“CORNBREAD” recipe using Millet
Prior to corn being introduced to Europe from America by Christopher Columbus and many other Spanish explorers, millet was used in Europe for centuries from the Roman times to modern times to make bread and a similar “corncake” that we know today. Millet has a similar taste to corn so we offer a recipe for a millet “corncake” for those avoiding the lectin proteins in corn.
INGREDIENTS
- DRY INGREDIENTS:
- 1 1/2 cup ground millet
- 1 cup ground walnuts
- 1/4 cup tapioca flour or sorghum flour
- 1/4 cup cassava flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- WET INGREDIENTS:
- 1 cup coconut cream or heavy whipping cream
- 2, 3 tablespoons fresh lemon juice
- 1 pastured egg or egg alternative
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or 1/8 teaspoon monkfruit
- 1 teaspoon vanilla
- zest of one organic lemon
INSTRUCTIONS
1
Mix the coconut cream with the lemon juice and set it aside for 10-15 minutes to slightly curdle. If using heavy whipping cream, mix cream, sweetener, salt and baking powder together in a separate bowl
2
Preheat the oven at 350F (180C).
3
Prepare one baking dish. A glass Pyrex of approx. 17x28cm or 7x11in, with low walls (it helps with release) or any bread baking pan with parchment paper. or olive oil to help the bread release is fine.
4
Grind the millet in a food processor (Ninja or Magic Bullet with the grinding blade or mill grinder), until resembles corn flour (not too coarse, not too fine). For centuries millet was ground into a millet meal/flour (low mesh#). In modern times the millet flour is far too fine mesh (high mesh#) to make a cornbread like texture. This is why you need to grind your own millet or buy it as a millet meal/flour.
5
Grind the walnuts in the same processor. It doesn’t matter if there are some bigger pieces left, they will add to the texture.
6
Combine all the dry ingredients in a big bowl.
7
Combine all the wet ingredients in a smaller bowl, mixing with a hand blender just until they all get combined. No need to over mix.
8
Add the wet ingredients to the dry, combine well with a spatula, and if you feel like the batter is too dry, add a little bit of water.
9
Transfer the batter to the baking dish, level with the spatula and bake for about 30 minutes, until golden brown on top and a toothpick come out clean.
NOTES
Store in an air tight container in a cool place. It can also be frozen.