Millet-peach Pudding Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Whole millet, rinsed
2 cup: Water,
1/4 tsp: Salt,
1: Ripe peach or 1, 2 ripe nectarines, pureed
1/4 tsp: To 1/2 ts ground cinnamon,
1/8 tsp: Ground cloves,
1 tbsp: To 2 tb almond oil,
1/4 tsp: Pure almond extract,
3 tbsp: Chopped, toasted almonds, optional
1/2: Ripe peach or 1 nectarine, diced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts