Ingredients
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1 1/2 cups millet, washed (I have used a number of grains here; brown rice, buckwheat, quinoa, cracked rye, etc. can be used or)
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3 3/4 cups water (can substitute your favourite juice and also add some lemon juice)
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1/2 cup maple syrup or 1/2 cup other liquid sweetener
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1/2 teaspoon of your favourite extract
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3/4 cup seeds or 3/4 cup shredded coconut
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2 cups dried fruit, chopped (dried pineapple, figs, rasins, cranberries, apricots, dates, etc, are all good)
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2 teaspoons grated fresh lemon rind or 2 teaspoons orange rind
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1/4 cup orange juice or 1/4 cup pineapple juice
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1/4-1/2 teaspoon salt
Instructions
- Cook millet (or other grain) for about 45 minutes.
- Preheat oven to 350 degrees F.
- Stir in rest of crust ingredients.
- Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do).
- Bake for about 10 minutes.
- While Millet (or other grain) is cooking, combine fruit filling ingredients in sauce pan, bring to a boil, then simmer on low for 30-45 minutes (or till fruit is mushy).
- Spread this fruit mixture over the first layer of millet (or other grain) in the pan.
- Add the other half of the millet (or other grain) mixture over top the fruit mixture.
- Bake for about 20 minutes at 350F until dryer and firm.
- Cool and chill (for easier cutting).
- Keeps 6-8 days in fridge.