|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Fruit filled Millet Breakfast Squares|
|Contributed by: nowishow - Connie||Added: Mar 06, 2009 at 02:05 PM|
Great for a grab and go breakfast or snack. Make the night before. Lasts for 3 or 4 days in the fridge.
How to make it:
- 1 cup Millet (rinsed)
- 3 cups water
- 1/4 cup maple syrup (honey or agave)
- 1/4 teaspoon sea salt
- 3/4 cup nuts or seeds
- 1 1/2 cups dried fruit (Pineapple, cranberry, apple etc.)
- 3 teaspoons lemon zest
- 4 Tablespoons Lemon juice
- 3/4 cup water
- Put filling ingredients in a pot and cook (covered) on medium/low heat until it looks like jam, 30 – 45 minutes.
- Break up the fruit as it cooks, add water as needed.
- Preheat oven to 350
- Heat a non-stick fry pan
- Add rinsed millet
- Stir millet for about 1-2 minutes to dry/cook it
- Add millet and water to pot.
- Bring to boil, lower heat.
- Simmer covered 15-20 minutes until most of the water is absorbed
- Remove from heat
- let sit for 5-10 minutes
- Gently stir in maple syrup and salt
- Spread half of the millet mixture in an 8 x 8 greased (with ghee or oil) baking pan
- press down firmly
- Top mixture with half the nuts or seeds
- spread all of the filling
- Sprinkle the rest of the nuts on top of the filling
- Spread the rest of the millet and press down lightly
- Bake for 20 minutes or less
- Cool and serve
- Leftovers must be refrigerated and will last 3-4 days
- Makes 8 servings
Variation – sprinkle a thin layer of Ezekiel cereal in the pan first before the millet