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Millet Pudding

This delicious Millet pudding is rich and fruity. It makes a decadent breakfast or great dessert. This pudding recipe is adapted from The Yeast Connection by William G. Crook, MD and Marjorie Hurt Jones, RN.






Ingredients (Serves 2)

  • 1/2 cup whole millet grain, soaked overnight in
    2 cups of water


  • 1/4 teaspoon salt


  • 1/2 teaspoon ground cinnamon


  • 1/8 teaspoon allspice (or ground cloves)


  • 1 1/2 tablespoons almond oil


  • 1/4 teaspoon almond extract


  • 1 ripe peach, diced


  • 1 ripe nectarine, diced


  • 1/4 cup toasted almonds, chopped


    • Directions

    If you forgot to soak the millet overnight then combine the millet and 2 cups of water in a medium saucepan. Bring to a boil then reduce heat, cover, and simmer for 35 minutes over low heat. Then remove from heat, fluff with fork and cover for and additional 10 minutes. Then follow the rest of the directions.

    Without draining, add salt to the soaked millet and bring to a boil. Reduce heat and simmer over low-heat for 25 minutes or until the grain is tender. Remove from heat and stir in the cinnamon, allspice, almond oil and extract. Mix thoroughly.

    Lightly stir in the fruit. Divide into two serving bowls and top with the chopped almonds. Enjoy.

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