No sugar two ingredients beetroot pearl millet cereal – gluten free and dairy free
Ever wondered what can also be eaten as cereal?
Beetroot!
Wonder how? Then read along!
This vibrant ‘I’ll make it seem like you played Holi’ staining vegetable is included in anti inflammatory meals and protect cells from damage.
Beetroot are an excellent source of Folate, Manganese, Vit C, A and Potassium.
I was diving into metric baking and wanted to make the most out of what I had in my fridge. I had some beetroots, bajra flour that was nearing expiration, some black sesame seeds which was essential for my cycle at that time. Naturally, I wanted to make crackers out of them. I was successful in the past with whole wheat flour and beetroot crackers.
Cooking the beetroot, pureeing them and then making dough seemed like a lot of prep. So, I thought of just pureeing the beetroot mix it with the pearl millet flour and make crackers.
What I did not take into account was how much of flour to puree ratio I need.
Hence, there was no crackers.
But there was a cereal idea. Mixed same amount of raw beetroot puree and Pearl millet flour(Bajra flour), made rounds of 4g and baked them in the oven.
Enjoy the Benefits!
These cereal balls are not only easy to make but also offer a range of health benefits:
Gluten-free and dairy-free: Suitable for individuals with dietary restrictions.
High in fiber: Promotes digestive health and keeps you feeling full.
Rich in nutrients: Provides essential vitamins, minerals, and antioxidants.
Versatile: Can be enjoyed as a snack, breakfast addition, or trail mix component.
So, why wait? Give these beetroot and pearl millet cereal balls a try and experience the goodness for yourself!
No sugar two ingredients beetroot pearl millet cereal – gluten free and dairy free
INGREDIENTS
Raw beetroot puree – 135g
Bajra/Pearl Millet flour – 136g
Gingelly oil – 1 Tablespoon
A pinch of salt
RECIPE INSTRUCTIONS
Step 1: In a bowl, add Pearl millet/bajra flour, raw beetroot puree, oil, salt and form a dough. Note that the dough will be wet unlike cracker or roti dough.
Step 2: Make 3g or 4g rounds with the dough and place on a baking tray lined with parchment paper. Space them evenly.
Step 3: Halfway while making the rounds, preheat the oven at 180C for 10 minutes. Alert: Making the rounds is time consuming.
Step 4: Insert a toothpick halfway into the cereal rounds. Bake them for about 40 to 45 minutes. Peek at them around 40 minutes. This tip is given because baking duration varies according to your oven temperature.
Step 5: 166g was the resulted amount of cereal. Let them completely cook, put desired cereal amount into a bowl, add milk and enjoy!
NOTES
If hot milk is added, then after a few minutes you get a soft bajra cereal with pink hued milk!
Add sugar to milk if desired.
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Bye!
