Saturday, June 14, 2014

Millet Pudding

 
You know that old saying "life is short, eat dessert first"?  I've gone that one better, "life is short, just eat dessert".  With this vegan millet pudding that should be no problem.  As a dessert I bet you it's way more nutritious than anything off the 'dollar menu' pretending to be a meal. 
 
As you may be aware I love millet, and I champion it's benefits every chance I get.  How happy was I to find like minded folks over at  Golden Prairie.  They actually grow the stuff!  If you need more convincing evidence of millet's awesomeness, please check them out.  When they sing about amber waves of grain I'm pretty sure they have Golden Prairie's fields of millet in mind.
 
I based this recipe off the one I found on the GP site with a few variations to make it my own.  It works as a kick-ass breakfast, quick lunch, afternoon snack and of course a delectable dessert. But if you want to go ahead and eat it for dinner that's fine by me too, because if I had my way I would just eat dessert.  
 
millet pudding
 
1/2 cup millet, rinsed and drained
2 cups unsweetened almond milk
pinch of salt
2 tablespoons honey
2 tablespoons raisins
2 tablespoons flaked coconut
1/4 teaspoon cinnamon
pinch of cardamom
sliced almonds for garnish
 
Bring almond milk and salt to a boil in a small, heavy-bottomed pot.  Stir in millet, bring back to a boil.  Lower heat and simmer for 20-25 minutes or until the almond milk is absorbed and the millet is tender. (Millet may vary by brand so keep an eye as it cooks and add more liquid if needed and reduce or add more cooking time is necessary.)
 
Stir in honey, raisins, coconut and spices.  Cool and serve topped with sliced almonds.  Makes 4 servings.




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