The first time I saw millet at the health food store I thought it was meant for birds and not for human consumption. How wrong I was. Though millet is a staple ingredient in bird food here in the US, it's also widely used as people food in Africa and other countries.
Millet is full of vitamins and minerals, and has about as much protein as wheat. I've used it to add whole grain goodness to breads and other savory baked goods, but it also makes a very tasty cooked breakfast cereal, similar to oatmeal. I mixed cooked millet with almond milk, walnuts, and maple syrup to make a neat porridge-type dish. It was hearty and delicious.
You can learn more about millet and find the basic method of cooking it here.
I saw this brilliant recipe for a crispy cracker that is full of seeds and bran, but no flour. I love all types of seeds, so I knew these crackers would be delicious. If you want to make these gluten-free, I think you could can use oat bran instead of wheat bran. Also, to veganize, use agave or maple syrup instead of honey.
Dave LOVED these little crisp breads and he has already requested that I bake more. To make a quick weekend meal, I served the crackers with hummus and a chickpea-feta-corn salad. Yum!