"Millet Bars"

A recipe inspired by a local bakery's version. While it's true that the millet adds a lot of flair to these bars, they could just as easily be called oatmeal cookie bars. Once you skim the recipe, you'll see what i mean.

For our first attempt we spread them onto a baking sheet, which could possibly work, but it's hard not to overcook them. The goal is to have a crunchy, stable exterior and a gooey, barely cooked middle portion. So the first batch came out hard, like a hard granola bar. Still good, but not perfect (maybe perfect to crumble into granola...). I think you get a sense of the thickness in these two pictures.

The second round was made in a deeper baking pan, and cooked hardly at all. Perfect! And they're vegan, for those people out there who a) are vegan or b) worry about ingesting undercooked eggs. If you have leftover mash (i don't want to say batter, but we all know that's what it is), it seems well suited to be a crumble topping or eaten with vanilla ice cream.