My Millet magic Tricks: Part 1: PUDDING!

Millet Pudding

Whether you want to eat millet for the complete essential amino acid content or the amygdalins, or the reputedly alkalising effects of its rich mineral content, this is a tasty gluten free grain worth exploring..

Ingredients:

• 1 cup of millet grain
• 2 teaspoons of Vegetable Bouillion ( i use Marigold gluten free organic)
• 1/2 a banana
• 1-2 Tablespoons of Coconut Bliss Butter
• A tablespoon of Carob
• 1- teaspoons of Cocoa
• Optional Garnish:
• A few spoons of natural or vanilla CoYo or other yoghurt or cream and
• A dusting of cinnamon
• Lots of Water!!

http://www.biona.co.uk/product-717-4.html

Method:

1. Rinse the millet and soak  over night.
2. Rinse the millet 8 hours later.
3. Place in a pot and warm the dry grains for a few seconds while you measure out 3-4 cups of water.
4. Slowly pour on the water to cover:

5. 

   This is enough water for normal savoury use but for pudding you will need to add more!

6. Bring to the boil and simmer until soft.
7. For normal savoury use, fluffy is good but I like it creamy and gloopy SO after cooking I had to add more water:
8. 
9. Until it looked like this:
10. 
11. Measure out 1 or 2 cups of this porridgey millet. (Mix the rest with herbs and oil, then set aside to accompany a main course meal.
12. Blend with the banana carob and cocoa mix:
13. 
14. 
    
15. This mix could probably be baked or cooked in a pan like drop scones- I ma still experimenting.
16. However for this recipe you now need to add more water until you get the desired consistency. i.e. You want to add as much water as possibly really without making it into a liquid. It should be sort of jelly like. 
17. Serve in a bowl with cashew cream or CoYo or whatever cream you fancy..

18. 

    http://www.coyo.co.uk/products/

WARNING:

This is very filling so you might only be able to manage a small serving!