Quick Millet-Quinoa Bread

This quick bread recipe was born out of my journey (leon) with Traditional Chinese Medicine and Ayurvedic healing, specifically designed to support my constitution which tends toward dampness accumulation (evidenced by my white tongue coating) and digestive sensitivity. Using fresh-ground millet and quinoa-grains that strengthen digestive fire while clearing internal dampness - along with warming spices like ginger and cardamom, this bread actually supports my healing process rather than working against it.

2025-05-29

Grind Fresh:

Note: This is a small portion. For a double batch to freeze some bread, I make four portions of ingredients below.

• 1 cup whole millet
• ½ cup whole quinoa
• 1 tbsp whole flax seeds

Add After Grinding:

• ¼ cup arrowroot starch
• 2 tbsp psyllium husk
• 1-2 tsp baking powder
• 1 tsp of salt
• (½ tsp fresh grated ginger)
• ¼ tsp ground cardamom
• Seeds if you like

Wet Ingredients:

• 1 ½ - 1 3/4 cups warm water (start with 1¼ cups, add more as needed)
• 2-3 tbsp melted ghee

Method:

• Grind 1 cup millet, ½ cup quinoa, and 1 tbsp flax seeds in your stone mill
• Mix all dry ingredients together
  • ¼ cup arrowroot starch
  • 2 tbsp psyllium husk
  • (½ tsp fresh grated ginger)
  • 1-2 tsp baking powder
  • Pinch of salt
  • ¼ tsp cardamom
  • Seeds if you like
• Combine 1 ½ cups warm water and 2-3 tbsp melted ghee
• Add wet to dry ingredients, mix gently
• Let batter rest 10-15 minutes for psyllium to hydrate
• Add more warm water gradually (up to additional ¼ cup) until batter spreads easily with gentle spoon pressure (total liquid may reach 1½ cups)
• Spoon into greased pan and spread evenly
• Bake at 375°F for 30-45 minutes until golden and springs back when touched

Notes:

• Batter should be thick but spreadable, not requiring hard pressure
• Psyllium continues absorbing liquid, so adjust water as needed
• Fresh-ground grains will have the most Qi-supporting energy for a damp constitution

#bread #baking #self-ground #gluten-free #TCM #ayurveda