Millet amaranth loaf

Yummy! Not bad for a 4 am panicked recipe search. This turned out softer than I expected, but tasted great. The mashed potatoes and turnips mashed with a little almond milk, salt and pepper, and garlic, were also incredible, and the “gravy” (sauteed garlic, coconut milk, cornstarch, parmesan cheese, nutmeg, and black pepper) got rave reviews.

Millet amaranth loaf

6 cups water

1 1/2 cups millet

1/2 cup amaranth

Minced garlic

3 medium zucchini, finely chopped

Paprika, oregano, dill seed, salt and pepper (fresh herbs would be even better)

Sunflower seeds

Bring lightly salted water to a boil, then add millet and amaranth and simmer, with the lid slightly tilted, until soft and water is absorbed. Meanwhile, sauté garlic and zucchini, and seasonings, and mix into grains. Grease 9 inch pan, pour mixture in, and bake 25 min at 350ºF or until golden brown. Enjoy!

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