• Bethany Klug

Spiced Millet Pudding


Spiced Millet Pudding

Yields 6 (5.4 oz)

INGREDIENTS:

1 1/4 cup water

1/2 cup dry, whole millet

1 (14oz) can lite coconut milk

2 Tbsp. honey (or liquid stevia to taste)

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. cloves

1 tsp. vanilla extract

1/2 cup raisins (or substitute goji berries, etc.)

Boil 1 1/4 cup water. Add millet. Simmer on low for 25-30 minutes, until liquid is absorbed. Let cool 5 minutes then fluff with a fork.

In separate saucepan, combine cooked millet and coconut milk. Simmer over medium heat for 15-20 minutes until mixture has thickened. Remove from heat.

Stir in honey, nutmeg, cinnamon, cloves, vanilla, and raisins. Serve warm.

(NOTE: You can cook millet in bulk and freeze for a quick breakfast. If using already cooked, plain millet, use 1 1/2 cups for this recipe.)

This breakfast recipe made as is freezes well, too.


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