This millet pudding is simple, very nourishing and is gluten free and vegan too.
Ingredients:
2 cup cooked millet (see how to cook millet)
2/3 cup sultanas
2 cup 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
Directions:
- Mix all above ingredients except for the pecans or almonds.
- Pat in baking dish.
- Place pecans or almonds on top of mixture.
- Bake at 350 for 50 min – 1 hour
To read all the health benefits of this alkaline, gluten free grain, click here: Millet. Best to use Organic Hulled Millet.
More Millet Recipes:
Millet Porridge – Vegan & Gluten Free
Millet and Buckwheat with Sunflower Seeds
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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
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.
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.
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.
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
Sheila, great to hear how you are substituting ingredient to suit you.
Is coconut a problem for you?
What can I use instead of coconut oil? Where I live I can’t get it. Tks