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toddler millet balls and millet

Millet Toddler Snack Balls – Flavoured with sun-dried tomatoes

This recipe is similar to the millet cake recipe here except that the mixture do not contain eggs and it is not fried. With the recipe below you will form lots of Toddler Snack Balls about 50 pieces. You can froze them in batch – preferably in a zipped plastic bags. The trick to form this Toddler Snack Balls is to roll the cooked millet within your hand palm. Then refrigerate for 30 minutes until the balls are firm enough.

An Healthy Lunch box Snack for Toddler or On-The-Go Snack

This Toddler Snack Balls can be ate cold which makes them a perfect picnic snack. There are also very yummy warm. In this case put the Toddler Snack Balls in the microwave for 15 seconds. This Toddler Snack Balls are made with hulled millet which is a perfect ingredient for mummy as it is cooked quickly – about 8 minutes in boiling water.  If you are looking for a crispier outside warm them 20 minutes in the oven at 160 C.

Toddler Snack Balls

Customise this Toddler Snack Balls Recipe by swapping vegetables

It makes a perfect on-the-go snack for kids and you can flavoured this Toddler Snack Balls with any vegetables you like. This recipe is made with the sun-dried tomatoes but it is also possible to use grated vegetables like zucchini or carrots as an alternative. In this case cook the grated vegetables in boiling water for 5 minutes, drain and incorporate in the millet mixture. This Toddler Snack Balls have been tested and approved by a 17 month baby girl!

 Toddler Snack Balls with Millet

Toddler Snack Balls

Toddler millet balls
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Author: SweetAsHoneyNZ
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  • 1 1/2 cup millet uncooked
  • 3 cup water or vegetable stock
  • 100 g sundried tomatoes finely chopped
  • ¼ cup basil finely chopped
  • 2 medium shallots chopped
  • 30 g 4 tbsp buckwheat flour


  • Bring to boil 3 cups of water or vegetable stock.
  • Stir in 1 ½ cup of hulled millet.
  • Cover and simmer until tender and the liquid is absorbed.
  • When all the liquid is absorbed transfer onto a bowl.
  • Cool down 10 minutes to evaporate the extra moisture.
  • Finely chopped the shallots.
  • Fry the shallots in a pan with olive oil until golden and tender.
  • Finely chop the sun-dried tomatoes and basil.
  • Combine the flour, shallots, sun-dried tomatoes and basil with the cooked millet.
  • Form balls rolling the mixture within your hands palm.
  • Refrigerate 30 minutes until firm.
  • Eat cold or warm up in the microwave few seconds for a tender ball.
  • Warm up in the oven at 160C for 15 minutes for a crispy millet ball.
  • Can be frozen in zipped plastic bags.



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    • I used 1 1/2 cup of uncooked millet. Sorry for forgetting this in the ingredient list, it was actually written into the instructions. Enjoy the recipe. XOXO Carine.