Millet Millet Butter

[yolanda 0]

Yolanda's Better Butter

Cook until boiling and frothing:

1 1/2 cup hot water

2 teaspoons agar powder

 

Blend until very, very smooth:

Agar water above

1 1/2 teaspoon salt

1 1/2 cup hot, cooked millet

2/3 cup blanched almonds

1 teaspoon unsweetened coconut

Enough cooked carrots to make a butter-like color (usually about 3 mini-carrots)

 

Pour into serving dish and refrigerate.

 

This recipe has been developed by Yolanda Leamon

 

Calories: 21 per tablespoon with lots of vitamins and minerals - a real food

Calories in butter and margarine: 100 pure fat calories, no vitamins or minerals

Use as you would butter. Because this 'butter' is very low fat, you will not find frying with it very satisfactory.

 

Note: Keeps refrigerated for about 2 weeks