Serves:  party (20 or more)
Average: 4 (2 votes)
Recipe by: Dominique Rizzo
I am always fossicking in my pantry and giving myself a Ready Steady Cook challenge. I will often pick random ingredients that I may not have used in a while and creating something with them, this time it was puffed millet! I picked this up in a health food store to mix in with my muesli and have had half a bag sitting on my shelves for a while. This is almost liked puffed wheat a cereal that as a young child I can remember always eating. Millet is a wonderful ancient seed, often thought of as a bird seed but has been a source of food for centuries. Eaten as a flour in flatbreads, such as Indian roti and Ethiopian and Eritrean, it is also used in fermented drinks and foods and over the past few years the popularity of the grain has been growing, especially in gluten-free diets. It's very nutritious providingfibre, iron, B vitamins, manganese, phosphorus, and magnesium - and it is highly alkaline, making it easily digestible and soothing to the stomach. The raw seed millet is easily accessible in health food shops but make sure you buy the grain intended for human consumption, as the millet sold for pet food has the indigestible outer hull. To finish my little introduction on this versatile grain, this is a very easy and delicious recipe and a healthy snack suitable for just about anyone.

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Puffed Millet chia and honey squares
Puffed Millet chia and honey squares
Puffed Millet chia and honey squares
  1. Place the dried ingredients into a bowl together and stir. In a small saucepan combine the honey, butter, sugar and vanilla and bring to the boil, simmer for 3 minutes then pour this into the puffed millet, almonds and coconut
  2. Line a 20cm x 30cm tine and with slightly wet hands press the mixture into the tin until evenly distributed
  3. Melt the chocolate and drizzle over the top. You can set this in the fridge but it will also set out of the fridge
  4. Store in the fridge or in an airtight container
Tips & Hints:
  • Makes 20 squares
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