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MILLET PUDDING

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MILLET PUDDING (oil, and yeast free)

 

2 c. hot cooked millet 2 tsp. Vanilla

2 c. crushed pineapple ½ tsp. Salt

1 banana 2 Tbsp. Honey

2 Tbsp. Veg. Gelatin

 

Crust:

2 c. ground granola ½ tsp. Salt

3 Tbsp. Flour

 

Blend first 7 ingredients. Cook until bubble. Pour

over baked crust made of last 3 ingredients, adding

enough milk to make a crust mixture. Pat into 8x12

inch pan and bake until golden brown at 350 degrees.

After mixture has cooled, you may add thickened

blueberries or strawberries on top.

 

 

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