Debra’s Millet Coconut Pudding


  • ¾ cup millet, whole

  • 4 cups pure water

a.    In a saucepan bring to a boil and simmer for 5 minutes at low heat. Pour the water off the millet and blend with the following:

  • ½ cup cashew nuts

  • 2 Tbs. coconut or almond milk

  • 4 Tbs. raw honey or maple syrup

  • ½ tsp. lemon zest

  • ¼ tsp. coriander powder

  • 1 tsp. pure alcohol free vanilla

  • ¼ tsp. sea salt

Blend until smooth – Put the millet in a glass or stainless steel baking dish, pour the blended mixture over it; then add the following:

  • ½ cup grated coconut

  • ½ cup chopped dates mixed with raisins and cranberries

Baked in the oven at 350 degrees F. for 1 hour and  20 minutes. When it gets to 45 minutes of baking – check the pudding, stirring in at this time

  • ¼ cup sliced almonds,

  • 2 tablespoons wheat germ 

  • 2 tablespoons flax seeds and add a

  • ½ cup additional water – mix with a spoon, put back in the oven and finish baking for the next 30 minutes……..allow to cool for a few minutes, then enjoy for a warm healthy breakfast. Good served with fruits or seeds like sunflower or pumpkin seeds.


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