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| shown topped with hummus and avocado, real salt & fresh ground pepper |
Makes 4-5, 4"cakes
1/4 cup millet, ground (I took the millet seed and put them in a coffee grinder, made it into a flour, you could also use cornmeal instead)
2 TBS GF Flour (I had some Pure Pantry GF flour I was almost out of, and wanted to use. Can sub wheat or spelt flour in place)
1/4 tsp baking powder
1/2 tsp sea salt
1/4 tsp garlic powder
1 TBS flax seed, then grind
2 TBS nondairy milk
1 TBS hummus of choice, or another 1/2 TBS milk
1 medium zucchini, grated
1 medium carrot, grated
1/2 sweet or yellow onion, diced small
In a medium bowl, mix together dry ingredients, then add in nondairy milk. Mix together, it will be slightly dry, the real moisture will come from adding the veggies.
Now you will want to heat up your skillet (med-hi) so it will be primed and ready when the batter is finished.
Add the zucchini, carrot and onion to the bowl and mix together. You may have better mixing luck, but I ended up just working it in with my fingers slightly.
Put some oil down in the skillet to prevent sticking, or some nonstick spray. Scoop out batter, about 1/3 cup worth, and flatten into a cake/patty on the heated skillet. Brown on one side, then flip and brown on the other. They won't cook all the way through, just the outsides will be slightly crisp.
Serve immediately (they start to get mushy after a bit from the liquids in the vegetables).
Ideas for toppings:
guacomole
avocado
chopped tomato
salsa
hummus
pesto
hot sauce
little bit of olive oil w/salt and pepper
