Never in my life had I heard of millet until a couple of months ago. The word been thrown around now and again by the gluten haters, not the coeliacs, just people who hate gluten for the sake of hating it. I on the other hand do not hate gluten. But I do think wheat flour, considered a staple in our western diets, just becomes the same old same old and quite frankly, this societal obsession with traditional flour as we know it has given me a case of wheat fatigue and now this needs treating. The treatment requires venturing into the world of unknown grains and the flours that they are capable of transforming into miraculously baked goods (I’m not quite sure if that sentence made any sense, but I couldn’t pinpoint where it went wrong so I left it).
As an expat in China, I’m pretty clueless when it comes to reading Chinese so even with the help of translation apps, my failures to transform mandarin into English are somewhat a frequent event. Luckily, with the help of Chinese friends, I can buy whatever the hell I want, send them a photo of the label and they tell me what it is- it’s like Christmas, each text a surprise.
Well one of those text messages informed me that the contents locked within one of my unknown bags was in fact millet flour. Originating from the seeds of the flowering sorghum plant (whatever that is!), the millet is ground into a fine powder and used traditionally in countries such as India for brewing alcohol as well as making bread, but I’m a cake fiend so that’s the direction I’m heading.
To my knowledge, I’ve never eaten anything made from millet flour, nor have I made anything from it prior to my life as I currently know it, so here’s to braving it with the millet…blondies could work.
- 75ml coconut oil
- 150g peanut butter
- 150g brown sugar
- 150ml soya milk
- 75g chopped walnuts
- 1tsp vanilla extract
- 100g millet flour
- 1 teaspoon baking powder
- 100g dairy-free chocolate chips
- Preheat oven to 180C.
- Combine wet ingredients together and dry ingredients together before mixing both with each other.
- Pour the mixture into a baking tin and bake for 20 minutes.
- Allow to cool before serving.
Way better than I thought they’d taste!