| 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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