Put rinsed millet in a medium saucepan with the water and the ½ teaspoon salt. Cook, with lid slightly ajar, over medium heat for about 20 minutes until soft and all the water is absorbed
Sauté the carrots, celery, onions and garlic in a few tablespoons of water until onions are transparent. Add more water as needed. Add the seasonings
Mix the cooked millet and veggies together, along with the roasted sunflower seeds.
Add the flour to the millet mixture and combine well
Transfer the mixture to two loaf tins which have been lined with parchment paper. Press the millet mixture into the pans and bake at 400F for 50 minutes until top golden brown
Cool for 10 minutes before slicing
