Yield: 2 Servings
|½ cup||Whole millet, rinsed|
|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|
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