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Farm-to-table recipes

Mary Montague

¼ c. millet
¼ c. quinoa
2 Tbs. amaranth (gluten-free grain)
1 c. old-fashioned oats, plus more for topping
2¼ c. buttermilk, divided, plus more for brushing
½ c. water
2 Tbs. vegetable oil, plus more for pan
3 c. whole wheat flour
1 c. all-purpose flour
2 Tbs. flaxseed
1 Tbs. kosher salt
2 tsp. baking soda
¼ c. sunflower seeds, plus more for topping
4 Tbs. unsalted butter, cut into pieces
3 Tbs. brown rice syrup or mild-flavored (light) molasses

Mix millet, quinoa, amaranth, oats, 1 c. buttermilk, and ½ c. water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.) Preheat oven to 350°F. Lightly oil an 8”-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ c. sun...

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