Preparation:
Cook the millet in the water for about 45 minutes and cool. Preheat the oven to 350F. Gently stir the sweetener and salt into the millet and spread half the mixture in an oiled 9" x 9" square pan. Sprinkle 1/4 - 1/2 cup of nuts over it and bake for 10 minutes. Let cool.
While the millet is cooking, combine the fruit filling ingredients in a saucepan, bring to a low boil, then simmer on low to medium heat for 30-45 minutes or until the fruit can be stirred easily into a mushy fruit spread.
Allow to cool completely.
Use most of the fruit mixture (depending on how sweet you would like the squares to be) and spread it over the first layer of baked millet. Sprinkle on more ground nuts if desired. Add the last of the cooled millet mixture and spread it evenly over the fruit. Add additional ground nuts or seeds if desired. Bake for about 20 minutes more at 350F until somewhat drier and firm. Cool completely and chill to help set the squares.
Serve at room temperature. Keeps 6-8 days refrigerated. Great for lunches and snacks too. Some prefer this as a dessert, as is, or with 1/4 cup or more powdered natural sweetener added to the millet.
MAKES: 9-16 SQUARES VARIATION: EASY MILLET-FRUIT PARFAITS Prepare the hot millet and fruit filling as in the Millet-Fruit Squares above). Optional dry cereal or granola may also be added. Layer a parfait glass with the millet mixture, then ground nuts or seeds, fruit filling, then additional dry cereal if desired. Repeat the layering and top with nuts, raisins or coconut. Chill and serve for breakfast or dessert. If a sweeter dessert is desired add extra powdered natural sweetener to the millet mixture. MAKES: 8-14 |
