Last week I made a loaf of Millet Oatmeal bread. It turned out pretty well, though next time I think I will bake it a bit longer to try to get a little more lightness to the interior texture. The crust was my favorite part, with toasted sunflower seeds and a nice crisp crunch. The recipe I used is gluten-free, using not only millet and oat flour but also brown rice and tapioca flours.
Also, we recently made our own Rooibos Chai tea, utilizing some of the dried Tulsi leaves and flowers form the plant in the garden to give it a unique slightly sweet flavor.