Ingredients
Directions
Heat peanut butter, maple, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.
Remove from heat and add the millet and chia seeds to the mixture.
Stir until combined.
Transfer the mixture to a parchment-lined loaf pan.
With clean hands or a spatula, press down very firmly until formed in the loaf pan.
Freeze for one hour.
Remove from the loaf pan and cut into 2x2” bars.
Chef's Notes
Substitutions
Use puffed rice or quinoa in place of millet.
Instead of peanut butter, use almond or other nut butter of choice.
What is puffed millet?
Millet can be made into a cereal-like puffed grain by toasting or "popping" them into a light and crunchy snack (similar to popcorn, but a bit smaller). Popped amaranth, millet, and quinoa are commonly eaten as breakfast cereals and used to make seed and nut bars. You can easily pop the grains yourself from the whole grain although they tend to fly since they’re so tiny, therefore be sure to use a lid with a little crack to allow for steam to escape! Or, you can purchase puffs at specialty grocery stores, natural grocery stores, or online.
Sugar-free
Use date paste in place of maple syrup.
Nut-free
Use sunflower butter in place of peanut butter.
Storage
Store leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months.
Ingredients
Directions
Heat peanut butter, maple, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.
Remove from heat and add the millet and chia seeds to the mixture.
Stir until combined.
Transfer the mixture to a parchment-lined loaf pan.
With clean hands or a spatula, press down very firmly until formed in the loaf pan.
Freeze for one hour.
Remove from the loaf pan and cut into 2x2” bars.
