Quinoa Muesli 
Blackstrap-Cherry Granola NS Granola–Nut Butter Fruit Slices Breakfast Egg Salad Turkey Bacon–Spinach Squares Swiss Chard and Cremini Frittata NS Broccoli-Feta Frittata Maple-Sausage Scramble Homemade Turkey Breakfast Sausage Savory Herb and Cheese Bread Pudding Spinach-Zucchini Soufflé Cinnamon-Millet Crêpes Brown Rice Pancakes Wild-Rice Waffles Pumpkin Muffins with Carob Drizzle Pear-Rosemary Bread NS Cherry Scones Blueberry-Macadamia Muffins
Breakfast recipes were written with diversity in mind so that you do not end up eating the same thing every day. The idea here is to alternate: eggs one day, quinoa or granola the next, and so on in order to keep providing your body with different nutrients each day. You will probably notice the biggest change in these recipes is the types of flour used. Don’t be intimidated; try one simple recipe like Brown Rice Pancakes to get your feet wet and move on to the rest. Once you have the new flour on hand, the rest is just like any other recipe.
1⁄2 cup quinoa
1⁄2 cup water
1⁄2 cup almond milk plus more if needed (NS substitute rice milk)
1⁄4 teaspoon sea salt
2 tablespoons dried cherries
1 tablespoon dried cranberries
2 tablespoons slivered almonds
2 tablespoons chopped walnuts
1⁄4 teaspoon cinnamon (NS omit cinnamon)
2 teaspoons maple syrup (NS substitute 1 teaspoon of molasses and 1 teaspoon agave)
1⁄4 cup crunchy rice cereal
1. Rinse quinoa. Combine quinoa, water, almond milk, sea salt, cherries, and cranberries in a small saucepan, and bring to a boil. Cook 10 minutes, remove from heat, and let sit an additional 4 to 5 minutes. Quinoa will absorb all the water and become light and fluffy when done.
2. While the quinoa cooks, toast almonds and walnuts in a dry skillet over medium heat for 2 minutes or until slightly golden brown. Watch nuts carefully, as they have a tendency to burn easily because of their high fat content.
3. Fluff cooked quinoa with a fork and add toasted nuts, cinnamon, if using, and maple syrup. Top with crunchy rice cereal, and add more almond milk, if desired.
4. Serve immediately.
SERVES 2
Blackstrap-Cherry Granola 
4 cups crispy rice cereal
1 cup chopped walnuts
1 cup chopped pecans
1⁄4 cup whole flaxseed
1⁄4 cup blackstrap molasses
2 teaspoons olive oil
1 tablespoon agave
1⁄8 teaspoon sea salt
1⁄4 cup water
1 cup halved dried cherries
1⁄2 cup halved dried cranberries
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine rice cereal, walnuts, pecans, and flaxseed, and set aside.
3. In a small saucepan, combine molasses, olive oil, agave, salt, and water. Heat over medium heat for 2 minutes, whisking to combine.
4. Pour molasses mixture over granola mixture, toss to coat, and spread onto prepared sheet pan. Bake 10 minutes.
5. Reduce oven temperature to 300 degrees. Stir granola, and place back in the oven. Bake an additional 25 minutes.
6. Toss granola with cherries and cranberries.
7. Serve warm, or cool fully and store in an airtight, glass container for up to 2 weeks or in the freezer for up to 2 months.
MAKES 32 (1⁄4-CUP) SERVINGS
Granola–Nut Butter Fruit Slices
3 tablespoons almond butter
1⁄3 cup granola*
1⁄4 teaspoon ground cinnamon (NS omit cinnamon)
Sea salt, to taste
1 pear
1 apple (NS substitute banana)
1 lemon
1. Stir almond butter, granola, cinnamon, if using, and salt until granola is evenly coated, and set aside.
2. Thinly slice fruit into 1⁄4 -inch rounds. Cut lemon in half, and rub cut side on fruit pieces to prevent browning. (NS slice banana in half lengthwise and then across.)
3. Spoon 1 to 2 teaspoons of the granola mixture on each fruit slice and enjoy.
SERVES 4
dressing:
1⁄2 teaspoon mustard powder
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon onion, grated
Sea salt, to taste
2 teaspoons olive oil
1⁄2 cup cooked or canned black-eyed peas, drained and rinsed
3 large hard-boiled eggs
1⁄4 cup grated mozzarella cheese (NS omit cheese)
1 tablespoon chopped parsley
2 cups mixed baby greens
Sea salt, to taste
1. In a separate bowl, whisk together dressing ingredients, and set aside.
2. Heat olive oil in a small skillet over medium heat. Toast black-eyed peas for 2 to 3 minutes, until warm and slightly crunchy.
3. Remove eggs from shells, and use a fork to break apart in a bowl. Add beans, cheese, and parsley to eggs, and toss with dressing. Serve over mixed baby greens.
SERVES 4
Turkey
Bacon–
Spinach Squares
3 strips turkey bacon
3 large eggs
3 large egg whites
2 teaspoons olive oil
2 cups fresh spinach
Sea salt, to taste
1⁄4 cup mozzarella cheese (NS omit cheese)
4 slices brown rice/millet bread, toasted
1. Heat a large skillet over medium heat and spray with nonstick cooking spray.
2. Once the skillet is hot, add bacon and cook 3 to 4 minutes. Flip and cook an additional 2 to 3 minutes, until bacon is crispy. Remove from pan and let cool, then crumble and set aside.
3. Whisk eggs and egg whites in a small bowl, and set aside. In the same skillet used for bacon, add olive oil and reduce heat slightly. Add spinach and sauté 2 minutes. Add sea salt, to taste. Pour eggs over spinach, cooking gently and stirring until done, about 2 additional minutes. Turn off heat and add reserved bacon and cheese.
4. Spoon mixture on toast, and serve immediately.
SERVES 4
tip: If the bacon is not as crispy as you like, drizzle a touch of olive oil into the pan while cooking, to help it along.
featured ingredient
turkey bacon (nitrate- /preservative-free)
Not all turkey bacon is the same. There are many types/brands on the market, but most are artificially derived, loaded with salt and preservatives, and full of nitrates…all things you absolutely do not want to be eating. There are a few companies that make turkey bacon without these unhealthy and artificial additives, which can be found at your local natural foods store and in some mainstream grocery stores.
Swiss Chard and Cremini Frittata
2 teaspoons ghee
1⁄4 cup finely diced Spanish onion
1 cup diced cremini mushrooms
3 cups chopped Swiss chard
3 large eggs
3 large egg whites
2 tablespoons brown rice flour
Sea salt, to taste
1 teaspoon chopped fresh tarragon
1 teaspoon olive oil
1 tablespoon pepitas (pumpkin seeds), toasted
1. Preheat oven to 375 degrees.
2. Heat ghee in a heatproof sauté pan over medium heat. Sauté onion, mushrooms, and Swiss chard for 4 to 5 minutes, until vegetables become tender.
3. In a large bowl, whisk together eggs, egg whites, brown rice flour, salt, and tarragon. Add olive oil to skillet, pour egg mixture over vegetables, and cook for 1 minute.
4. Transfer to the oven, and bake 6 to 8 minutes, or until firm and edges are golden. Top with pepitas, and serve warm.
SERVES 4
1 head broccoli
1⁄4 teaspoon sea salt, divided
1 tablespoon plus 2 teaspoons olive oil
3 large eggs
2 large egg whites
1⁄3 cup crumbled feta (NS omit cheese)
1⁄2 cup chopped spinach
1⁄4 cup finely diced chives
2 teaspoons brown rice flour
1 tablespoon chopped oregano
1. Preheat oven to 375 degrees.
2. Dice broccoli into bite-size pieces and place in a single layer on a baking sheet. Sprinkle with a dash of sea salt and 1 tablespoon olive oil. Bake 15 minutes, remove from oven, and set aside. Turn oven temperature to Broil setting.
3. In a medium-size bowl, whisk eggs, egg whites, feta, spinach, chives, flour, oregano, and remaining salt until well combined.
4. Brush remaining 2 teaspoons olive oil across a heatproof medium-size skillet over medium heat, to create a nonstick surface. Once warm, add egg mixture to hot pan with broccoli. Cook 1 to 2 minutes, lifting the side of the eggs gently with your spatula to encourage uncooked egg to run down into the bottom of the skillet.
5. If the handle of your skillet is rubber, wrap tightly with tinfoil to prevent melting. Place skillet under broiler for 2 minutes, or until the eggs set and brown very slightly on the edges.
6. Serve warm.
SERVES 4
1 tablespoon olive oil, divided
1⁄4 cup finely chopped white onion
3 cups chopped kale
2 cups frozen, quartered artichoke hearts, thawed
1⁄3 cup finely diced red bell pepper
1⁄2 pound raw turkey sausage
1 tablespoon maple syrup (NS substitute 1 teaspoon agave and 1 teaspoon molasses)
3 large eggs
2 large egg whites
1 tablespoon water
Sea salt, to taste
1⁄4 cup shredded mozzarella cheese (NS substitute manchego cheese or omit cheese)
1. Heat 2 teaspoons olive oil in a large skillet over medium heat. Sauté onion, kale, artichokes, and peppers over medium heat, 5-6 minutes. Remove vegetables from skillet and set aside. Add remaining 1 teaspoon olive oil to skillet and brown turkey sausage, breaking into bite-size pieces until cooked through, 5 to 6 minutes. Drizzle with maple syrup and stir to combine. Add to vegetables and set aside.
2. Whisk eggs and egg whites with water and salt then add to skillet, reducing the heat to medium-low. Stir gently with a heat-safe spatula until firm and cooked through. Add sausage mixture back to skillet and stir to combine.
3. Serve topped with shredded cheese.
SERVES 4
Homemade Turkey Breakfast Sausage
2 teaspoons olive oil
1⁄2 cup finely diced onion
1⁄2 cup finely diced fennel
1 pound ground turkey
1 teaspoon fennel seed
1 teaspoon paprika
1 teaspoon sea salt
1⁄4 teaspoon chili powder
1 clove garlic, minced
1⁄2 cup finely diced Bosc pear
2 teaspoons maple syrup (NS substitute agave)
1. In a large sauté pan, heat olive oil over medium heat. Add onion and fennel and sauté 4 to 5 minutes, or until tender. Remove from heat and let cool to room temperature, about 10 minutes.
2. Combine turkey with fennel seed, paprika, salt, chili powder, garlic, pear, maple syrup, and cooled vegetables in a large bowl. Use your hands to incorporate all ingredients into the meat, being careful not to over mix.
3. Form meat into small, hot dog–shaped links. Spray a medium skillet with olive oil non-stick cooking spray. Cook links 8 to 10 minutes over medium heat or until meat is browned on all sides, inside of the sausage is no longer pink, and juices run clear.
4. Serve warm alone or alongside scrambled eggs for a protein-packed breakfast.
SERVES 4
Savory Herb and Cheese Bread Pudding
2 teaspoons olive oil
1 teaspoon ghee
2 cups diced onion
2 cups quartered cremini mushrooms
2 cups diced zucchini
6 cups torn kale
Sea salt, to taste
8 cups brown rice/millet bread cubes (about 8–10 slices)
1 cup almond milk (NS substitute rice milk)
1 cup Vegetable Stock*
4 large eggs, beaten
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 cup mozzarella cheese (NS substitute manchego cheese or omit)
1. Preheat oven to 350 degrees. Spray a 9 x 11″ baking dish with nonstick cooking spray and set aside.
2. Heat olive oil and ghee in a large skillet over medium heat. Sauté onion, mushrooms, zucchini, and kale just until tender, about 5 to 6 minutes. Season with salt, to taste, and set aside.
3. Spread bread cubes on a baking sheet in a single layer. Toast for 3 to 4 minutes until slightly golden brown. Toss in a large bowl with vegetables.
4. Whisk together almond milk, stock, eggs, thyme, rosemary, and sage. Pour over bread and vegetables and toss. Pour the entire mixture into prepared baking dish. Top with mozzarella cheese and bake, covered, for 35 minutes.
5. Uncover and bake an additional 10 minutes, until cheese is bubbling and slightly brown.
6. Serve warm.
SERVES 12
tip: Cremini mushrooms are also known as baby portabella mushrooms.
1 tablespoon ghee
2 tablespoons brown rice flour
1⁄2 cup almond milk (NS substitute rice milk)
1⁄2 cup Vegetable Stock*
2 cups packed spinach
2 cups chopped zucchini
2 large egg yolks
1⁄4 cup chopped basil
1⁄4 cup crumbled feta cheese (NS omit cheese)
1⁄8 teaspoon ground cloves
4 large egg whites, room temperature
1. Preheat oven to 350 degrees. Spray 4 (12-oz.) ramekins with nonstick cooking spray and set aside.
2. Melt ghee in a saucepan over medium heat, and whisk in flour. Gradually add milk and stock, whisking continuously until thickened, about 3 to 4 minutes. Once mixture is thick and resembles the consistency of yogurt, remove from heat and cool completely.
3. Shred spinach and zucchini in a food processor, and strain excess liquid through cheesecloth or a paper towel. Place vegetables in a bowl, and whisk in egg yolks, basil, cheese, and cloves. Fold milk mixture into vegetable mixture, and set aside.
4. In a dry, glass bowl, beat egg whites with a hand mixer until they form stiff peaks. Fold the egg whites, one-third at a time, into the vegetables. Divide mixture evenly among prepared ramekins. Set ramekins on a baking dish, and fill the baking dish halfway with hot water. Carefully place in the oven and bake for 45 minutes or until tester comes out clean.
5. Serve immediately.
SERVES 4
3⁄4 cup millet flour
1⁄4 cup brown rice flour
1⁄2 teaspoon sea salt
1⁄4 teaspoon cinnamon (NS omit cinnamon)
11⁄4 cups almond milk (NS substitute rice milk)
1 large egg
1 tablespoon plus 1 teaspoon ghee, melted and cooled, divided
1. In a medium bowl, whisk together flours, sea salt, and cinnamon.
2. In a separate bowl, beat almond milk, egg, and 1 tablespoon ghee. Add to flour mixture, and whisk until well blended. Cover and let sit 1 hour in the refrigerator.
3. Heat a large sauté pan over medium heat, and brush remaining 1 teaspoon ghee evenly across the bottom of the pan. Using a 1⁄4 -cup measure, scoop batter into pan and quickly turn in circular motions to spread the batter into a very thin layer. Let cook 1 minute or until the batter firms and edges lift slightly off the pan. Use an offset spatula to flip, and cook 1 additional minute. Repeat with remaining batter.
4. Serve with Chocolate Syrup NS (page 219), walnuts, and fresh-sliced banana.
SERVES 4
tip:When adding ghee or butter to eggs, let it cool to room temperature after melting so that the heat does not scramble the eggs.
2⁄3 cup brown rice flour
1⁄3 cup tapioca flour (NS substitute arrowroot starch or white rice flour)
2 teaspoons baking powder
1⁄2 teaspoon sea salt
1⁄3 banana, mashed
1 tablespoon ghee or butter
1 large egg
1 large egg white
2⁄3 cup almond milk (NS substitute rice milk)
1. Preheat oven to 200 degrees.
2. In a bowl, whisk flours, baking powder, and salt until combined. Set aside.
3. Mash banana with ghee in a separate bowl. Whisk in egg, egg white, and milk.
4. Add wet ingredients to dry ingredients and mix until combined and free of lumps.
5. Heat a skillet over medium heat and coat with nonstick spray. Using a 1⁄4 -cup measure, spoon batter into pan and cook 1 to 2 minutes, until small bubbles appear on surface and the edges begin to lift slightly off the bottom of the pan. Flip pancakes and cook 1 additional minute. Repeat with remaining batter.
6. Keep pancakes warm in the oven, draped with a slightly damp paper towel or clean kitchen towel. Serve warm.
SERVES 4
tip: Refillable spray cans are widely available, so fill with allowable oil and use as nonstick spray. Use light olive oil as a go-to oil in your refillable spray can. Olive oil is a Beneficial food, and if you use light instead of extra virgin, it won’t impart much taste—something you want out of a nonstick spray.
featured ingredient
brown rice flour
Brown rice flour is made by milling brown rice into a fine flour. Hearty with a mild flavor, brown rice flour is used in this book as a base for most gluten-free baking. When left to its own devices, however, brown rice flour has a tendency to taste grainy and cause baked goods to deflate after baking. Pairing brown rice flour with a very fine, almost powder-like grain such as tapioca or arrowroot starch will contribute greatly to evening out the final product’s texture. Brown rice is a Neutral food for Type O, and should be eaten in moderation for weight-loss purposes.
2 large egg whites
1 cup brown rice flour
1⁄3 cup tapioca flour (NS substitute arrowroot starch)
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon (NS omit cinnamon)
1⁄4 teaspoon fine-grain sea salt
1 tablespoon ground flaxseed
2 large eggs
3⁄4 cup almond milk (NS substitute rice milk)
1⁄4 cup vegetable oil
1 tablespoon maple syrup (NS substitute agave)
2⁄3 cup cooked wild rice
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a dry, medium-size bowl, whip egg whites with an electric mixer until stiff peaks form. Set aside.
3. In a separate, large bowl, whisk together flours, baking powder, cinnamon, and salt.
4. In a small bowl, whisk together flaxseed, eggs, milk, oil, and maple syrup. Add the wet ingredients to the dry ingredients. Stir in the cooked wild rice.
5. Fold in the egg whites, one-third at a time, gently incorporating after each addition, being sure to not deflate the egg whites.
6. Grease waffle iron with nonstick cooking spray. Fill waffle maker two-thirds full. Cover and cook about 3 minutes. If you prefer softer waffles, check after 2 minutes. For crispier waffles, cook 1 additional minute.
7. Serve with fresh blueberries and maple syrup. Or serve with Chocolate Syrup NS (page 219), Carob Extract™ (page 249), or Proberry 3™ Liquid (page 250).
SERVES 4
featured ingredient
flaxseed
Flaxseeds are small with a hard, smooth surface and are packed with omega-3 fatty acids as well as manganese, fiber, and other nutrients. Foods rich in omega-3s are a healthy addition to any diet, and provide anti-inflammatory benefits for Type Os specifically in their ability to fight cancer and diabetes. Flaxseed can be added to smoothies, baked goods, or even used as a topping on salads. When submerged in warm water, flaxseed binds together with the water and forms a gelatin that is helpful in gluten-free baking.
Pumpkin Muffins with Carob
Drizzle
11⁄2 cups brown rice flour
1 cup white rice flour
1⁄2 cup tapioca flour (NS substitute arrowroot starch)
2 teaspoons baking powder
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground cinnamon (NS substitute 1⁄8 teaspoon allspice)
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1 (12-oz.) can organic pumpkin puree
3 large eggs
2⁄3 cup maple syrup (NS substitute agave)
4 tablespoons ghee, softened
1⁄4 cup Carob Extract™*
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, and set aside.
2. In a large bowl, whisk flours, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
3. In a separate bowl, whisk pumpkin, eggs, syrup, and ghee. Add pumpkin mixture to flour mixture and stir to incorporate. Spoon batter into prepared muffin tins, and drizzle evenly with Carob Extract™.
4. Bake 20 to 25 minutes, or until a toothpick inserted into muffin comes out clean.
SERVES 12
Pear-
Rosemary
Bread
1⁄2 cup diced medium pear
1⁄2 cup brown rice flour
1⁄4 cup amaranth flour
1⁄4 cup quinoa flour
1 tablespoon chopped fresh rosemary
1⁄2 teaspoon sea salt
2 teaspoons baking powder
3 large eggs, separated
1⁄4 cup agave nectar
1⁄4 cup extra virgin olive oil plus more for greasing
1⁄3 cup chopped walnuts
1. Preheat oven to 350 degrees. Grease a 5 1⁄2 ″ x 3″ loaf pan with olive oil and set aside.
2. Peel and dice pear into small pieces and place on a paper towel to drain excess water.
3. Whisk flours, rosemary, salt, and baking powder to combine, and set aside.
4. In a separate bowl, whisk egg yolks, agave, and olive oil until well combined. Add wet ingredients, pear, and walnuts to dry ingredients, stirring just until mixture is free of lumps.
5. Beat egg whites in a dry, glass bowl until stiff peaks form. Fold into batter, one-third at a time.
6. Spoon batter into prepared loaf pan. Bake 30 to 35 minutes or until cake tester inserted into loaf comes out clean.
7. Serve warm or let cool, place in a resealable glass container, and store in a cool, dry place overnight, or freeze for up to 1 month.
SERVES 10
featured ingredient
amaranth flour
Amaranth is a gluten-free grain originating from South America. It is high in protein, fiber, and lysine, an amino acid not typically found in grains. Amaranth has a hearty, earthy flavor, and is a great way to add diversity to your diet.
1⁄2 cup halved dried cherries
1 cup plus 2 tablespoons brown rice flour
1⁄4 cup almond flour
3⁄4 cup white rice flour or tapioca flour
1 tablespoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon sea salt
1⁄4 teaspoon nutmeg
4 tablespoons cold butter or ghee, cubed
1⁄2 cup cold maple syrup (NS substitute agave)
1⁄4 cup cold almond milk (NS substitute rice milk)
1 large egg
topping:
1 tablespoon maple syrup (NS substitute agave)
1 tablespoon almond flour
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place dried cherries in a small bowl and cover with hot water for 10 minutes to rehydrate. Remove, pat dry, and set aside.
3. In a large mixing bowl, combine flours, baking powder, baking soda, salt, and nutmeg. Stir to combine.
4. Cut butter into the flour mixture using a pastry cutter or by slicing two butter knives until flour resembles coarse cornmeal. Add cherries, mixing just until they are evenly distributed throughout the flour. Set aside.
5. In a separate bowl, whisk maple syrup, milk, and egg until well combined. Fold milk mixture into dry ingredients until well combined. Dough will be thick and slightly lumpy. If necessary, use extra brown rice flour to form the dough into a ball. Gently place on a floured surface, and using your hands, pat dough into a rectangular shape about 1-inch thick. Using a sharp knife, cut the dough horizontally once and then into thirds vertically, to make 6 squares.
6. Cut each square again at an angle to make 12 triangles. Gently place each scone on prepared baking sheet. Brush tops evenly with maple syrup and sprinkle with almond flour.
7. Bake 20 minutes at 350 degrees. Serve warm, or let cool completely and store in a cool, dry place overnight. Scones can be frozen for up to 1 month; reheat in a 200-degree oven for 10 minutes.
SERVES 12
tip: Keeping everything—including your bowls—cold creates a flaky texture in your scones.
featured ingredient
almond flour
To make almond flour, blanched almonds are ground into a fine meal. Almond flour is great to use in baked goods such as cookies, muffins, or dense cakes. It lends a sweet flavor, and adds protein and healthy fats. Almond flour adds a soft grainy texture that helps to make cookies crispier and gives cakes or muffins a hearty, whole-grain feel. For best results, store almond flour in the freezer.
Blueberry-Macadamia Muffins
1 cup brown rice flour
1 cup white rice flour
1⁄2 cup millet flour
1⁄2 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (NS omit cinnamon)
3 large eggs
1⁄3 cup agave
1⁄3 cup honey (NS substitute agave or molasses)
1⁄2 teaspoon lemon zest
3 tablespoons light olive oil
6 tablespoons almond milk (NS substitute rice milk)
1⁄2 banana
1⁄2 cup chopped macadamia nuts
1 cup (fresh or frozen) organic blueberries
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, and set aside.
2. In a large bowl, combine flours, salt, baking powder, baking soda, and cinnamon. Set aside.
3. In a separate bowl, whisk eggs with agave, honey, lemon zest, olive oil, and almond milk. Mash banana and whisk into egg mixture.
4. Add wet ingredients to dry ingredients, stirring to combine. Fold in macadamia nuts and blueberries. Divide batter evenly among prepared muffin tins and bake for 20 to 25 minutes.
5. Serve warm.
SERVES 12
featured ingredient
millet flour
Millet is a small, gluten-free grain. A member of the grass family, millet was popular in Africa and India before being introduced in the United States in 1875. Millet is not acid forming so it is easily digested. It has a mild taste and creamy, yellow hue, and is high in fiber, B-complex, and vitamin E, as well as several important minerals.
