Marvelous Millet Muffins

They are moist and crunchy and sweet like honey!  Love them.  I accidently left out the butter once and they were still delicious.
These are also from Heidi Swanson's Super Natural Everyday


Preheat oven 400*, butter a muffin tin or line with paper liners.

2 1/4 c. whole wheat pastry flour
1/3 c. raw millet
1 t. aluminum free baking powder
1 t. baking soda
1/2 t. salt
1 c. plain yogurt
2 large eggs, lightly beaten
1/2 c. barely melted, unsalted butter
1/2 c. honey
grated zest and 2 T. juice from 1 lemon.

Whisk dry ingredients in large bowl.  In 2nd bowl, whisk all the rest of the ingredients.  Add to the dry and stir until just incorporated.  1/4 c. batter per muffin tin.

Bake 15 minutes until tops are brown and just beginning to crack.  Let cool 5 min in pan and then turn out to cool on a wire rack.

Too Tasty Kale Farro Salad

This comes from Heidi Swanson's Super Natural Everyday


Preheat oven to 350*

1/3 c. olive oil
1 t. toasted sesame oil
2 T. shoyu, tamari or soy sauce
3  1/2 lightly packed cups chopped kale, stems & ribs removed
1 1/2 c. usweetened large-flake coconut
2 c. cooked farro (1 c. farro to 2 c. water, boil water, add farro, lower heat for 15-20 min.)

Whisk or shake oils and soy sauce, toss 3/4 of this sauce with kale and coconut--massage into leaves if needed.
Spread kale evenly across 2 baking sheets, bake 12-18 minutes
until coconut is deeply golden, toss along way and switch sheets upper and lower if necessary.

Remove and taste.  Add the rest of dressing if you liike.  Place farro on platter, top with kale, serve warm.
This amount serves 4.