This bread is much like traditional corn bread.
2 cups ground millet (grind uncooked millet in a coffee grinder)
½ cup brown rice flour
1 tsp salt
½ tsp baking soda
1 tsp baking powder
2-3 Tbl honey
2 eggs, beaten
2-3 Tbl melted butter or oil
2 cups alternative milk (I use hemp)
1-2 cups finely grated carrot, or carrot and zucchini
Mix dry ingredients.
Melt butter and stir in honey. Mix in eggs and milk. Add this wet mix and the grated veggies to dry mix.
Pour in greased pan (approx. 8” X 11”) – the batter should be about 2 inches thick.
Bake at 425 degrees for until an inserted toothpick comes out clean (about 35 minutes).
Eat plain or with butter and honey or jam.
You can vary this recipe by adding herbs, onions, whole corn, chili powder or more honey.