Day 3-5 Millet Pudding

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Most days, a big breakfast doesn’t happen in our house. I am getting better, but cereal or peanut butter and applesauce on toast are my standbys. I decided to use some of my frozen blueberries to make a topping for some millet pudding that I planned to serve over the weekend with family coming. This recipe takes a little bit of time, but is well worth the effort!

 

 

 

Recipe:

Crust:

3 Cups Almonds

1/3 Cups Coconut Oil

1 Tbs. Sugar

Put the almonds in a food processor and chop almonds as fine as possible. In a bowl combine the almonds, coconut oil and sugar. Press into the bottom of a glass, 8×10 casserole dish. Bake at 350 for 10 minutes.

Pudding

4 Cups Cooked Millet

1/4 Cup Cashews

1/4 Cup Walnuts

2 Tbs. Lemon Juice

1 tsp. Lemon Extract

1/4 C. Sugar

1 C. Apple Juice Concentrate

1/2 Cup Water

Pinch of Salt

Put all ingredients except millet in the blender. Blend until smooth. Add the millet and blend until thoroughly combined and smooth.  I use a vitamix and it can handle the load. If you use a different blender, you may want to blend in smaller batches. Pour the pudding on top of the crust and allow to cool.

Topping

Bring to a boil:

2 qt. Frozen Blueberries (-1 Cup that I saved out for another recipe)

1 Cup Water

1 Tbs. Sugar (more or less depending on sweetness of berries)

1 tsp. Vanilla

Combine:

1/2 Cup Cold Water

3-4 Tbs. Potato Starch

Add to the blueberry mixture and stir over low heat until thick. Pour the topping over the cooled pudding. Allow to cool completely before serving. I like to make it the day before and refrigerate it overnight. Yum!

You may think I have gotten lazy in combining 3 days worth of my challenge in one blog post. Actually, I have been using up things from my freezer at a furious rate, but for 2 days worth of the challenge, I just heated up frozen veggies as a side dish and didn’t create a recipe out of them. A blog post that gave a recipe for thawing, steaming, and consuming a bag of corn, for example, seemed a little ridiculous!

2 qt. Strawberries

1 gal. Kale

1 qt. Swiss Chard

Some Garlic Scapes

2 qt. Blueberries

3 qt. Butternut Squash

1 qt. Corn

35 more items

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