Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: Chrmann (
Subject:         Need help: puffed millet squares
Date: March 2, 2011 at 6:16 am PST

I bought a bag of puffed millet. There is a recipe on the bag
for "cheesy dill squares". Sounds good, but I cannot eat this.
I need a revised recipe. I'm allergic to eggs, dairy and corn.
I also follow the McDougal diet so cannot have any oil or fat.
All of the nondairy cheese has corn in it. I usually make a
cheese to use for grilled cheese with but don't think it would
work in this recipe. I wondered about nutritional yeast. But,
wondered if this recipe needed the cheese to help hold the
puffed millet together. I guess the cheese and butter or oil
substitute are the problems in this recipe. I can change the
rest. How would you change this recipe for me?

Cheesy Dill Squares

2 cups Arrowhead Mills puffed millet cereal
1 cup grated sharp cheddar cheese
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1/4 cup butter, softened or hain vegetable oil
1/2 cup arrowhead mills pastry flour
1 egg or egg substitute

Pre-heat oven to 350degrees. In large mixing bowl, mix all
ingredients except Puffed Millet. Fold in Puffed Millet and
scrape into lightly oiled 8 inch square baking dish. Bake for
20-25 minutes, or until lightly browned.

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing