Millet Fruit Squares - DELICIOUS and ALLERGY-FREE

Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

This delicious ALLERGY-FREE recipe is good anytime of the day!! It comes from a book called Vegan Delights. !!ENJOY!!

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Ingredients

Nutrition
  • CRUST

  • 1 12 cups millet, washed (I have used a number of grains here; brown rice, buckwheat, quinoa, cracked rye, etc. can be used or)
  • 3 34 cups water (can substitute your favourite juice and also add some lemon juice)
  • 12 cup maple syrup or 12 cup other liquid sweetener
  • 12 teaspoon of your favourite extract
  • 14-12 teaspoon salt
  • 34 cup ground nuts or 34 cup seeds or 34 cup shredded coconut
  • FRUIT FILLING

  • 2 cups dried fruit, chopped (dried pineapple, figs, rasins, cranberries, apricots, dates, etc, are all good)
  • 2 teaspoons grated fresh lemon rind or 2 teaspoons orange rind
  • 14 cup lemon juice or 14 cup orange juice or 14 cup pineapple juice
  • 34 cup water (or your favourite juice)
  • 14 teaspoon your favourite extract

Directions

  1. Cook millet (or other grain) for about 45 minutes.
  2. Preheat oven to 350 degrees F.
  3. Stir in rest of crust ingredients.
  4. Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do).
  5. Bake for about 10 minutes.
  6. While Millet (or other grain) is cooking, combine fruit filling ingredients in sauce pan, bring to a boil, then simmer on low for 30-45 minutes (or till fruit is mushy).
  7. Spread this fruit mixture over the first layer of millet (or other grain) in the pan.
  8. Add the other half of the millet (or other grain) mixture over top the fruit mixture.
  9. Bake for about 20 minutes at 350F until dryer and firm.
  10. Cool and chill (for easier cutting).
  11. Keeps 6-8 days in fridge.