Summer eatery by Miss Mullberry – part 2. ElblagJuly 24, 2017
Eat locally part 1 – GreeniliciousOctober 20, 2017
Check out my 3 Favorite Millet Recipes, a great alternative for those who can't eat gluten, or look for some healthy options!
illet flour is my recent obsession, when it comes to baking. I was experimenting with some other flours before, but they didn't give me such great results, and the bakings turned out too dry or tasteless.
Millet flour is made out of ground millet seeds, and can be found in healthy food sections in most super markets. Although, if you're having troubles finding it on the shelves, you can also make it yourself, by grounding the seeds in a coffee grinder or a powerful blender.
It has a very subtle, kinda nutty, flavor, lots of vitamins and minerals and adds a nice color to your baked goods.
Today I want to share with you my 3 favorite recipes. Hope you will enjoy them!
Lemon Zucchini Bread
In a mixing bowl combine dry ingredients: flour, baking soda, baking powder, salt and sugar; set aside.
In a separate bowl combine zucchini, coconut oil, egg, lemon juice and peel. Stir to combine.
Fold dry and wet ingredients, just until combined.
Pour batter into a greased bread pan.
Bake at 175°C for 50min. Until golden brown.
Cool in the pan for 15 min, then remove from then pan and cool completely.
Pumpkin Cinnamon Donuts
In a mixing bowl whisk together dry ingredients. In a separate bowl whisk together pumpkin puree, melted butter and milk. Fold gently into the dry mixture.
Spoon the mixture into a greased donut pan, and bake for 10-11 min. Allow to cool down a few minutes before removing from the pan.
Melt 2 tbsp butter. Set aside.
Mix sweetener and cinnamon on a flat plate.
Dip the donuts in the melted butter, then roll them in the cinnamon mixture.
Sift flour and baking powder into a bowl.
Add the rest of the ingredients and mix until combined.
Heat the pan. Pour the batter and fry pancakes around 2 min each side, until golden brown.