Maybe I’m weird, but I’ve always liked the taste of millet. Loved it, actually, since early childhood when my mom used to make millet porridge.
Since going gluten free, I occasionally miss sort of salty cookies to nibble on with cheese and tea and finally I decided to translate my love of millet into milletcakes. Simple, salty, wholly unindulgent, but holding the same appeal as the classic oatcake.
At least to me. I always seem to have these around. 🙂
Be warned though, these are definitely meant for millet lovers. They do have that distinct taste. 😉
200 grams (1 1/3 cups) of wholemeal millet flour
100 grams (2/3 cups) of brown rice flour
2 ts of baking powder
1 ts of guar gum
1 ts of salt
2 tbs of sugar
3 tbs of olive oil
1/3 cup of water
1. Set the oven to preheat at 200 C.
2. Beat the eggs until slightly frothy. Add the sugar.
3. Mix the flours, guar gum, baking powder and salt.
4. Add the dry ingredients to the eggs, mix. Then mix in the olive oil and water. You get a pretty heavy dough.
5. Use a scoop to place portions of the dough evenly spread out on a baking sheet lined oven plate. (Alternatively, use the biscotti technique which I’ve also done with these.)
6. Bake for around 20 minutes, turn off the oven and leave them in for another 10 minutes. Let cool.
7. Serve with your favourite cheese or just nibble with a tea of light soup.