Millet-peach pudding

Yield: 2 Servings

Measure Ingredient
½ cup Whole millet, rinsed
2 cups Water
¼ teaspoon Salt
1 \N Ripe peach or 1 - 2 ripe nectarines, pureed
¼ teaspoon To 1/2 ts ground cinnamon
⅛ teaspoon Ground cloves
1 tablespoon To 2 tb almond oil
¼ teaspoon Pure almond extract
3 tablespoons Chopped, toasted almonds, optional
½ \N Ripe peach or 1 nectarine, diced

Servings: 2

This combination makes a fragrant, satisfying end product. If you forget the overnight soak you can still make the recipe (see note).


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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