As I mentioned in my last post, another healthy cost savings is buying Millet from the Bulk Food section in your grocery store. Last night I was rummaging through my cupboards and came across a large bag of Millet, frozen spinach and a few other goodies. I decided to try making a Spinach Cake and it turned out to be wonderful! When you cook Millet it more than doubles in size so I ended up having a good amount of unused, cooked Millet so of course I kept myself up for a good part of the night thinking about what I could do with the leftover. After a pretty decent nights sleep I came up with a Breakfast Millet Cake - also a winner!
Millet is best know for being added to bird seed but it has more recently found it's way back into many healthy dishes. If you have not tried this chewy whole grain I urge you to give this a try. Millet is a great protein source as well as being full of Magnesium and Phosphorus. It is easily digestible and a great option for those at risk of Type 2 Diabetes.
We ate the Spinach Cakes with a Sundried Tomato Tapanade and wonderful bean soup that I made the night before. They would also be a great accompaniment to a fresh poached egg for a Sunday morning brunch! They can be made a day ahead and reheat nicely in the oven on a baking sheet.
The Breakfast Millet Cakes only needed a light drizzle of Maple syrup. When ever possible buy Grade B pure Maple syrup - it tastes the same but has a higher mineral content so why not! It can be pricey but I usually find it at Trader Joes and they have it priced quite reasonably.
