Millet Making a dessert with it

[yolanda 0]

Pineapple Pudding

Cook until soft and fluffy (about 40 minutes):

1/2 cup millet

2 cups water

 

Blend until very smooth:

2 cups hot, cooked millet - see above

2 cups (1 can) of crushed pineapple (in its own juice-sugarfree)

2 teaspoons vanilla

1/4 teaspoon salt

 

Pour over Nutty Crust covered with slices of perfectly ripe bananas

 

Chill and serve with toasted nuts and coconut crumbled on top.

This recipe was developed by Yolanda Leamon - 559-930-4732

 

Nutty Pie Crust

Pulse blend until nuts are moderately chopped

3/4 cup nuts (walnuts, pecans or almonds)

3/4 cup date pieces (coated in oat flour)

Add 1 Tablespoon vanilla and pulse blend until mixed together.

Pop out onto pie dish and press out with hands or pie crust roller.

No need to bake this crust, but if you do bake it for about 10 minutes it won't hurt it either. Make the crust with lightly toasted nuts and no baking will be necessary.

This recipe was developed by Lloyce Olson (Yolanda's mother)