Try this Millet Muffin Loaf recipe, or contribute your own.
- 4 cloves garlic minced
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup ketchup
- 2 tablespoons italian seasoning
- 1 small sweet onion diced
- 2 cups cooked whole millet
- 1/2 cup red wine (optional)
- 1/2 cup gluten free bread crumbs
- 1/4 cup non-dairy milk (i like unsweetened vanilla almond)
- 1 cup cooked brown rice
- 1/2 cup nutritional yeast
- 2 tablespoon gluten free and vegan worcestershire sauce (i use
- 2 tablespoons milled flaxseed mixed with 6 tbsp water (let sit f
- 1/2 to 1 cup marinara sauce
- Carbohydrate 160.034849996317 g
- Cholesterol 0 mg
- Fat 11.6826146214499 g
- Fiber 33.0514129054066 g
- Protein 55.2262791628184 g
- Saturated Fat 1.84791281881788 g
- Serving Size 1 1 recipe (815g)
- Sodium 1457.96646920068 mg
- Sugar 126.983437090911 g
- Trans Fat 2.37264970721438 g
- Calories 874 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Follow the directions on bag of millet.
- One cup of dry millet will yield 2 cups when cooked.
- Make flaxseed egg mixture.
- Set aside to thicken.
- Heat olive oil add the onion and garlic in a large saucepan and sauté over low heat for 7-8 minutes until onions are translucent.
- Add wine and cook down by half, 3-5 minutes.
- In large bowl, stir to combine millet, Italian seasoning, bread crumbs, milk, rice, nutritional yeast, worcestershire sauce, ketchup, tomato paste, onion mixture and flaxseed.
- The mixture should be sticky, so don't worry.
- Spoon the mixture into a parchment lined loaf pan.
- Press the millet mixture firmly into the pan shaping with a slight dome, leave parchment paper over the sides of the pan to help take loaf out when cooking is finished.
- Top with marinara sauce.
- One large loaf can take up to 45 minutes.
- Remove from heat and let stand for 10 minutes before slicing.
How can anyone tell when a grain-based loaf is fully set in the center without piercing it constantly? Grains like millet and brown rice retain moisture differently than ground meats, meaning standard touch tests can yield misleading results. Achieving structural integrity relies on visual indicators rather than guessing.
- Bake the loaf at 350 degrees F until the edges pull slightly away from the parchment paper.
- Allow the finished loaf to rest undisturbed in the pan for exactly 10 minutes to let the starches firm up before slicing.
- Reduce the red wine by half over medium-low heat to concentrate the savory notes without adding excess liquid that compromises the loaf structure.
- Pack the raw mixture firmly into the loaf pan with a slight dome on top to encourage even heat distribution during the 45-minute bake time.
- Pair the finished slices with a bright, acidic green salad to balance the dense, savory profile of the grains and tomato paste.
Proper cooling prevents crumbling when portioning individual servings. Storing leftovers in an airtight container in the refrigerator maintains quality for up to four days.
