millet cakes w/ the simple works

finished-millet-cake-on-balconyThey’re pretty.  They’re healthy.  They’re gluten-free and laden with the good fats.  They’ll help you digest, and they look nice with a glass of champagne at holiday parties.

I was inspired by ALOHA’s healthy ingredients during this holiday madness.  (Great recipes here!)  I wanted a healthy portable nom nom to bring along to end of the year potlucks.  I wanted something of Mexican-inspiration, but not spicy.  Something sweet, but low in sugar.  Something savory, bite-size, replete with freshness yet luscious.

millet-cakesjust-avocado-on-millet-cakesfull-millet-cakesThese millet cakes are an awesome way to use leftover millet (if you have any) and are a perfect replacement for things like tortilla chips or polenta if you have a corn allergy or sensitivity.  The creaminess of the avocado (can be replaced by cream cheese/vegan cream cheese if you like) contrasts the tiny textures of the millet grains and the petite basil on top of your protein of choice ties it together with freshness and a tiny perk of sweet.

chopped-red-onionavocadoonboardTake a moment to assemble something worth sharing.  You’ll (perhaps unintentionally) be the hit of your next soirée.  Hats off, cook.

millet cake w/ the simple works

Serves ~24-30
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot


  • 1 1/4 cup millet
  • 2 cups water or stock (to keep the dish safe for pescatarians, perhaps use vegetable stock or water!)
  • 1/4 teaspoon sea salt
  • 2 egg yolks
  • 1 tablespoon gluten-free flour of choice (rice or millet work well here)
  • 2 avocados
  • 1/2 red onion (finely diced)
  • a small bunchbaby basil leaves (can substitute with any fresh herbs but basil adds a really nice flavor)
  • salt and pepper to taste
  • ~30small pieces of protein of choice (I recommend either smoked trout, cooked chicken, pulled pork, or tofu)


Either use two cups pre-cooked millet or follow the instructions below to cook up your two cups!


Step 1 Cook millet: bring water or stock to boil with 1/4 teaspoon sea salt, add millet, skim off foam from the top. Reduce heat to low, cover, let simmer 15-20 minutes, until all of the water is absorbed. If you notice the millet is still hard after water is absorbed, add 2 tbs. water and continue cooking until al dente.
Step 2 Taste millet for salt and pepper. Add more if needed. Spread millet out in a large bowl/platter to cool down more quickly. Pre-heat your oven to 375 degrees Fahrenheit.
Step 3 In large bowl, mix together egg yolks and millet. Add a tablespoon flour at a time until it looks like a wet cookie dough. Shape into 2" wide disks, and line up on an ungreased baking sheet. Bake for about 15-20 minutes, until edges are golden and disk is cooked through.
Step 4 Let cool to touch, and top with 2 thin avocado slices, a pinch of red onion (can cook if you don't like raw), and smoked trout. You can use whatever protein you'd like, but smoked trout, cooked chicken, pulled pork, and tofu work best here! Top with a small fresh herb, and it's pretty to pass.


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