Millet brownie

A gluten-free brownie with millet as its main ingredient. The health benefits of millet have long been appreciated – it supports healthy digestion, helps the body eliminate toxins and has warming properties. It’s also rich in valuable nutrients, including silica, which helps maintain healthy hair, skin and nails, and lecithin, which supports memory and concentration. Millet isn’t just for savoury dishes and salads – it works wonderfully in baking and desserts too. This brownie is rich, dense and satisfying, just as a brownie should be. Once the millet has been cooked, all you need to do is blend the ingredients together. A healthier take on a classic brownie – highly recommended!

Ingredients for the millet brownie:

• ½ cup millet
• 1 cup boiling water (for cooking the millet)
• a pinch of salt
• 3 large eggs
• 50 ml vegetable oil
• 120 ml double cream
• 150–200 g caster sugar
• ½ cup cocoa powder
• 1 teaspoon baking powder*

Ingredients for the topping:

• ½ cup pecans

Rinse the millet several times under warm running water, then drain well.

Bring the water to the boil in a saucepan, add the millet and the salt. Return to the boil, reduce the heat to low and cook gently for about 15 minutes, until the millet is tender and all the water has been absorbed. Leave to cool.

Blend the cooked millet with a hand blender or in a food processor until smooth and creamy, resembling a thick pudding. Place all the remaining brownie ingredients into a large bowl, add the blended millet and blend until smooth and fully combined. A food processor may also be used.

Line a 16 × 26 cm brownie tin with baking paper. Pour the batter into the prepared tin and arrange the pecans over the top.

Bake at 180°C for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Cut into squares before serving.

*For a gluten-free version, be sure to use gluten-free baking powder.

Enjoy!