When it comes to gluten free diets and dishes, millet often gets overlooked. I personally really like millet, be it in sweet or savory dishes, be it as porridge or flour. I often just cook the millet porridge, stir in some grated apples and raisins and enjoy it for breakfast. This is how I came up with the idea of making this millet soufflé. I wanted to bring my breakfast to another level, making it taste even better and look more sophisticated. This is the recipe I came up with and I must say it’s really delicious.
Ingredients (serves 2):
1/3 cup (50 g) millet
2/3 cup water
1/3 cup rice milk
1 egg yolk
1 tsp xylitiol (or more, if you prefer a sweeter soufflé)
1 small apple
1/8 cup (20 g) raisins
1 egg white
Instructions:
1. Place the millet, water and rice milk in a cooking pot, bring to a boil and cook for 10 – 15 minutes. Set aside to puff and cool completely.
2. Preheat the oven to 180 degrees Celsius.
3. In a medium bowl, mix together the egg yolk and xylitol until they turn fluffy and are pale yellow in color.
4, In a separate bowl, whisk the egg white until it forms soft peaks.
5. Wash the apple and remove the seeds with a core seed remover. Cut it into rings, about 5 mm thick. Save 6 rings and grate the remaining apple.
6. Add the cooked millet to the egg yolk and xylitiol mixture, fold in the grated apple and raisins, and then gently fold in the egg white.
7. Place half of the mixture in a baking dish, cover with 3 apple rings, pour in the remaining mixture and top with the rest of the apple rings. You can sprinkle the apples with some cinnamon if you wish.
8. Bake for 20 minutes and serve warm or cold with some Apple, Pear and Dried Plums Compote.
Ursalicious 