Apr 25, 2012


inspired by last nights mexican millet creation, dessert tonight featured a 'heathy' chocolate, carrot and coconut millet pudding... totally impressed with millet's versatility right now! 


1/4 cup of millet
3/4 cup of water
1 tablespoon of raw cacao
1 tablespoon of sugar
1 tablespoon of desiccated coconut 
2 carrots, finely grated
1/2 tablespoon of agave syrup
2 teaspoons of desiccated coconut to garnish
1/4 cup of non-dairy milk (i used light soy)

add the millet and water to a small sauce. bring to the boil, reduce heat and cover. cook for 8 minutes. add the cacao, sugar, desiccated coconut and carrot. cook for a further 5 minutes. add the non-dairy milk and cook for a further 3 minutes until the liquid has been absorbed and the millet has softened. leave covered to stand for 3-5 minutes. remove the lid and fluff the grains with a fork. serve sprinkled with coconut and a drizzle of agave syrup

serves 2

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