Cook your millet until it absorbs all the liquid, about 20 minutes Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper. Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.
So I made Tyler Florence's Mexican pot roast tacos, along with his amazing recipe for guacamole. I made the Mexican pot roast and sauce the afternoon before our dinner party to help me save time the day of our gathering
sautéed peppers and onions layered between tortillas then topped with guacamole. Last night we had Pesto Lasagna from Italy, so tonight, we’re jumping the pond and enjoying lasagna with a Mexican flare