| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Whole millet, rinsed |
| 2 | c | Water |
| 1/4 | ts | Salt |
| 1 | Ripe peach or 1 – 2 ripe nectarines, pureed | |
| 1/4 | ts | To 1/2 ts ground cinnamon |
| 1/8 | ts | Ground cloves |
| 1 | tb | To 2 tb almond oil |
| 1/4 | ts | Pure almond extract |
| 3 | tb | Chopped, toasted almonds, optional |
| 1/2 | Ripe peach or 1 nectarine, diced |
INSTRUCTIONS
Servings: 2 This combination makes a fragrant, satisfying end product. If you forget the overnight soak you can still make the recipe (see note). Directions: Soak the millet in 2 c water overnight. Without draining, bring the millet, water, and salt to a boil. Reduce the heat and let the pudding simmer about 25 min until tender. Remove the pot from heat and add the fruit, spices, oil and extract. Beat hard for a few strokes. Gently stir in the diced fruit. Divide into two bowls and top them with chopped almonds. Note: If you want to make this pudding but forgot to soak the millet overnight, simmer it 35 min over very low heat. Remove from the stove, fluff with a fork and cover for 10 more min. Millet or any grain, however, is more digestible when soaked or slow-cooked for hours. From "The Yeast Connection Cookbook"by William G Crook, MD & Marjorie Hurt Jones, RN Courtesy of Theresa Merkling From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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