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.
Prep Time7 minutesmins
Total Time7 minutesmins
Servings: 1.5cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
2/3cuphot, freshly-cooked milletSee note #3 below. (Be sure to keep millet hot until ready to add to other ingredients.)
Instructions
Place all ingredients in blender and blend until very smooth. (I use a high-powered blender to make this recipe. Other blenders have a hard time getting it super smooth.)
Pour into container and chill.
Notes
1. Mild-tasting coconut oil is coconut oil that does not smell like coconut or have a coconut flavor.2. This Millet Butter 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. :)3. I cook my millet in a crockpot (as described in this post) or in an Instant Pot using the slow cook function for 6 to 7 hours on low. 3/4 cup of millet to 3 cups (scant) of water is a good ratio. I like my millet to have a thick consistency so that my butter isn’t thin.4. 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.