¾ C Millet
2 ½ C water
2 Tb ground flaxseed, in 4 Tb warm water (egg substitute)
2 onions, sliced ( red or white)
600 gm pumpkin, deseeded, peeled & diced 1cm cube
Sea salt & pepper
1 bunch basil
1/4 C almonds
1 clove garlic, peeled
1 Tb water
¼ C pumpkin seeds (pepitas)
For the base.
Pre heat oven to 180°
Toast millet dry in a medium saucepan for 2 min, toasting gives a nuttier flavor.
Add water, good pinch of salt and simmer on low heat with lid on for 20 min, stirring half way.
Mix flaxseed with warm water to make paste.
Turn heat off and stir flaxseed paste into millet and mix well to make a creamy consistency.
Spread mix evenly into tart tin (any shape tin works approx. 30cm, spray with olive oil if not non-stick). Use the back of a wet spoon if mix is too sticky. Place in freezer to cool for 10 min then bake at 200° for 15 min, allow to cool before topping.
Heat 1tb olive oil in a fry pan and cook onions on a low heat for 10 min, add a little water if they are sticking. Add pumpkin, pinch salt, pepper, drizzle of olive oil and fry on medium heat for 10 min.
Blitz basil (reserve some leaves for garnish), almonds, 2Tb olive oil, water, garlic and good pinch of salt in food processor until combined. Add dash more water if required.
Spread pesto over millet base. Top with onion, pumpkin mix and sprinkle pepitas over. Bake in oven at 200° for 30 min. Allow to cool for 10min before removing from tin. Garnish with basil leaves and salt & pepper to serve.
Millet is a small round ancient seed. It is very nutritious, particularly high in protein, magnesium and fibre. The method of cooking allows it to be creamy like polenta or fluffy like cous cous.