Millet desserts – recipes – Dietetics – Articles |

A few words about millet

Groats millet, also known as the queen of groats, is one of the most popular products made from millet. It is easy to digest and the energy value is 100 g dry groats are less than 350 kcal. It is characterized by the content of a large amount of protein rich in essential amino acids, vitamins and minerals. Dry millet grain it is yellow in color. When cooking, it loses its color intensity as well changes the consistency to gruel. 

Nutritional value of 100 g of dry porridge millet:

How to properly cook millet?

1. Measure out needed for a given recipe the amount of dry millet, e.g. ½ cup is 100 g.
2. Put the millet on a sieve and then pour it with cold, boiling, then cold water again. This will make it easier to get rid of unpleasant aftertaste of bitterness and impurities.
3. Pour the rinsed millet into the pot.
4. Pour the groats with water. It is assumed that 1 a glass of dry millet corresponds to about 1,5 glasses of water. In case of excess water, the groats will be overcooked, and in the case of insufficient water quantity – more loose.
5. Cover the pot with a lid and water bring to a boil. Cook the groats over very low heat, until it is ready it will absorb all the water – about 15-20 minutes.
6. While preparing millet she must not be mixed up. This results in water vapor escaping through mechanically holes created.

Health properties of millet

• Diuretic effect, strengthening the kidneys
• Strengthening the work of the stomach, pancreas and spleen
• Alkalizing properties of the body, maintaining the acid-base balance
• Stopping the growth of bacteria in the mouth
• Antiviral effect, reducing inflammation of the mucous membranes
• Antifungal properties, helpful for people suffering from thrush
• Application in the diet of people suffering from celiac disease, due to the lack of gluten
• Supplementing the daily menu of people suffering from anemia, thanks to the presence of iron in its composition

Millet is helpful with vomiting, diarrhea and indigestion. In addition, thanks to the content of silicon, it improves the condition of joints, hair, skin and nails.

Thanks to its unique taste qualities, millet is used in both dry and sweet dishes. It is extremely universal. It is an excellent addition to meat, vegetarian and vegan dishes. It can be eaten in various versions, including for breakfast, e.g. in the form of porridge / pudding / pudding, and for lunch, afternoon tea or dinner. Popularization of millet is very important due to its valuable health properties, helpful in many diseases and a variety of culinary uses.

Here are some suggestions for desserts using millet:

Millet cakes with cranberries

Ingredients (a serving for about 10 pieces): ½ cup of dry millet 10 pieces of dried dates 1 ripe banana 4 tablespoons of coconut shrims 1 tablespoon of dried cranberries

A method of preparing: 1.Cut the dates finely, pour boiling water over them and set aside for 20 minutes 2. Put the millet on a strainer and rinse several times with water, then drain. 3.Cook the millet in a glass of water for about 20 minutes until it is soft. 4. Blend the cooked groats with dates and banana. 5. Add coconut flakes to the mass. Mix everything thoroughly. 6.Spoon the biscuits slightly flattening them and place them on a baking sheet lined with baking paper. 7.Decorate the biscuits with dried cranberries. 8. Put in the preheated oven to 180 degrees and bake for about 15-20 minutes.

Nutritional value (1 piece = 30 g): Energy: 77 kcal B: 1,3 g T: 1,8 g W: 14,6 g

Jaglane went Raffaello

Ingredients (a serving for about 20 pieces): ½ cup of dry millet 1 cup of milk (cow or vegetable) 1 cup of coconut shavings 2 tablespoons of almonds 2 spoons of honey almond flavor

A method of preparing: 1. Put the millet on a strainer and rinse several times with water, then drain. 2. Pour a glass of milk into the pot. Cook the groats, covered, until the liquid is completely absorbed and the groats are soft, for about 15 minutes. 3.In a dry frying pan, toast coconut flakes until orange. Set aside about 20 g for later, they will be needed to coat the balls. 4.Pour boiling water over the almonds, and when they are soft, peel them from the brown crust and blend. 5. Add the fried coconut flakes, blended almonds to the cooked hot millet and mix thoroughly. 6. Add honey and a few drops of almond aroma to the finished mass. 7. Shape the warm mass into balls and roll them in the remaining coconut flakes. 8. Leave the balls to cool and then refrigerate them. 

Nutritional value (1 piece = 25 g): Energy: 68 kcal B: 1,5 g T: 3,9 g W: 7,3 g

Millet pudding with banana and papaya

Ingredients (serving for 2 people): ½ cup of dry millet 1 cup of milk (cow or vegetable) 1 ripe banana ½ papaya  1 spoon of honey a handful of heal berries / almonds (for decoration)

A method of preparing: 1. Put millet on a strainer and rinse several times with water, then drain. 2. Pour 1/2 cup of milk and 1/4 cup of water into a pot. Cook the groats, covered, until the liquid is completely absorbed and the groats are soft, for about 15 minutes. 3. Peel the banana and papaya from the skin, hollow the pips and cut into smaller pieces. 4. Put soft porridge into the blender container, add the rest of the milk (1/2 cup), honey, peeled banana and papaya. 5. Blend into a perfectly smooth mousse (about 1-2 minutes of mixing). 6. The pudding can be served both hot and cold, with the addition of your favorite seeds and fruit (in this case with goi berries and almonds).

Nutritional value (1 serving = 320 g): Energy: 360 kcal B: 10,6 g T: 4,5 g W: 71,6 g

Millet Brownie 

Ingredients for the cake (9 pieces): 1 cup of dry millet 15 dried dates, pitted 1 ripe banana ½ glass of milk (cow or vegetable) 4 tbsp cocoa 2 tablespoons of coconut flour 2 spoons of honey 1 tablespoon of refined rapeseed oil 2 tablespoons of peanut butter 2 handfuls of hazelnuts 1 tablespoon of flaked almonds

A method of preparing: 1.Cut the dates finely, pour a glass of boiling water over a half-full glass and set aside for 20 minutes 2. Put the millet on a strainer and rinse several times with water, then drain. 3.Cook the millet together with the prepared dates and the water in which they softened. 4.Cook for about 20 minutes, then add the remaining ingredients and blend until smooth.  5. Finely chop the hazelnuts and sprinkle on top of the cake. 6. Line a cake mold (22 × 22) with baking paper and pour the dough into it. Bake for about 25 minutes in an oven preheated to 180 degrees. 7.When the dough is ready, sprinkle it with almond flakes. 8. Brownie cut after cooling into 9 smaller pieces and refrigerate them.

Nutritional value (1 serving = 95 g): Energy: 214 kcal B: 5,4 g T: 10,1 g W: 27,4 g

Bibliography:Pawlikowska B .: Millet groats, Edipresse Books, 2016 Pitchford P .: Nutrition for health. Ed. Galaxy, Łódź, 2010. Przetaczek-Rożnowska I., Bubis E .: Gluten-free cereals as an alternative for people suffering from celiac disease, Kraków, Kosmos Vol. 65, 1, 127–140, 2016.