Millet Cakes w/herbes de Provence
Dried herbs have a way to enliven Spring as gentle reminders that earth is coming back to life under the layers of melting snow. Herbs of France and Italy have been making a strong entrance into my cooking lately baked goods, of course, included.
As I prepare for an upcoming workshop offering, millet has become a cornerstone for my pantry. A grain that I overlooked for some time. Easy to prepare and hearty to keep the body stocked with energy for the chilly late winter season. It takes on the flavors of the herbs only slightly and allows for the essences to announce themselves as you experience each bite.
Spending time in front of the hearth and with hands-on projects of nourishment with elements of nature guides the season warmly, taking the long days indoors into a space of inspiration.
- 1 cup millet
- 2 1/4 cups water
- 1 tablespoon grapeseed oil
- 1 tablespoon dried herbes de Provence
- organic savory, thyme, rosemary, tarragon and lavender flowers
- Ghee, maple syrup optional for toppings
- Preheat oven to 350 F
- Rinse grain and place in a large pot with water. Bring to a boil, then reduce heat to simmer until water is absorbed into grain.
- While grain is cooking. On low, heat oil and gently warm herbs until aromatic. Fold herbs into warm millet.
- Form herbed millet into balls and place onto a glass oven pan, gentle press to form small cakes
- Bake for 10 minutes, carefully turn the cakes over and bake for another 10 minutes