I made a pot of millet last night and then didn't know what to do with it, so I figured I would wait until I had some time today to mill it over.
I had roughly 1.5 c of cooked millet leftover, so I decided to dry it out and make energy bites with it.Spread ye cooked millet out on a baking sheet and place in a 350 degree oven, check every 5 minutes or so and mix it so it toasts nice and even-like. You want it a golden brown and a little crunchy, so that it will add texture.
Once your millet it ready, let it cool down a bit and gather the other ingredients:
- 3/4-1c of a nut butter, I chose smooth peanut butter because well.. it's all I have
- whole flax seeds
- flegg (1T ground flax + 3T hot water, let sit)
- 1/2c quick oats
- cinnamon, ginger
- 2T-1/4c honey
- any seeds, berries, or other bird food you may fancy
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| literally throw everything in a bowl, mix, and do lick the spoon like a heathen |
Then you can mix and adjust til it is moldable. Form into little patties or pucks and place back onto that cookie sheet you dried out your millet on. The oven should still have a bit of residual heat that can help dehydrate the cakes a little further. Use that noggin!
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| I totally ate three of these today... |
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Later on in the night, when that pizza craving hits...PIZZA VEGGIE BURGERS!!! Take leftover chickpeas and pulse in blender with tofu, mix with oats, breadcrumbs, and dehydrated veggies, and leftover risotto, form into patties, roll in breadcrumbs, and fry til golden on both sides. Add cheese of choice (Daiya mozz for me, cow mozz for Andy) and serve with some sort of Italian-ish sauce. Reduce, reuse, recycle!
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| never use flash for food. but sometimes if you eat it all before you realize the flash had been on.... |
Cook something every day and feed it to someone you love. Or just yourself. You should love yourself. Or write about it because the people you love are far away. xoxo
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