I decided a while back that I needed to learn the basics of making casseroles so that I’d have another technique for using up whatever leftovers happened to be around. Mike (as per usual) suggested that the casserole involve fruit. This is what we came up with–not exactly what I think of as a typical casserole, but I guess it’s a switch from banana bread if you need to use up ripe bananas.
I’ve read about using flax meal as an egg replacement, but I’ve never tried it before because eggs are not an issue for us. I decided to try using the flax meal this time because I thought it sounded tastier than eggs mixed with bananas and I figured the extra nutty flavor would be a bonus.
- 2 cups cooked millet
- 3 tablespoons flax meal plus 6 tablespoons hot water
- 2 bananas
- 1 cup blueberries
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Beat the flax meal and water together in a large bowl. Let rest for about 5 minutes, until the mixture is roughly equivalant to the consistency of eggs.
- Mash the bananas into the flax mixture.
- Stir in the millet and cinnamon; then gently mix in the blueberries.
- Pour into a greased 8×8 inch casserole dish.
- Bake for approximately 45 minutes until the edges are browned.
(Serves 4)
This would be nice for a weekend breakfast, although Mike would like me to point out that it’s also good for dinner.
Last time I added 1/2 cup chopped walnuts. I completely forgot to add them this time, but they were a good addition. I think I’ll try almonds next time.
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{ 12 comments… read them below or add one }
OH MY Goodness!! This is a perfect recipe for me! I love whole millet and blueberries just happen to be one of my favorite berries! I love how you didn’t use any refined flours in this, along with NO eggs!! THANK YOU! I can’t wait to try this!
Hehe. This recipe has been kicking around in my head for quite some time. I really want to make more recipes with millet. (Mike has decided it’s his favorite grain.) I’ll have to do more experimenting with the flax meal too. We shall see what I come up with. Or you can make up the recipes and I’ll reap the benefits.
We are definitely trying this one. Reiley has millet for snack at school every week (Wednesday is “millet day”), so I’ve been wanting to try it at home too. The fact that it is a casserole AND involves flax to help fight the constipation that plagues my children makes this a Heffern must! I’ll let you know how it goes.
Heh, hope you enjoy it.
Do they do a different grain every day? That’s a fun idea.
Hi this recipe looks delicious but I’m on a strict anti-candida diet and can’t eat any dried fruits, just fresh apples, pears, kiwis and pinapples. Can I substitute bananas and blueberries with any of the fruits I can eat?
Well, I certainly don’t want to tell you can’t. I’m just not sure the casserole will come out. Maybe try blending some apples or pears and use that as a substitute for the bananas?
this looks absolutely delicious! however, i am only cooking for myself =) how would you suggest storing this? would it be okay to freeze? wouldn’t want any of this deliciousness to go to waste!
Hmm, if it involves bananas, we generally don’t end up with leftovers. Unfortunately, I have no clue how well it would freeze or not. Do you own a loaf pan? Maybe try making half the recipe and baking in a loaf pan, and then you’d have less to worry about.
Hi Kalinda,
I notice you did not put any sweetener in. Like honey, how does it taste.
I thought the blueberries and bananas made the casserole sweet enough. Honey certainly could be added though.
Thank you so much Kalinda. I tried it out and it was scrumptious. I will be trying it again, this time using bananas as your recipe states, but will use strawberries or goji berries instead of blue berries because I can’t find any of the latter
Have a lovely day and thanks so much for this delicious and healthy recipe!
Great, I’m glad to hear it worked out for you. Strawberries and goji berries both sound like nice additions.