4 c. cooked millet (boil and let sit over-night)
¼ t. sea salt
3 T. olive oil
1 T. (heaping) arrowroot powder
½ c. sesame seeds
½ c. flax seeds
½ c. sunflower seeds
Place cooked millet in blender with all other ingredients except seeds. Blend on high until very smooth. Remove to bowl and stir in seeds. Pour onto greased cookie sheet. Spread out evenly and thinly. Sprinkle more sesame seeds on top. Bake at 450 degrees for 15-25 minutes (until fairly dry on bottom), then broil on high for 3 minutes to toast. Cut into 1 ½ inch squares.
printable recipe
from: Stake Taster Table before General RS Meeting
¼ t. sea salt
3 T. olive oil
1 T. (heaping) arrowroot powder
½ c. sesame seeds
½ c. flax seeds
½ c. sunflower seeds
Place cooked millet in blender with all other ingredients except seeds. Blend on high until very smooth. Remove to bowl and stir in seeds. Pour onto greased cookie sheet. Spread out evenly and thinly. Sprinkle more sesame seeds on top. Bake at 450 degrees for 15-25 minutes (until fairly dry on bottom), then broil on high for 3 minutes to toast. Cut into 1 ½ inch squares.
printable recipe
from: Stake Taster Table before General RS Meeting
