I had some leftover boiled potatoes from the previous night’s dinner, which I turned into a really tasty little potato salad. Basically I just tossed potato chunks in a very mustardy vinaigrette made with apple cider vinegar and olive oil and generously seasoned with salt and pepper.
There is also a white bean and salmon burger, and carrots and celery sticks. Yum!
We are moving at the end of the week, so I am trying not to buy more food and use as much as possible of what we have. This has made for some random concoctions lately, these muffins being one of them. It’s a bit of a “kitchen-sink” approach… Throw it all in there.
- 1/2 cup millet flour
- 1/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp millet grains
- 1 tbsp chia seeds
- 1-2 tbsp shredded coconut
- 1 tbsp psyllium husks
- 200 ml orange juice
- 1/4 cup oil
- 1 tsp vanilla
- 1/2 mashed banana
- 1 tsp apple cider vinegar
- some chopped strawberries
Mix dry ingredients, except psyllium husks. Fold in strawberries. Mix wet ingredients and psyllium husks well with a stick blender. Add wet to dry. Spoon into muffin tin and bake at 190C for about 20-25 mins., until golden.
My bento had more millet polenta and two small chickpea pumpkin burgers (a can of chickpeas, half a can of pumpkin, some onion and ginger). The top compartment has celery sticks and a gluten-free millet blackberry muffin (a riff on my standard gf muffin recipe, but with a millet/sorghum flour blend, some whole millet and broken up blackberries). The muffins were pretty good.
Husband dearest got a bigger piece of the millet polenta and a burger made from a can of white beans and a can of salmon (turned out quite good). He also got a gluten-fre muffin, an some carrot sticks.
Al got a bento too today 🙂 They are quite similar, although he obviously eats more..
In the big compartment on the right, there are two big pieces of millet and swiss chard “polenta”, for which I found the recipe here. It was quite good! The burgers are chicken seasoned with za’atar.
To the left: a kiwi, raspberries, cucumber and carrots.
Mine also has a burger, millet/chard “polenta”, carrots and a kiwi.
The final item is a muffin I made with wholegrain spelt and millet flours, ricotta, orange juice and raspberries (!). It was a totally experimental thing, and it was a while since I had baked with gluten. They rose too much and the batter was too wet (gluten-free goods usually don’t rise as much and require a wet batter, and seem to have forgotten that the same does not apply for normal baking…), so they ended up collapsing and as a result are somewhat odd-looking. This is why they have not showed up on the blog… They taste good though!
I was a bit uninspired this morning, so this is the result. There are two small sandwiches with herbed goat cheese, a kiwi, some blueberries and a carrot.
The bread I use is this rye bread. I eat it for breakfast every day with pumpkin seed butter and honey, so I generally try to do something different for lunch, but at the same time you can’t really go wrong with bread and cheese.. Says the member of the household who can actually eat those things… That bread is very good and it keeps you full long, plus it keeps well in the fridge. A good thing when there is only one person who can eat it!