Scrumptious Millet Balls

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These are really delicious!
2 cups millet, cooked
1 cup whole wheat bread crumbs (you can make your own by toasting bread and then pulverizing it in the blender)
1 cup soy flour ground
1/2 tsp. coriander seed, ground (if you cannot find it ground, you can mash it in a mortar or pulverize it in the blender)
Salt to taste
2 Tbsp. sweet paprika powder
1/4 cup water

Mix the first 4 ingredients, adding water to make a dough-likie mixture. When well mixed, add the rest of the ingreidnets and mix thoroughly. Set aside and let the dough rest for at least 30 minutes so that the Do-Pep can act upon the dough so that the balls won't fall apart on you.
Form the balls about the size of a Tbsp and bake them at 400ยบ F until well cooked. About 1/2 an hour, turning them over every 10 minutes and not letting them burn. Serve with your favorite tomato sauce.
3/4 cup Do/Pep
1 Tbsp. flax seeds, ground
3 Tbsp. onion powder
1 1/2 tsp. garlic powder
2 Tbsp. olive oil
1 tsp. Italian Seasoning
1/2 tsp. tarragon,
You can use these balls as a side dish for just about anything! We had ours with brown rice and lentils and a green salad. You can have yours with anything you like, even pasta. If you use them for pasta, do not cook them with the pasta but add them to it after you have served the pasta. And try to let the dough rest a little longer, so that the balls will be sturdier.

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Andrea said...

What is do-pep?

Craftybegonia said...

Do-pep is vital wheat gluten. It keeps the dough together. When you mix it into a batch of patties, burgers, etc., it keeps them from falling apart. The longer you let the dough rest while the do-pep acts on it, the more the dough will hold. In some recipes, you can make sliceable meat substitutes and meatballs. Look around this site, you will find even sausages!