Start a healthy New Year with these millet dishes

What kind of New Years person are you? Some of us are partygoers who want to enjoy the first day of the year to the fullest. On the other hand, some enjoy snuggling up in my softest pajamas with a partner, a good book, a cute animal, or ideally all three! While others are caught in the middle, choosing to host a small gathering of friends at home or reserve a table for two at their favorite restaurant. Regardless of what best defines your New Year’s plans, there’s one thing we can all agree on: starting the year with a quick meal.

We’ve compiled a list of healthy New Year’s foods to help guard against the bad vibes of 2023.

List of millet dishes for a healthy New Year:

1. No Bake Chocolate Millet Cake

Everyone likes to start their meal with something sweeter but more nutritious. Why not choose millet cake instead? Imagine enjoying millet and chocolates right now. This nutritious no-bake chocolate cake made with millet is packed with good-for-you ingredients. Vegan, gluten-free, and ideal for virtually any situation.

INGREDIENTS

for the crust

Filled with chocolate and millet

• 100 grams darling

• 350 ml almond milk

• 120 g of dates previously soaked in water for a minimum of 2 hours

• 50 grams coconut cream highly concentrated firm block coconut

• 100 grams dark chocolate

• 100 g ground toasted hazelnuts

• 1-2 tablespoons almond milk

• date syrup for extra sweetness, if needed

Chocolate cover

INSTRUCTIONS

for the crust

• Two small collapsible molds of 10 or 11 cm must have their bases lined with baking paper.

• Almonds and rolled oats need to be processed in a food processor until they turn into a powder. Dates that have been drained should be added. Process until mixture comes together. If necessary, add date syrup to adjust sweetness.

• To create the base, divide the mixture between two cake pans and press firmly. During the preparation of the filling, refrigerate.

Filled with chocolate-millet

• Millet must be rinsed and drained properly. 350 ml of almond milk should be added to it in a large skillet or medium pot. until boil. Cook for about 15 to 16 minutes while covered; be careful not to overcook.

• Get rid of the heat. Drain the remaining liquid well and allow it to cool.

• Melt the chocolate and coconut cream in a medium saucepan over low heat. Set aside.

• The dates should be drained and added to the blender. Mix the cooked millet after adding it to create a thick paste.

• Once you have a thick, smooth chocolate spread, continue processing while adding melted chocolate and hazelnut powder. Add some date syrup to the recipe to adjust the sweetness if needed.

• If the chocolate cream is too thick, add a couple tablespoons of almond milk.

• On the crusts, spread the chocolate cream. The optimal time to cool the cakes is overnight.

Chocolate cover

• Melt the chocolate in a medium saucepan over low heat. until smooth, stir. Give it some time to cool down.

• Mix the coconut cream, melted chocolate, and agave nectar for a short time until smooth.

• Sprinkle the cakes with the chocolate coating with a teaspoon. To allow the topping to harden, place the cakes in the refrigerator for 30 minutes.

2. Sourdough Millet Crackers

Your new favorite snack will be these gluten-free sourdough cookies! They are ideal alone or as a dip and are vegan and gluten-free. The ideal use for your leftover gluten-free sourdough!

INGREDIENTS

• any kind of millet

• psyllium husk: This provides our binding and acts like the gluten in these cookies.

• nutritional yeast

• salt and spices

• refined coconut oil

• Discard gluten-free sourdough

• Water

INSTRUCTIONS

• All the dry ingredients, including any spices or dried seeds, are mixed together.

• Add the water, coconut oil, and any leftover gluten-free sourdough to the mixture.

• Other more delicate ingredients can now be added, such as cheese, fresh herbs or flower petals. To mix, stir.

• After cutting the dough in half and wrapping each half in parchment paper, refrigerate.

• The dough must be rolled out, oiled, and then covered. Square them.

• Bake until deliciously crisp!

3. Baked Millet Buckwheat Waffle

Since it’s Sunday morning and you’re not in a rush, you have all the time you need to prepare a hearty meal. Pancakes and waffles often come to mind, don’t they? However, guilt often goes hand-in-hand with comfort foods, as they are often loaded with fat, sugar, and processed carbohydrates, even when made from plants.

You’re in luck because it doesn’t have to be that way! If you wanted to, you could turn waffles and pancakes into nutritious breakfast options that you could have every morning.

INGREDIENTS

• 4 oz (115 g) raw buckwheat semolinasoggy

• 115g (4oz) darlingsoggy

• 450 g (16 oz) non-dairy milk (oatmealrice, almond, soy)

• 1 ripe banana

• 2 tablespoons peanut butter

• pinch of Himalayan salt or sea salt

• ¼ teaspoon vanilla

• ½ teaspoon cinnamon

• 2 teaspoons baking powder

INSTRUCTIONS

• Soak millet and buckwheat overnight. Drain and wash.

• oven at 220 ^EITHERC (425F).

• Apply a light coating of grease with a finger or a basting brush to the waffle irons in the oven. Only a little is required, keep this in mind. The waffle irons should be placed on a baking sheet covered with parchment paper.

• Mix all the ingredients (except the baking powder) into a smooth mixture in a blender.

• Add the baking powder once the oven reaches the right temperature, then pour the batter into the various waffle irons.

• The waffles should be baked for 20 to 25 minutes, or until they look quite firm and golden.

• Remove from the oven and allow to cool slightly.

• Remove the waffles from the silicone form, turn them over and place them on the baking sheet. The waffles are baked for an additional 10 minutes until just beginning to brown.

Did you try any of these recipes and how did they turn out? Tell us in the comment section below.

First Posted On: Jan 01 2023 12:01 PM IST