Millet-fruit Squares Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 1/2 cup: Millet, wash first
3 3/4 cup: -Water,
1/4 cup: Maple syrup, or other liquid sweetener
1/4 tsp: Sea salt, opt, up to 1/2 tsp
3/4 cup: Nuts, ground, or seeds up to 1 cup
FRUIT FILLING
1 1/2 cup: Dried apricots, dates, figs or other dried fruit chopped
4: Pineapple rings, dried chopped or another 1/4 c chopped dried fruit
3 tsp: Lemon rind, grated up to 4 ts or orange rind
4 tbsp: Lemon juice, or orange or pineapple juice, up to 5 Tb
3/4 cup: -Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp