Millet is not just a key ingredient in bird seed and animal feed. While it is used for these purposes, millet has been an important food source for a large part of the world’s human population dating back to prehistoric times!
It’s a primary ingredient in flatbreads, beer and other fermented beverages, and porridges. Though technically a seed, millet functions like a whole grain, and you can cook with it like you would other whole grains such as rice or quinoa.
The name ‘millet’ refers to several different varieties of a cereal grass, the most common in North America being the proso variety, while ‘pearl millet’ is the most common variety cultivated worldwide. India and parts of Africa are where millet is thought to have evolved.
Millet falls on the sweeter end of the whole grain scale; some people liken the flavor to corn. It also readily takes on the flavor characteristics of the ingredients in a sauce or a dressing. The small, butter-yellow grains cook up light and fluffy, similar to couscous. When ground to a flour, millet’s soft, starchy consistency makes it ideal for gluten-free baking. On its own, millet can taste somewhat bitter, which is why it’s best blended with other mild flours; doing so allows millet’s other flavor notes (buttery, nutty, grassy) to shine.
Millet is available pearled or hulled: opt for hulled, which is the true whole-grain variety (hulled still retains plentiful fiber, as only the outermost layer is removed). Out of the hull, millet seeds look like tiny yellow beads with dark dots on the side where the plant’s stem was attached.
Millet is one of the ways in which you can add the perfect gentle crunch to baked goods such as this millet tea cake.
| Servings |
|
- 2 1/3 cups quick cooking oatmeal
- 1 cup flour
- 1/2 cup dark brown sugar, packed
- 1/2 cup sugar
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup oil
- 1 large egg
- 1 tsp pure vanilla
- 1 cup millet
- 100 gm dates, pitted & chopped
- 1/3 cup boiling water
- 1/3 cup lemon curd for drizzling
Ingredients
|
Rate this recipe!
|
- Preheat oven to 375 F. Line a 9 x 9-inch baking pan with parchment paper making sure to have overlap on the sides for easy removal from the pan.
- Whisk oats, flour, sugars, baking soda & salt together. Add buttermilk, oil, egg, vanilla, millet & dates. Whisk to blend. Stir in 1/3 cup boiling water & let stand for 5 minutes. Scrape into baking pan & level out with a fork.
- Bake cake 25-30 minutes or until tester inserted into center comes out clean. Cool 10 minutes on a wire rack. During the cooling stage drizzle cake with lemon curd if you wish. Slice & serve warm or at room temperature.