Millet butter

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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