Saturday, April 24, 2010

Millet and Sesame Loaf

In vegetarian cooking, a loaf can be a loaf as in bread, or a loaf as in a casserole.  This recipe falls somewhere between the two.  This loaf is usually served for breakfast, and although good hot, it great served cold as well.  As it cools, it solidifies and congeals, making it easy to slice and toast in a toaster.  It also works well formed into patties and fried in sesame oil in a skillet.  This recipe creates a highly digestible, alkaline substitute for bread.

1 cup millet
1 cup sesame seed meal
5 cups water

Place the millet and sesame seed meal in a casserole dish.  Pour water over the top and stir.  Place in a 350 degree F. oven and bake until done (about 1 hour).

*Add salt for additional flavor if desired.  It can be made 'sweet' with the addition of dried fruits, cinnamon, nuts, and honey.  Or savory by the addition of fragrant herbs, nuts, and seeds.

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