Side Pannel
Millet-Peach Pudding
Ingredients List
- 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
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
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
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