Friday, February 15, 2013

Millet Leek Cakes {Gluten Free, Kid Approved}



My head is spinning from the number of new recipes we have tried in the first month since starting our modified Traditional Foods diet for reversing tooth decay! It's been tough, I admit. There is something about that moment though, when you hit the jackpot with a recipe that just works. When the kids ask for seconds. It's a great feeling! I'm looking forward to more of those...

This Millet Leek Cakes are my adaptation from the very talented Susan at The Urban Baker. My non-food blogger version is a little more simple and omits the kale that we don't really care for in this instance, but pretty much with the same absolutely-delicious-I-want-one-more results. My favorite thing? They are very portable and work with any meal. Breakfast, lunch, dinner - it goes with everything! It can be a side, a stand-in for meat, part of a breakfast. Another bonus? It's just so kid friendly! They love holding their own millet cake and nibbling on it, it isn't too crumbly and easy to hold. 

After I cooked the millet and used 3 cups in the recipe, there were some left overs. The next morning I added a cup of organic apple sauce and cinnamon, set it to simmer, and the kids devoured it for a quick breakfast!

This recipe serves 4-5 people, about 12 to 18 cakes

Ingredients:

3 cups cooked millet
4 large eggs
2 tbsp millet flour 
2 tbsp sorghum flour
2 tbsp tapioca flour
1/2 large sweet onion
3/4 cup leeks, or onions (sliced thin)
1/4 cup sliced scallions
1 cup grated grass fed cheddar (or other cheese)
3 tbsp ghee
sea salt and black pepper to taste
(ingredients contain affiliate links to where we usually buy them, your purchase supports Eco-Babyz at no extra cost to you)


Directions: 

1. To cook the millet, add 2 cups water and 1 cup millet to sauce pan. Add pinch of seal salt, bring to simmer and cover for 15 to 20 minutes until water is absorbed. Remove cover, fluff with fork, set aside. (this yields slightly more than you'll need for the recipe). 
2. Beat eggs, add cooked millet, flours, sea salt, pepper, leeks, scallions, cheese, mix well. 
3. Cover with plastic wrap and let stand in fridge for 30 minutes. 
4. In a skillet (I'm in love with the Porto Eco non-stick), melt ghee or coconut oil and pan fry about 3-4 tablespoons of the mixture for each cake. Cook until golden brown, about 5 minutes each side. 
5. Serve topped with some plain yogurt or sour cream, from pastured cows of course ;)

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)

6 comments:

  1. did you buy the flour from a heath store or where ilike the idea of quick mean

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    Replies
    1. You could just as successfully make it with regular unbleached flour if you don't have issues with gluten. But I just added info to the post on where I buy it :) Thanks for asking!

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  2. looks very yummy!

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  3. This looks so yummy, I'll make these for the kids this week for dinner!

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  4. I've never cooked with millett - I'm going to have ot look into it and try this recipe - it looks yummy - I love crunchy things.

    ReplyDelete
  5. I'll have to try this! My baby and I are much happier gluten free

    ReplyDelete

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