FUN FACTS ABOUT MILLET:
*Millet prefers warm growing conditions but has amazing adaptogenic abilities and is largely resistant to drought with the ability to grow in very harsh soil conditions.
*Under Mao, the Red Army ate a lot of millet.
*In TCM millet is said to strengthen the yin and is good for boosting the spleen and liver.
CURRIED CARROT MILLET CRACKERSINGREDIENTS:
✿2 1/2 cups cooked millet
✿2 cups carrot pulp (left over from juicing)
✿1 tbsp + 1 tsp curry powder
✿2 tbsp flax
✿1 tbsp ground chia
✿1 tsp sea salt
✿1 1/2 cups water
1) Cook millet as directed on the package.
2) Make some carrot juice so that you have left over carrot pulp (alternatively you could grate 2 cups of carrot).
3) In a high powered blender or food processor combine all of the ingredients and pulse until it becomes a smooth batter.
4) Separate the batter equally on two teflex lined dehydrator sheets forming a square with the batter (I like to use a pie serving spatula to do this). *You could try this on parchment lined cookie trays (I have never done it but in theory it should work).
5) Dehydrate at 105-110 for up to 14 hours (depending on how crispy you like them). If you leave them in this long there should be no need to flip them over. If you are trying it in the oven, put the oven on at its lowest setting and place the cookie trays in the oven for 8-10 hours or until crisp.
6) Serve with your favourite dip!
7) Share with friends.
Happy Song of the Day: