BAKED MILLET CUTLETS

you can also add a teaspoon of xylitol to make it sweeter.

Boil your millet and drain it. Add grated apples (moderately finely grated), linseed, sesame seeds (don’t grind them) and let it stimmer for a while. Then add coconut oil, spices and potato flour at the end. If it’s too watery – drain it and add more flour. Form cutlets and put them into moulds to make sure they don’t fall apart. Bake them for half an hour in 180 °C.