INGREDIENTS

INSTRUCTIONS

Cook the millet in the water for about 45 minutes and cool. Preheat
the oven to 350F. Gently stir the sweetener and salt into the millet
and spread half the mixture in an oiled 9" x 9" square pan. Sprinkle
1/4 - 1/2 cup of nuts over it and bake for 10 minutes. Let cool.  While
the millet is cooking, combine the fruit filling ingredients in  a
saucepan, bring to a low boil, then simmer on low to medium heat  for
30-45 minutes or until the fruit can be stirred easily into a  mushy
fruit spread. Allow to cool completely.  Use most of the fruit mixture
(depending on how sweet you would like  the squares to be) and spread
it over the first layer of baked  millet. Sprinkle on more ground nuts
if desired. Add the last of the  cooled millet mixture and spread it
evenly over the fruit. Add  additional ground nuts or seeds if desired.
Bake for about 20 minutes  more at 350F until somewhat drier and firm.
Cool completely and chill  to help set the squares.  Serve at room
temperature. Keeps 6-8 days refrigerated. Great for  lunches and snacks
too. Some prefer this as a dessert, as is, or with  1/4 cup or more
powdered natural sweetener added to the millet.  MAKES: 9-16 SQUARES
VARIATION:  EASY MILLET-FRUIT PARFAITS Prepare the hot millet and
fruit filling as in the Millet-Fruit Squares above). Optional dry
cereal or granola may also be added. Layer a parfait glass with the
millet mixture, then ground nuts or seeds, fruit filling, then
additional dry cereal if desired. Repeat the layering and top with
nuts, raisins or coconut. Chill and serve for breakfast or dessert.  If
a sweeter dessert is desired add extra powdered natural sweetener  to
the millet mixture. MAKES: 8-14  SOURCE: Vegan Delights by Jeanne Marie
Martin posted by Anne MacLellan  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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