Millet Vegetarian Fruit and Nut Loaf

Aren’t I slack !  This is the first post for 2018 ! And look at the date, it’s nearly half way through the month !!!  Happy 2018, to all who I have not wished already.

I have decided that I get top marks today for this 🙂 .  Seriously guys, this Millet Vegetarian Fruit and Nut Loaf totally overwhelms me every time I make it, but in such a good way.  I now regret not making a bigger one.  I now regret not having enough millet in my grocery cupboard !!!! Why? why? why?  Guess what I will be buying tomorrow…like a massive amount of millet !  I think millet is underrated !!!  This is such a great grain, and I am even at fault for not cooking more of it…  Today I switched this meatless meatloaf up a bit and added cranberries, just because I can.  This is such an awesome additive loaf !!!

I don’t usually do a sauce with this loaf, but today I did …I  threw together a quick cranberry sauce, to go with the whole cranberry vibe. No sugar added guys !!! I often have had cranberry sauce with other meals and just found it over the top too sweet and it kind of ruins the taste for me.  This one is all healthy…. Yay 🙂 and it is great, but honestly for me, I am not convinced it is totally necessary for this particular loaf…but then again, there is nothing wrong with a little on the side… I served this vegetarian loaf with a bunch of roasted vegetables and it was A-ma-zing !!! 🙂

Millet Vegetarian Fruit and Nut Loaf

Preparation time:  40 minutes (including roasting the butternut)

Cooking time:  30 – 40 minutes

Total time:  1 hour 10 minutes – 1 hour 20 minutes


Extra Virgin Olive Oil

1 large fat onion, diced

1 large fat garlic clove, minced

300 – 350 grams cubed butternut, roasted

1/2 cup finely chopped mushroom

Salt and Pepper to taste

A good helping of origanum – don’t be shy! (I used dried, but fresh is great! )

100 grams cooked millet

150 grams mixture of dried fruit, chopped (I used pear, apricots, prunes, apples and cranberries)

100 grams dry toasted almonds, chopped

The zest of 1 large orange (alternatively 1 Tablespoon of fresh fruit juice if oranges are not available)

50 grams rolled oats (I used Gluten-Free)

1 jumbo-sized egg


Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a loaf tin.

In a medium-sized pan on medium heat, saute’ the onion with a little oil.  Add the garlic and cook for a couple minutes.  Add a little more oil if needed, or water so it does not stick to the pan and add the roasted butternut (feel free to mash it up a bit if you want, I did) and mushrooms to the pan.  Stir around. (I felt I needed to add a bit more water at this point to avoid sticking) Season well.

Remove from the stove top and add the millet, fruit, nuts, zest, oats and egg.

Stir well until all the ingredients are combined.

Place in a greased loaf tin and bake for about 30 – 40 minutes or until golden and set.

Cranberry Sauce (Makes 1/2 cup)

100 grams dried cranberries

zest and juice from 1 large orange

1/4 teaspoon ground cinnamon

Place all the sauce ingredients into a small pot, on a low heat on top of the stove and let it gently cook for approximately 10 minutes.  The sauce will be thick.


Enjoy 🙂


46 thoughts on “Millet Vegetarian Fruit and Nut Loaf

  1. Lynne, my friend! This looks delicious! Why aren’t I surprised? Haha! How are you? How were the holidays? Happy New Year! I hope 2018 is off to a great start! 🙂 XO

    Liked by 2 people

      • I’m so happy to hear that you enjoyed the holidays! Ours were good too, thanks, although a little hectic as we were moving to our new house! It’s been great, though! I have to admit that I’m happy to be getting back to the old routine this week. Now I’m just focusing on revisions (my deadline is mid February) and in my spare time, arranging things at the house. Life is good! I bet you’re having better weather than we are! It was -40 degrees C here last week, brrrr. Happy New Year and looking forward to your next delicious post!!

        Liked by 1 person

      • That is nippy to say the least ! The weather here is hot, but I must admit I enjoyed lazing by the pool over the season 🙂 Moving house, that is so exciting Anita, even though it is always hectic.. Enjoy your new house my friend, and don’t stress…you are focused, and all will go well with the revisions 🙂 Thank you for the New Year wishes. xxx

        Liked by 1 person

      • We have freezing rain today! I would love some hot weather to melt away all this slippery stuff, haha! Oh well, such is winter. 😉 I’m glad to here that you’re enjoying it! It’s been a really amazing time, busy, but in a good way. I’m trying to enjoy it as much as I can! Thanks you, thank for the well wishes! I’m plugging away at my revisions, and feeling overwhelmed fro time to time, but like you said, the key is to remain focused. Thanks so much for the encouragement, friend!! 🙂 xoxox

        Liked by 1 person

  2. You’re absolutely correct…millet is an excellent grain. I never realized how much overall time was needed to make a dish like this. I would think making multiple portions at one time and refrigerating/freezing some of the other servings would make the time investment easier to manage.
    Great quality dish that (once again) proves flavor does NOT have to be compromised to eat healthy.

    Liked by 2 people

    • Thank you, hard to believe we are half way through the first month !!! and Thanks Deb for the lovely comment, this is an incredible meal. ! Yes, the sugar is so unnecessary….natural all the way! 🙂


    • Hi Agness 🙂 Thanks for your lovely comment. This really is a mouth watering loaf 🙂
      I did use a white onion, but honestly I am sure a red onion will be equally as delicious. I hope you enjoy it if you make it. Have a great weekend 🙂

      Liked by 1 person

  3. This looks delicious! I’m adding millet to my shopping list 🙂 And you’re totally not slacking; January is flying by and who can find the time to blog and live life at the same time?

    Liked by 2 people

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