Recipes

Preheat oven to 350°F.

Lightly grease four mini loaf pans with olive oil or butter. (My pans are each 5-3/4 by 3-1/4 by 2-1/4. If your pans are bigger or smaller, simply adjust the baking time accordingly.)

Toast the nuts and seeds until fragrant, about 8 minutes. Separately toast the millet for 5 minutes, until very lightly browned.

In a large bowl, whisk together the flour, baking soda, and salt. In a medium bowl, combine the milk, yogurt, and syrup. Add the wet ingredients to the dry ones and stir until blended. Add the nuts, seeds, millet, and dried fruit.

Divide the batter evenly among the prepared pans. Bake until golden brown and firm, 25-30 minutes. Remove the loaves from the pans and cool on a wire rack.

The cooler the loaf, the easier it is to slice. You can finish the crisps a few hours after they cool, the next day, or wrap them tightly and pop them in the freezer. They’re actually easier to slice when frozen. When you’re ready to bake the crisps, set the oven temperature to 300°F. Slice the loaves as thin as you can and place them on an ungreased baking sheet. (I like to bake one and freeze the remaining loaves until the craving strikes again.)

Bake for 15 minutes. Flip the slices over and return them to the over for 10 minutes. Scatter them on a wire rack to cool.