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International Year of Millets 2023: Kickstart A Healthy New Year with These Millet Dishes

Why not begin this year on a positive note given that it is the first day of the New Year and the International Year of Millet? This article seeks to provide readers with a few nutritious millet dishes for the new year.

Sonali Behera
Here's a list of healthy millet meals that you must try today.
Here's a list of healthy millet meals that you must try today.

What kind of New Year's person are you? Some of us are partygoers who want to enjoy the first day of the year to the fullest. On the other hand, some enjoy cuddling up in my softest jammies with a companion, a nice book, a cute animal, or, ideally, all three! While others are caught in the middle, choosing to either host a small gathering of friends at their house or reserve a table for two at their preferred restaurant. Whatever best defines your New Year's plans, there's one thing we can all agree on that is to start the year with a kickstart meal.

We have compiled a list of healthy New Year's meals to help us ward against the evil vibes of 2023.

List of Millet Dishes for a Healthy New Year:

1. No Bake Chocolate Millet Cake

Everyone enjoys beginning their meal with something sweeter yet still nutritious. Why not choose millet cake instead? Imagine enjoying millet and chocolates right now. This nutritious no-bake chocolate cake made with millet is filled with good-for-you ingredients. Vegan, gluten-free, and ideal for practically any situation.


For the Crust

  • 80 g roasted almonds

  • 10 g rolled oats

  • 70 g dates previously soaked in water for a minimum 1 hour

  • 1 tablespoon cacao powder

Chocolate-millet filling

  • 100 g millet

  • 350 ml of almond milk

  • 120 g dates previously soaked in water for a minimum of 2 hours

  • 50 g creamed coconut highly concentrated coconut in a firm block

  • 100 g dark chocolate

  • 100 g roasted hazelnuts ground

  • 1-2 tablespoons almond milk

  • date syrup for extra sweetness, if needed

Chocolate topping

  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

  • 80 g dark chocolate

  • 2-3 tablespoons agave


For the Crust

  • Two tiny 10 or 11-cm springform cake tins should have their bases lined with baking paper.

  • Almonds and rolled oats should be processed in a food processor until they are powdered. Dates that have been drained should be added. Process until the mixture comes together. If required, add date syrup to adjust sweetness.

  • To create the foundation, divide the mixture between two cake pans and press down firmly. During the filling's preparation, refrigerate.

Filling with chocolate-millet

  • The millet should be properly rinsed and drained. 350 ml of almond milk should be added to it in a big pan or a medium pot. up to a boil. Cook for approximately 15 to 16 minutes while covered; be careful not to overcook.

  • Get rid of the heat. Drain any remaining liquid well and allow it to cool.

  • Melt chocolate and creamed coconut in a medium saucepan over low heat. Place aside.

  • Dates should be drained and added to the blender. Blend in the cooked millet after adding it to create a thick paste.

  • Once you have a smooth, thick chocolate cream, continue processing while adding melted chocolate and powdered hazelnuts. Add a little date syrup to the recipe to adjust the sweetness if necessary.

  • If the chocolate cream is excessively thick, stir in a couple of tablespoons of almond milk.

  • On top of the crusts, spread the chocolate cream. The optimum time to chill the cakes is overnight.

Chocolate topping

  • Melt chocolate in a medium saucepan over low heat. until smooth, stir. Give it some time to cool.

  • Blend the coconut cream, melting chocolate, and agave nectar for a brief time until smooth.

  • Sprinkle the cakes with the chocolate topping using a teaspoon. To enable the topping to harden, place the cakes in the refrigerator for 30 minutes.

2. Sourdough Millet Crackers

Your new favorite snack will be these sourdough crackers without gluten! They are ideal on their own or for dipping and are vegan and gluten-free. The ideal use for your leftover gluten-free sourdough!


  • Any type of millet

  • Psyllium Husk: This provides our binding and acts like the gluten in these crackers

  • Nutritional Yeast

  • Salt& Spices

  • Refined Coconut Oil

  • Gluten-Free Sourdough Discard

  • Water


  • All of the dry ingredients, including any dry spices or seeds, are whisked together.

  • Add the water, coconut oil, and gluten-free sourdough scraps to the mixture.

  • Any additional, more delicate ingredients, like cheese, fresh herbs, or flower petals, can now be added. To blend, stir.

  • After cutting the dough in half and wrapping each half in parchment paper, refrigerate.

  • The dough should be rolled out, oiled, and then topped. Square them up.

  • Bake till deliciously crunchy!

3. Millet Buckwheat Oven Waffle

Since it's a Sunday morning and you're not in a rush, you have all the time you need to make a hearty meal. Pancakes and waffles often spring to mind, don't they? However, guilt usually goes hand in hand with comfort meals since they are usually loaded with fat, sugar, and processed carbohydrates, even when they are made from plants.

You're in luck because it doesn't have to be this way! If you wanted to, you could make waffles and pancakes into nutritious breakfast options that you could have every morning.


  • 115g (4oz) raw buckwheat groats, soaked

  • 115g (4oz) millet, soaked

  • 450g (16oz) plant-based milk (oat, rice, almond, soy)

  • 1 ripe banana

  • 2 tbsps. peanut butter

  • pinch of Himalayan salt or sea salt

  • ¼ tsp. vanilla

  • ½ tsp. cinnamon

  • 2 tsp. baking powder


  • Overnight soak the millet and buckwheat. Drain and wash.

  • oven to 220 OC (425 F).

  • Make a light grease application with a finger or a cooking brush on the oven waffle molds. Just a little bit is required, keep this in mind. Waffle molds should be put on a baking sheet covered with parchment paper.

  • Blend all the ingredients (except baking powder) into a smooth mixture in a blender.

  • Add the baking powder once the oven reaches the proper temperature, then pour the batter into the various waffle molds.

  • Waffles should be baked for 20 to 25 minutes, or until they seem fairly firm and golden.

  • Take out of the oven and allow it to cool a little.

  • Remove the waffles from the silicone form, flip them over, and place them on the baking sheet. Waffles are baked for an additional 10 minutes until they start to turn golden.

Did you try any of these recipes and how did they turn out? Tell us in the comments section below.

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