Millet and kale minis (baked in a muffin tin) are everything you want for a savory, grab & go breakfast, lunch, or snack. They are also gluten-free, vegan, high in plant protein, PACKED with fiber), and most importantly, scrumptious!
- 1–1/2 cups water
- 1/2 cup millet
- 3/4 cup water
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 3 teaspoons olive oil, divided use
- 1 teaspoon sriracha
- 1/2 teaspoon fine sea salt
- 2 cups chopped kale
- 4 cloves garlic, minced
- Millet: In a small saucepan, bring 1-1/2 cups water to a boil; add millet. Reduce heat to low and cook, uncovered, for about 25 minutes until water is absorbed and millet is flight and fluffy; fluff with fork.
- Pucks: Preheat oven to 350F. Grease 6 cups of a standard-size muffin tin.
- While millet cooks, whisk the 3/4 cup water, chickpea flour, nutritional yeast, 2 teaspoons of the oil, sriracha and salt in a large bowl until blended. In a large skillet, cook the kale and garlic in remaining teaspoon oil over medium-high heat until kale is wilted.
- Stir the kale and millet into the chickpea batter; divided evenly among prepared cups, smoothing tops.
- Bake for 18 to 22 minutes until golden brown at edges and set at center. Transfer to rack and cool at least 20 minutes. Remove from cups. Serve warm or cool completely.
Storage: Store the cooled pucks in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Grain Options: Use any favorite cooked grain in place of the cooked millet. You will need 2 (lightly packed) cups.
- Category: breakfast, snack
- Serving Size: 1 puck
- Calories: 149
- Sugar: 1.1 g
- Sodium: 177 mg
- Fat: 3.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 23.5 g
- Fiber: 4.5 g
- Protein: 6.2 g
- Cholesterol: 0 mg