Those of us that soak our grains in order to make them more digestible and nutritious value a good soaked-grain recipe. This is a really simple and yummy one and it is gluten and casein free! By soaking the grain and rinsing it before grinding it down, as opposed to just using the flour, those with sensitivities to histamines and acids can enjoy soaked grains.
2 cups uncooked millet
warm water for soaking
1 tbsp apple cider vinegar, lemon juice or other acidic soaking medium
2 zucchini, quartered to make blending easier
2 eggs (or applesauce – 4 cubes from these handy Mumi & Bubi Trays – this equates to just under 1/2 cup)
2 tbsp coconut oil
1 tsp baking soda
1 tsp salt
1 tbsp GF vanilla (I use Flavorganics)
1/2 tsp cinnamon
More coconut oil for frying
1. Submerge millet for about 24 hours in warm water plus the tablespoon of apple cider vinegar or lemon juice. I do this in a quart-sized mason jar.
2. Rinse and strain millet.
3. Throw soaked millet in your Vitamix along with the rest of the ingredients and blend.
4. Fry in oil (I use coconut oil) over medium heat.
Note: A creative reader shared that she substituted a banana for the zucchini and it was a real hit!