If you suffer from gluten intolerance, millet pie is excellent idea for breakfast. Even better, that it can easily become food to go. Just pack a few slices in a paper bag, and you have breakfast for out.
Millet is gluten-free grain that we can use in many recipes. It is well combined with lot of ingredients. Caloric value of 100 g shelled millet is 327 kcal. Contains 8.7 g of water, 10 g of proteins with important amino acids, 2.9 g fat, 72.9 carbohydrates, and 8.5 g fiber.
From minerals contain 8 mg calcium, 285 mg phosphorus, 3 mg iron, 5 mg sodium, 195 mg potassium, 170 mg magnesium, sulfur, fluorine and iodine. Contains vitamins: almost all vitamins group B, vitamin E, vitamin A and silicic acid. To prepare food the most recommended is whole-grain millet flour.
Recipe for Millet Pie
Ingredients that you need:
- 10 oz. (300 g) millet
- 2 cups (500 ml) of water
- 1 large leek
- 12 oz. (350 g) cleaned chard leaves
- olive oil
- sea salt
- 3-4 tablespoons sesame
Wash the chard well, clean from the stalks and briefly blanch in boiling, salted water. Then quickly pour cold water, drain well and cut the larger.
Cut leek into small pieces and stew on a little olive oil.
Clean the millet of impurities, and then grind in an electric mill, to obtain a powder (flour).
In a mixing bowl put millet, chard, leeks, water, salt and a little olive oil. Then stir up fine. Mass will not be completely thick, but also not liquid.
Grease the casserole with olive oil and put in the oven at 220°C (430°F) for the oil to warm up. After 5-10 minutes pour the mixture into the casserole, flatten, sprinkle with sesame seeds. Return it to bake for about an hour (or until gets fine yellow color).
Remove baked pie from the oven, and serve when cool. Enjoy!
Instead leeks, you can use spring onions, and instead of chard you can spinach. Optionally you can add a handful of finely chopped prunes.
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