Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Millet Cakes
This is such a fun, delicious way to enjoy whole grains. Make a bit of batter to bind the cooked grains and cook them in a skillet where they puff up into light and tender biscuits. Tastier and healthier than pancakes or cornbread, less messy and laborious than latkes, you can also make cakes with other tender grains, like quinoa, amaranth, buckwheat, and teff.  With no oils, or dairy to clog arteries, and no sweet syrups to raise blood sugar and pad waistlines, I prefer to serve these tasty cakes with roasted or grilled stone fruit, apple sauce, and thick soy yogurt. They disappear quickly!  
Fiber-rich, nutrient-dense, and low-fat Millet Cakes are a great source of protein, minerals, and B vitamins. They’re also climate-resilient, drought-resistant, and have a lower carbon footprint than major cereals like wheat, corn, and rice.
Prep 20 minutes
Cook 15 minutes
Makes 20 to 25 2-inch cakes
 
3 ¼ cups cooked millet from 1 cup whole hulled millet
1 tablespoon ground dehydrated soup vegetables (optional)
1 cup millet flour
1 tablespoon sodium- and aluminum-free baking powder
¼ teaspoon dehydrated garlic
¼ teaspoon dehydrated onion
1 tablespoon nutritional yeast
¼ teaspoon herbs de Province or Bell’s Seasoning or dried thyme
2 grinds black pepper
2 teaspoons shiro miso paste
1 cup unsweetened soymilk
 
Rinse the millet.  Fill a medium saucepan with water. Season with ground dehydrated soup vegetables, if using, and add the hulled millet, stirring it well. 
Bring the pan to a boil and lower to a simmer. Cool for about 15 minutes, and test for doneness. Do not overcook.  Drain them well and set aside.
In a high-speed blender, combine the millet flour, baking powder, dehydrated garlic and onion, nutritional yeast, dried herbs and pepper.  Pulse to combine.
Add the soymilk and miso paste. Blend to create a very smooth batter.
Scrap the batter into a mixing bowl, and fold in 3 cups of the cooked millet, adding a bit more of the grains to create a dense mix that is not at all runny.
Heat a large non-stick skillet over medium-low heat. When it is well heated, use a 1/8 measuring cup to transfer 4 or 5 mounds of the batter onto the pan. Cover and cook for a minute. When the cakes lose their sheen, use a silicone spatula to flip them over.  The tops of the cakes should have a gorgeous golden color. 
Cover the pan and cook for about a minute or until the underside of the cakes have turned golden as well. Their color will be more mottled. 
Transfer to a warmed platter and keep them warm in a low oven until serving. Repeat until all the batter is used.
Millet Cakes are delicious when served with slices of roasted or grilled fruits like plums, apricots, and peaches.  In the winter when stone fruit is less available, enjoy them, latke-style, with apple sauce and thick soy yogurt.