Roaddoggie's Veggie Loaf
Book: Laptop recipes as of 092809 Submitted by Roaddoggie 11/2011
Chapter: Breakfast
Serves: 16
Book: Laptop recipes as of 092809 Submitted by Roaddoggie 11/2011
Chapter: Breakfast
Serves: 16
1/2 cup millet
1 cup water
1 cup water
1 cup rolled oats
1/2 cup walnuts
4 ounces pistachio nuts
1/2 cup millet flour
1 (15-ounce) can Black Beans
2 tablespoons olive oil
1 cup onion
2 eggs
Spices
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
In a pot, place 1 cup water and ½ cup millet. Cover and cook on low for 20 minutes
Do the following, keeping in mind that the order matters.
Grind the walnuts and pistachios in a food processor until very fine.Place in a mixing bowl.
To the bowl, add half the oatmeal (1/2 cup). Set aside.
Process the onions until very fine, add to the bowl and stir in to the mixture.
Add spices. Mix well.
Add the cooked millet and mix well.
Add the eggs and mix well. Set aside.
Place rinsed black beans, 1 tbls water, and oil in processer until it forms a paste. Then stir into the bowl.
Add millet flour and the last 1/2 cup of oatmeal and mix.
Place mixture on parchment paper and turn it into a log or roll while tucking the ends of the paper in, half way thru rolling, (this can be tricky till you get experience) making a log that is placed in a bread pan.
Bake at 325 degrees for 1 hour.
When cool, refrigerate overnight. (leave wrapped in pan).
Store in a zip top gallon bag keeping the parchment paper wrapper more or less intact.
It's best when reheated or fried.
The nuts are important for taste and texture and grinding them fine is important.
I leave it in the parchment to keep it neat.
It keeps about a week in the refrigerator.
If you don’t use pistachios add 1/2 teaspoon celery salt.
*Roaddoggie’s comment
*millet is probably our earliest cultivated grain. Slightly bitter it has fallen out of favor. It contains a vitamin, laetrile or b17 (that thing that tastes bitter). It’s said to cure cancer by some. The medical establishment claims there is no B17 and its all quackery. I have read that this B17 is found in the pancreas in the body. Of course the search engines will not pull this information up any more. So it can just be considered a good whole grain that used to be a staple of the worlds food back when cancer was not so prevalent.
*Steve’s Googled link. Credentials of the author not determined.
*http://www.cancertutor.com/Cancer/Laetrile.html
Breakfast isn’t breakfast for me without this in my omelet type breakfast.I add some oatmeal with dried fruit and cinnamon and it hits close to that 5 carb exchange. My numbers are always good by lunchtime.
The pistachios add yum.
NUTRITION FACTSAmount per ServingCalories 139 Calories From Fat 75 % Daily Value*Total Fat 9g 13%Saturated Fat 1g 5% Cholesterol 18mg 6% Sodium 151mg 6% Total Carbohydrate 12g 4% Dietary Fiber 3g 12%Sugars 1g Protein 5g Vitamin A 3% Vitamin C 3% Calcium 2% Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.
1/2 cup walnuts
4 ounces pistachio nuts
1/2 cup millet flour
1 (15-ounce) can Black Beans
2 tablespoons olive oil
1 cup onion
2 eggs
Spices
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
In a pot, place 1 cup water and ½ cup millet. Cover and cook on low for 20 minutes
Do the following, keeping in mind that the order matters.
Grind the walnuts and pistachios in a food processor until very fine.Place in a mixing bowl.
To the bowl, add half the oatmeal (1/2 cup). Set aside.
Process the onions until very fine, add to the bowl and stir in to the mixture.
Add spices. Mix well.
Add the cooked millet and mix well.
Add the eggs and mix well. Set aside.
Place rinsed black beans, 1 tbls water, and oil in processer until it forms a paste. Then stir into the bowl.
Add millet flour and the last 1/2 cup of oatmeal and mix.
Place mixture on parchment paper and turn it into a log or roll while tucking the ends of the paper in, half way thru rolling, (this can be tricky till you get experience) making a log that is placed in a bread pan.
Bake at 325 degrees for 1 hour.
When cool, refrigerate overnight. (leave wrapped in pan).
Store in a zip top gallon bag keeping the parchment paper wrapper more or less intact.
It's best when reheated or fried.
The nuts are important for taste and texture and grinding them fine is important.
I leave it in the parchment to keep it neat.
It keeps about a week in the refrigerator.
If you don’t use pistachios add 1/2 teaspoon celery salt.
*Roaddoggie’s comment
*millet is probably our earliest cultivated grain. Slightly bitter it has fallen out of favor. It contains a vitamin, laetrile or b17 (that thing that tastes bitter). It’s said to cure cancer by some. The medical establishment claims there is no B17 and its all quackery. I have read that this B17 is found in the pancreas in the body. Of course the search engines will not pull this information up any more. So it can just be considered a good whole grain that used to be a staple of the worlds food back when cancer was not so prevalent.
*Steve’s Googled link. Credentials of the author not determined.
*http://www.cancertutor.com/Cancer/Laetrile.html
Breakfast isn’t breakfast for me without this in my omelet type breakfast.I add some oatmeal with dried fruit and cinnamon and it hits close to that 5 carb exchange. My numbers are always good by lunchtime.
The pistachios add yum.
NUTRITION FACTSAmount per ServingCalories 139 Calories From Fat 75 % Daily Value*Total Fat 9g 13%Saturated Fat 1g 5% Cholesterol 18mg 6% Sodium 151mg 6% Total Carbohydrate 12g 4% Dietary Fiber 3g 12%Sugars 1g Protein 5g Vitamin A 3% Vitamin C 3% Calcium 2% Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.
