Millet Archives - Strength and Sunshine

African Spiced Carrot Millet (Gluten-Free, Vegan, Allergy-Free)

March 14, 2018 by Rebecca @ Strength and Sunshine 29 Comments

A quick & easy whole grain side dish that packs in the flavor! An African Spiced Carrot Millet recipe that’s gluten-free, vegan, and top 8 allergy-free. Fluffy millet with carrot puree, carrot greens, cilantro, and fragrant savory African spices!

A whole grain that I’ve always loved is millet. Soft and fluffy, with a slight nutty bite when you toast it in a dry pan before boiling. Its gluten-free heartiness is satisfying to say the least. As a blank slate, it’s perfect for really dressing up with flavor and serving as a perfect side dish. I remember being so excited about this recipe, in love with it, and then…never posted it here for y’all! We’re ending the madness right now!Read More

Rustic Gluten-Free Cornbread

November 9, 2016 by Rebecca @ Strength and Sunshine 95 Comments

Enjoy the old-fashioned classic once again! Rustic Gluten-Free Cornbread that’s vegan and top 8 allergy-free. Baked right in your grandma’s seasoned cast iron skillet, this cornbread recipe will bring back all the comfort and good feels!

What is more “fall-tastic” than some comforting old-fashion cornbread baked in a cast iron skillet? Nothing? That’s what I thought! Lucky you, I have the perfect gluten-free and allergy-free recipe to share today!Read More

Millet: The Gluten-Free Grain Not “Just For Birds”

July 28, 2015 by Rebecca @ Strength and Sunshine 58 Comments

Millet is a gluten-free whole grain that may just surprise you in it’s various uses and versatility. For one, it’s commonly used and associated with bird seed. Thus it’s often forgotten about and over shadowed by quinoa, buckwheat, oats, etc. But let me tell you, millet is a rising star and will soon be a staple grain in your gluten-free pantry!

Since millet is in the grass family, it’s a whole grain (unlike quinoa and buckwheat!). It’s very small and comes in a few different varieties and colors. Most commonly and widely grown as Peal Millet, but also Finger, Proso (common in the US), and Foxtail varieties. Colors range from white, yellow, grey, and red. It’s one of the ancient grains and has been cultivated as a staple for centuries, especially in hot, arid climates such as Africa and Asia. Yes, now-a-days it is commonly used as the main component of bird seed and other animal feed. But for human consumption, it is eaten just as any whole grain (very similar to couscous in texture, but gluten-free and is somewhat creamy and fluffy), made into a flour for flat breads and other baked goods, grits/porridge, alcoholic beverages, or my favorite, puffed!Read More

Recipe ReDux #19 Cantaloupe Pistachio Granola

May 20, 2015 by Rebecca @ Strength and Sunshine 156 Comments

Bring on the summer melon season with this cantaloupe pistachio granola. Sweet and crunchy from real fruit, nuts, and whole grains. This gluten-free, vegan, soy-free granola makes the perfect breakfast, snack, or sweet treat topping!

May’s Theme – DIY Kitchen Essentials: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

Okay, I might as well start calling the Recipe ReDux, the Granola ReDux! So many granola recipes, but they always fit the theme! This month I had to! Kitchen staple that I used to buy = granola. Kitchen staple that I now will only make myself = granola. I refuse to spend money on overly priced small bags of granola when I can make my own in a snap and have a hellova’ lot more fun doing so!Read More

Vanilla Latte Millet Protein Pancakes

July 23, 2014 by Rebecca @ Strength and Sunshine 50 Comments

I had such a great yoga practice yesterday. One of those practices that leaves your muscles shaking, your energy flowing, and your heart soaring. I even took Savasana! 90 minutes of pure bliss. Then you know what I saw…THIS…That’s right. A week long yoga retreat in Tulum, Mexico in January of 2015 hosted by David Procyshyn and Fiji McAlpine. Basically if I was able to actually attend this I die happy right then and there. Only in my yoga dreams…

On to pancakes!

With all these recipes I have been making, it only seems fair that I get the old ones posted first before I move on to the newer ones. I have a ton of breakfast recipes starting with these pancakes! Yes, pancakes and a granola recipe this week. Two of my favorite things. Since I’m pretty sure I won’t be crunching away on granola anytime soon after my wisdom teeth come out tomorrow, I plan on many pancakes and hot cereals for breakfast. I’m telling you, pancakes solve every one of life’s problems. Having you teeth ripped out from deep within your gums? Eat pancakes! Having a terrible rainy gloomy morning? Have pancakes! Want to just make yourself really happy? Have pancakes! Simple as that!

Even though this is an older recipe, I think it is very fitting considering I am now addicted to coffee. I only allow myself 1 cup a day (decaf!), and usually only every other day. But since I can’t keep wasting money on the glorious Iced Black Unsweetened Decaf at DD everyday, I have resorted to crappy hot black unsweetened from the Keurig. The one my mom and brother likes (Folgers Lively Colombian) also comes in decaf, so she bought a box of that for me and herself sometimes. Well the stuff tastes not so pleasant, but I drink it anyway because bad coffee is better than no coffee 😉 I want to get a reusable K-Cup and fill it with some quality ground coffee! But I can also get my fix with these pancakes. Hello vanilla latte!

Vanilla Latte Millet Protein Pancakes

Ingredients: (serves 1)

+ Flour Mix: 2 TB of Millet Flour + 2 TB Gluten-Free All Purpose + 1 TB Vanilla Protein Powder

+ 1 Tsp Ground Decaf Coffee (Plus 1/4 Tsp for Topping)

+ 1/2 Tsp Ener-G Egg Replacer

+ 1/4 Tsp Vanilla Extract

+ 1/4 Tsp Baking Powder

+ 1/4 Cup Squash Puree (any neutral tasting puree will work)

+ Scant 1/3 Cup Water

+ Optional Topping: Vanilla Protein Frosting (2 TB Vanilla Protein Powder mixed with 2-3 TB Water)

Directions:

+ Mix all dry ingredients together in a bowl except coffee granules. Mic the 1 Tsp of coffee into the water. Then add in all the wet and mix until your get a smooth batter.

+ While the batter sits, heat an oiled pan over medium heat on the stove.

+ Pour 1/3 of the batter on the pan. Cook for 3-4 minutes, flip and cook an additional 3-4 minutes. Repeat for the rest of the batter.

+ Top with the coffee granules and optional protein frosting or other desired topping.

There you go. A little protein, a little coffee. a little love! A great way to start the day in my opinion! Cook these up, brew a cup of joe, grab a book, and savor the quiet calm before the day begins! However I will be crunchy my breakfast today. One last day of cereal and granola until I can chew again! Got to make it count! Bring on all the jaw breaking food, like freezing my protein bars and crunching on nuts!

So tell me:

+ Do you prefer Iced or Hot coffee?

+ What’s your favorite K-Cup? Any good decaf ones I should try?

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*