Spiced Millet Pudding

October 1, 2013

Spiced Millet Pudding

Yields 6 (5.4 oz)





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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