This isn’t your typical biscuit recipe made with refined flour that offers little nutritional value. This is a thicker, heavier biscuit that nourishes your body and satisfies your hunger. The cooked millet in the biscuit creates a richer, more satisfying, filling product. You can serve the biscuit with a meal,, and because of its high nutritional value, you can also use it as a healthy snack; it’s also great for traveling.
Creamy, nutty, and slightly sweet, millet is the signature whole grain for this time of year. Known for feeding and nurturing your spleen, pancreas, and stomach, it is considered an anti-stress grain. Millet has the highest amino acid protein profile and highest iron content. It is a gluten-free grain, contains B vitamins, and is also rich in phosphorus. Millet is the easiest whole grain to digest and is alkalizing to the body. When you cook millet, it comes out creamy.
Squashes are full of fiber, high in antioxidants, and minerals. Squash boosts your immune system, improves digestion, strengthens bones, can help lower high cholesterol, reduces inflammation, helps lower high blood pressure, regulates metabolism, and optimizes blood sugar levels.
Savory Butternut Squash Corn Biscuits
1/2 cup millet
1 cup water
1 cup rice beverage
2 cups butternut squash (cut up)
1/4 cup olive oil
1/4 cup rice beverage
1/2 cup medium cornmeal
2 cups oat flour
2 tsp. baking powder
1/2 tsp. sage
1/2 tsp. rosemary
1/4 tsp. sea salt
Place the millet and 1 cup water in a pot. Bring to a boil for a couple of minutes. Reduce the heat to the lowest setting, cover, and simmer for 20 minutes, until the water is absorbed and the millet is soft.
Remove from heat and add ¾ cup rice beverage. Do not stir. Cover and let sit while you prepare the remaining ingredients.
Steam the cut-up butternut squash for about 7 minutes, until fork-tender.
Place the squash in a food processor with the olive oil, ¼ cup rice beverage, sage, rosemary, and sea salt. Purée until smooth.
In a mixing bowl, combine the cornmeal, oat flour, baking powder, cooked millet with its soaking liquid, and squash purée. Mix until combined.
Spoon the dough into an oiled muffin pan. Bake at 350°F for 30 minutes. Let cool and enjoy.
