God bless Millet. She doesn’t have the prettiest name. She’s an often overlooked grain.
But look at all these fabulous traits of little miss Millet. <—-If I read that article correctly, it says that the grain is loaded down with serotonin, and might actually calm your “moods.” Heaven knows I need calming. Sign me up!
While Millet is perfectly delicious cooked by the package directions, you can grind it into a gluten free flour. The result reminds me very much of cornmeal. The taste is a little more sharp, but the color and texture are there.
I started playing with a recipe for a cornbread cousin not too long ago and landed on this gem. I’ve used my Gran’s old divided cast iron skillet for a vessel, but you can take the muffin tin route if you’d rather.
This bread is just a touch sweet and super moist. The coconut flavor takes it over the edge. Serve as a side dish to complete a salad. Thank me later!
Coconut-Millet Skillet Bread
1 cup millet, processed to a fine flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons coconut oil, melted
1 cup coconut milk
1/4 cup ricotta cheese
2 tablespoons agave syrup
*Stir together the dry ingredients in one bowl, and the wet in another.
*Add the wet ingredients to the dry, stirring until just combined.
*Pour the batter into muffin tins or a divided cornbread skillet. Leave a little room at the top of each section to accommodate a small rise.
*Bake at 350 for 15 minutes, or until lightly brown.