Tonight’s recipe is pure FUN!
Just a quick update! I’m still in Spain! Well – actually, I think when you read this I’ll be in Portugal. I’m walking the El Camino de Santiago. It’s a pilgrimage along the coast of Spain and Portugal. I’m walking it with my mom in thanksgiving for the healing she’s received from her stroke!
OK – so tonight!
Sometimes, things aren’t what they seem…Like this “cupcake!” It’s actually made of veggies!!!
And it’s savory!
But don’t let that scare you. It’s merely a fun presentation of a delicious combination of ingredients!
Broccoli Millet “Cupcakes” with Carrot “Frosting!”
They were so whimsical and fun! And absolutely delicious.
And they’re gluten free and paleo with a vegan option!
Now, you may be scratching you head at one of these ingredients: millet.
I mean….isn’t that literally bird seed?
Millet is a highly nutritious, gluten-free whole grain that is widely used around the world as a cereal staple. It is very similar to quinoa in its make up, and can be compared in taste and texture to couscous! Plus, it is a terrific source of fiber, magnesium, and antioxidants.
And like all my recipes, if you prefer, you can sub either quinoa or brown rice for the millet!
Here’s What You Need: (Serves 3-4)
For the “Cake”:
3/4 cup millet cooked in 1 1/2 cups veg stock
1 stalk of broccoli, broken into florets and steamed
3 green onions, sliced
2 garlic cloves, grated
2 Tbsp almond flour
1 egg white (Vegan option: 1 flax or chia egg)
salt and pepper
For the “Frosting”:
10 large carrots, peeled, chopped and steamed
1/4 cup raw cashews
salt and pepper
Preheat oven to 400 degrees.
Cook the millet until it absorbs all the liquid – about 25 minutes. Then, fluff it with a fork and spread it out on a plate to cool.
In the meantime, steam the broccoli until it is barely tender. (It will finish cooking in the oven). Shock it under ice-cold water, drain it, and pat dry.
Then put the broccoli in the food processor, and pulse until it looks shredded. (The stage before “pureed.”)
Transfer it to a medium-sized bowl, and add your egg white, almond flour, garlic, green onions, salt (about 1/2 – 1 tsp), and pepper.
Then rise out your food processor – you will use it again.
After your millet has cooled slightly, add it to the broccoli mixture and mix well to combine.
Scoop 1/4 cup of the mixture into a nonstick muffin tin that’s been sprayed really well with olive-oil spray. (Or use muffin liners.) Really pack the mixture into each cup.
Mist the tops with olive oil, and then bake for 30-35 minutes, until the tops are golden brown!
Will make 9 muffins.
Steam you carrots until they are tender, about 5 minutes. Shock them under ice-cold water, drain and pat dry. Then, puree in the food processor with the cashews and about 1/2 tsp salt and several cracks of black pepper. Puree until smooth and creamy!
Let the cupcakes cool, and then carefully take them out of the pan. Do this by putting a plate upside-down over the muffins, and then in one circular motion, flip the muffins onto the plate. They should fall right out!
To assemble: Put the “frosting” into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner with scissors, and you will have made a bakeshop pastry bag! Then you can pipe the frosting onto your cupcakes! Garnish with thinly sliced green onion.
Serve warm or room temperature.
My oh my, what a treat!
Let me tell you – I made these for my family, and there is such drama when you bring them to the table and present them. Because they are so BEAUTIFUL!
There were “oohs” and “aahs” around the table when they see those whimsical orange swirls.
I mean, come on – you can’t look at these and not smile.
But they’re not just easy on the eyes. They taste phenomenal. The millet cooked in vegetable stock provides this wonderfully savory canvas that is brought to life by the garlic and green onion. The broccoli, which has been pulverized, blends right in and is barely detectable, other than adding a beautifully earthy note.
And then the carrot puree on top is the perfect compliment. It is creamy and rich from the cashews, which provide this magnificent buttery flavor. I honestly couldn’t get enough!
And lastly – the texture is amazing. The millet “pops” in your mouth. And the creamy carrot topping blends it all together.
This is a superstar meal for sure.
One that you can be proud to serve at a dinner party, or even a holiday meal!
See ya tomorrow morning on the Podcast! (Which is free, every day, all this week, so be sure to check it out!)
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
Be sure to check out my affiliate, Audible. Listening to audiobooks while I cook is literally my new favorite thing. And just for you, they’re offering a Free 30-Day Trial Membership. And with this free membership, you’re going to get 2 free audiobooks! Literally. Free. It is the best deal ever. And if for some reason, you decide it’s not for you, you can cancel within those 30 days and it’s zero money out of your pocket, plus, you get to keep the 2 audiobooks. Soooo…it’s pretty much a no brainer. Plus, it’s a free and easy way to support this blog! So thank you!!
Lastly…Did you see my FabFitFun summer unboxing video!? Well…it’s time for the SUMMER BOX!! It is valued at over $367 and includes my favorite makeup brand, Tarte! It’s a quarterly box of beauty, fashion, home and fitness products for only 39.99? YES. PLEASE. You can get $10 off when you use my code HEATWAVE at check out too 🙂
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***
@beauty.beyond.bones – Instagram
Next time you’re shopping on Amazon, be sure to stop by my link, amazon.com/shop/beautybeyondbones first! Doing so is absolutely FREE for you, and a great way to support this blog! (When you stop by my link first, whatever you get on Amazon will give this blog a little kickback :))
For Podcast versions of my posts, please check out Patreon! It’s only $2 a month!! You make this blog possible 🙂