BAKED MILLET CUTLETS

Today’s recipe would make for a fine, carb breakfast or a dose of energy that you can take with you to work/school.

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you can also add a teaspoon of xylitol to make it sweeter.

Boil your millet and drain it. Add grated apples (moderately finely grated), linseed, sesame seeds (don’t grind them) and let it stimmer for a while. Then add coconut oil, spices and potato flour at the end. If it’s too watery – drain it and add more flour. Form cutlets and put them into moulds to make sure they don’t fall apart. Bake them for half an hour in 180 °C.

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