Little Millet Date and Nut Bars

Ingredients

• little millet — 180 g (raw; cooked as below, then 200 g of it is used)
• water — 3/4 cup (for cooking the 180 g of millet in a pressure cooker)
• dates — 80 g (pitted)
• nuts (almonds, cashews, walnuts) — 25 g (chopped)
• seeds (chia, flax, sunflower) — 25 g
• almond butter or peanut butter — 30 g
• honey — 15 g
• vanilla extract — 3 g (optional; printed as '3g tsp')
• salt (a pinch, plus a pinch for cooking the millet)

Method

1. Dry-roast the little millet for 2 minutes and wash it. Pressure-cook it with the 3/4 cup of water, adding a little salt, until the cooker whistles once; spread it on a plate to cool, then weigh out 200 g.
2. Pulse the dates, nuts and seeds in a food processor until finely chopped and evenly mixed.
3. In a mixing bowl stir together the cooked millet, nut butter, honey, vanilla (if using) and a pinch of salt.
4. Add the date and nut mixture and work everything together; your hands do this best.
5. Line a tray with baking paper, tip in the mixture and press it into a firm, even layer.
6. Chill for 1 to 2 hours until set, then cut into bars. Keep them in an airtight box in the fridge for up to a week.