Millet Pudding, Sugarless, Gluten Free

| May 20, 2012 | 8 Comments


This is a simple and very nourishing alkaline pudding and it is vegan too.


2 cup cooked millet (see how to cook millet)
2/3 C sultanas
2 cup Coconut Milk or Almond Milk
1/3 cup Pecans or Almonds, left whole
1/2 cup shredded coconut (unsweetened)
2 Tbsp. Coconut oil
2/3 tsp. light liquid Stevia
2 tsp. Cinnamon
Dash of nutmeg
Dash of cardamom
Pinch of salt


  1. Mix all above ingredients except for the pecans or almonds.
  2. Pat in baking dish.
  3. Place pecans or almonds on top of mixture.
  4. Bake at 350 for 50 min – 1 hour

To read all the health benefits of this alkaline, gluten free grain, click here: Millet

More Millet Recipes:

How to Cook Perfect Millet: 

Millet and Buckwheat with Sunflower Seeds:  a great combination.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.



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Category: Grains, Recipes, Sugar Free Desserts

Comments (8)

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  1. Bonnie Skinner says:

    Thank you for the great recipies. It would be nice if it was possible to just print the recipe.
    I am using a lot of extra paper and ink to get one page

  2. Randy Fritz says:

    Hi Bonnie,

    There is a small icon called PrintReady at the bottom of each page, next to the twitter and facebook icons. It turns the post into a print ready version that you can eliminate the pictures to if you wish.

    I have also sent you a PDF print ready file by email.

    Thanks for the inquiry and your interest in our information.

  3. Arletta says:

    Thank you for the recipe. It sounds delicious.

    What are sultanas, though? And, in case I can’t find them in the store, what would be a good substitute, please? Are they dates? If so, I am guessing most anything (apricots, peaches, apples, plums) would work with the recipe. I’ve just never heard of them before.

  4. Arlettan, it is delicious. Sultanas are a lighter variety of raisins so they will work well. You are right any dried fruit could work depending on taste. If you do try something else do let us know.

  5. Donna McFarland says:

    Thank you, for that excellent how to, as well as background on millet! I love it already, but this will def. help in the prep area. It’s amazing how many folks have never even heard of millet. I’m very glad to have found you!!


    Thank you so much for these creative recipes with healthy ingredients. I look forward to making this millet pudding, and will substitute a few ingredients:

    currents for sultanas
    apricot kernel, walnut or macadamia oil for coconut oil

    My concern is that deleting the 1/2 c. shredded coconut will alter the texture and volume of the pudding, but I’ll think of something! LOL Thanks again! Sheila

  7. Sheila, great to hear how you are substituting ingredient to suit you.
    Is coconut a problem for you?

  8. Shula says:

    What can I use instead of coconut oil? Where I live I can’t get it. Tks

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