Corn-Free Millet "Cornbread"
YIELD
PREP TIME
BAKE TIME
TOTAL TIME
Ingredients
1 cup Anthony’s Goods Organic Hulled Millet,ground into a flour 4 tbsp Anthony’s Goods Buttermilk powder 1 cup water ½ cup sweet potatoes 1 egg 1 ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt Coconut oil for the pan
Instructions
Grind the millet in a coffee grinder and place in a medium bowl with the baking powder, baking soda and salt. Whisk together. Preheat the oven to 450F. Grease a 10-inch oven-proof pan with coconut oil and place it in the oven to warm up for 5 minutes. Dissolve the buttermilk powder in 1 cup of water and add in a food processor. Add the ½ cup sweet potatoes and the egg. Blend until smooth. Combine the wet and dry mixtures and mix together. Using oven mitts, remove the pan from the oven (be careful and remember that it’s very HOT) and pour in the mixture. Bake for 15-20 minutes, until the top is golden and the edges slightly browned. Let cool for 10 minutes before cutting and serving.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read moreApple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read moreFig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more