This past weekend, Canadian Thanksgiving, was a decadent treat for weather. A Thanksgiving picnic in the park was just what the weather ordered, and we were happy to oblige. Kinpira stuffed sushi, fresh local apples, and my husband’s amazing macro take on oatmeal raisin cookies. Simple- yes. But with our packed schedules it was just what we needed. An afternoon with each other, breaking in our new picnic blanket with simple and lovingly made food, catching up on good fiction and absorbing as much vitamin D as the sun could give us. It was a nontraditional celebration of Thanksgiving, a day more commonly spent busily in the kitchen, oven blasting extra (and welcomed) warmth. It was a spontaneous celebration we embraced and instead of thinking about the winter that’s coming, we feigned ignorance and delightedly baked our bodies in the heat of the sunshine. Which brings me to these lemony kisses of deliciousness. They were perfect for the relaxed vibe of our weekend and we ate them as dessert…. as breakfast… as a snack… Enjoy them however you like, on these last windows-thrown-open days of summer.
No Bake Lemon Millet Mini “Doughnuts”
1 Cup Millet
3 Cups Apple Juice
pinch of salt
Zest of one Lemon- I wanted these really lemony. You could use less zest for a more subtle flavour.
Lemon juice to taste- I squeezed about 1/4 of the lemon
Maple syrup or brown rice syrup to sweeten, to taste- optional
1. Rinse the millet in a bowl then strain out the water. Repeat until the water is mostly clear.
2. Soak the millet overnight in the apple juice.
3. Bring the millet and apple juice to a boil, add the pinch of salt, then lower the heat and cook on medium low for 40 minutes to an hour- you want the millet to be soft and not at all crunchy. I find the time varies depending on the type of stove you have, and where your medium low setting is. You might have to add a bit of water during the cooking time. Just check the liquid level occasionally.
4. When the millet is cooked, add in the lemon juice, lemon zest, sweetener, and mix. Taste it here to make sure you have your desired balance of lemon flavour and sweetness.
5. Pour the millet into your pan of choice- I used mini doughnut pans for these, but you could easily use mini cupcake tins or a shallow tart pan if you want a thin cake instead- and let the mixture cool. Once cooled, remove from the pan and enjoy.
If you’re eating more widely, these would be amazing with a bit of dried coconut mixed in.