Yield 1 1/2 cups
This healthier buttery spread actually gives you some fiber (other butter spreads have ZERO fiber) and offers a healthy dose of thiamine, niacin, and magnesium.
1. Keeps in refrigerator for about 5 days. I tried freezing this, and it changed the texture too much. (It was still edible - but barely). Since dividing the recipe in half doesn't work well (not enough in the blender to blend smooth), if 1 1/2 cups of butter is too much for you to eat in 5 days (like it was for me), consider sharing some. :)
2. I cook my millet in a crockpot (as described in this post) for 6 to 7 hours on low using 3/4 cup of millet and 3 cups (scant) of water. I like my millet to have a thick consistency so that my butter isn’t thin.
3. If you would like your butter to have more of a yellow color, add 1 to 2 small slices of raw carrot to the blender.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2017/10/millet-butter-healthy-buttery-spread.html