Four Millet Butter recipes (GFCF, artificials free, some nut free, etc.)

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From the Newstart cookbook

 

Millet Butter

3/4 c. water

1/2 T. Kosher gelatin or agar agar

1/2 c. packed, hot cooked millet

2 T. clean raw cashews (must be RAW, not roasted!)

1 T. peeled cooked carrot

1/2 t. salt

butter flavoring to taste (opt.--be sure you know what the flavoring

contains if you choose to use it)

 

Stir Kosher gelatin or agar agar into water and heat, stirring

constantly until gel is dissolved and clear. Process in blender with

other ingredients until very smooth. Let stand a few minutes to let

air escape. Pour into container and chill, covered. Keeps about 1

week. May be frozen and reheated in microwave. Makes 1-1/4 cups.

 

Millet Butter from the New McDougall Cookbook

1/3 c. millet

2-1/2 c. water

1/4 c. minced carrot

1 t. agar agar powder or 1 T. agar agar flakes

1/4 c. raw cashews

1/2 t. salt (opt.)

 

Place millet in saucepan with 1 c. water. Cover and cook over low

heat for approx. 40 mins., until liquid is absorbed. Meanwhile, cook

carrot and agar agar in remaining water for 10 mins., stirring

occasionally. Remove from heat. Pour half of this mixture into

blender, add cooked millet, cashews, and salt if used. Blend until

very smooth. Add remaining carrot mixture and blend again. Pour into

container, cool slightly, and cover. Refrigerate.

Note: you can substitute 2 T. Kosher gelatin for the agar agar.

 

Millet Butter from Taste & See Allergy Relief Cooking by Penny King

1/4 c. millet

1 T. Kosher gelatin

1/2 t. butter flavor

3/4 c. water

1-1/2 c. water

1 t. salt

 

Lightly boil millet in 3/4 c. water until cooked through. Place 1-1/2

c. water and Kosher gelatin in another pan and let sit 5 mins. Bring

gel to boil and turn heat off, stirring to prevent sticking, and

allow to cool. Blend cooked millet, gel, and seasonings. Pour into

container and chill. Keeps about 10 days. Makes about 1/2 c.

 

Millet Coco Butter from Taste & See Allergy Relief Cooking by Penny

King

1/2 c. cooked hot millet OR cornmeal

1/2 c. flaked unsweetened coconut

1/4 c. water

2 small cooked carrots

1/4 t. salt

 

Put all ingredients in blender and blend, adding enough water for

ingredients to spin. Blend until smooth and put in containers. Chill.

Mix will solidify when cool. Makes 2-1/2 c. butter.