| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Vegan |
Vegan, Bars, Desserts, Martin, My |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Millet; wash first Water |
| 1/4 |
c |
Maple syrup; or other liquid sweetener |
| 1/4 |
ts |
Sea salt; opt, up to 1/2 tsp |
| 3/4 |
c |
Nuts, ground; or seeds up to 1 cup |
| 1 1/2 |
c |
Dried apricots, dates, figs or other dried fruit chopped |
| 4 |
|
Pineapple rings, dried chopped or another 1/4 c chopped dried fruit |
| 3 |
ts |
Lemon rind;grated up to 4 ts or orange rind |
| 4 |
tb |
Lemon juice; or orange or pineapple juice, up to 5 Tb Water |
INSTRUCTIONS
CRUST
FRUIT FILLING
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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