millet butter
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Water |
| ½ tablespoon | Agar flakes |
| ½ cup | Packed; cooked, hot millet |
| 2 tablespoons | Clean; raw cashews |
| 1 tablespoon | Peeled; cooked carrot |
| ½ teaspoon | Salt |
Stir agar into water and heat, stirring constantly, untill dissolved and liquid is clear. Pour into a blender and blend with remaining ingredients untill very smooth. Let stand a few minutes so that air bubbles can escape.
Pour into a container and chill, covered. Keeps about 1 week. Does not freeze well. "Recipes from the Weimar Kitchen".
Posted to fatfree digest by Cambr27@... on Sep 8, 1999, converted by MM_Buster v2.0l.
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