornstarch and salt. Sift 3 to 4 times. Add to egg yolks and water mixture and then beat 3 to 4 minutes. Add vanilla. Beat egg whites with cream of tartar until stiff. Fold into egg yolks mixture making sure that they are evenly mixed. Bake in an angel food cake pan 1 hour and 15 minutes at 325°.

Pineapple Prune Cake

1 cup pitted prunes
8 oz. can crushed pineapple in its own juice
1 6-oz can frozen pineapple juice concentrate
1/2 cup raisins or currants(optional)
1 teaspoon cinnamon* 1/4 teaspoon cloves* 1/4 cup vegetable oil

1 tablespoon granular lecithin(if soy is permitted)
1 1/4 cup amaranth flour
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 cup nuts, coarsely broken
2 large eggs
1 teaspoon vanilla

Measure 1/2 cup of juice concentrate for cake; reserve remaining 1/4 cup for glaze. Chop prunes; mix with undrained pineapple and juice concentrate in a 2 or 3 quart saucepan. (or combine thse three in processor to chop fruit. Then pour into saucepan.) add raisins or currants and spices. Bring fruit to boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In separate bowl, combine dry ingredients and mix them thoroughly. Grease a 9″x9″ glass baking dish. When fruit mixture is luke warm, add eggs and vanilla and beat for 2 minutes with wooden spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350° for 35 to 40 minutes, until cake springs back when touched lightly in center. Make glaze when cake is removed from oven. *if you don’t tolerate these spices, substite spice of your choice.

Pineapple Glaze(optional)

1/4 cup frozen pineapple juice concentrate
2 tablespoons water
2 tablespoons honey

Combine ingredients in a small saucepan. Boil 7 or 8 minutes until syrupy. Prick hot cake several times with fork and dribble hot glaze over it, spreading to cover cake with thin glaze. Allow cake to cool in pan. Cut in squares to serve. Delicious warm…or any time.


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