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Great recipe and great bars. Although people may be allergic to some of the listed ingredients, you give several options to meet everyones dietary needs and personal taste. I used the millet, coconut extract, mixed nuts with two pinches of coconut for the crust options and dried cranberries and dates, orange juice instead of lemon, and coconut extract for the fruit filling. delish.
I really appreciated finding this recipe, as my dessert options have been really limited lately (I was put on an elimination diet because of my baby's medical issues). My daughter (4) and I really liked these; I don't think they did it for my husband. I did have to leave out the citrus, unfortunately, but they were still sweet and nice. Oh, and I subbed green jasmine tea for some of the millet-cooking water.
This is a wonderful recipe. Not only are these bars delicious but the recipe is so flexible that I was able to use things that I had on hand instead having to run to the store... I love that! Also the crust part of the recipe would make a yummy breakfast by itself. Thanks for the recipe.
I made these with millet, used agave nectar instead of maple syrup, used raisins, dates, apricots for the fruit (1/2 cup each), used pecans, walnuts, sunflower seeds & pepitas for the nuts & seeds (1/4 cup each) and 2 tbsp of lemon juice + 2 tbsp of orange juice. The result was yummy. However, I wonder if it would have been better to toast the millet first before cooking. These squares were moist, had a nutty taste, and the layer of fruit in the middle was delightful mixed with the sweetened millet. I will make these again but next time, I think I will cook them a little longer in the oven to hopefully get a nice brown going on the top. The recipe didn't say to cook until golden brown and it was my first time cooking with millet so I only left the dish in the oven for 20 minutes...I used an 8 x 8 glass baking dish.
I appreciated all the other reviews talking about the versatility of this recipe. The crust alone was worth making it. I decided to thicken some plum puree I had and poured it over the crust. Because it wasn't technically a jam or jelly, it seeped into the crust thus creating more like a cobbler dish. Even so it is delicious and I just told the kids it was a breakfast plum cobbler bar and they have been snacking on it al day. Can't wait to try other variations of this dish.
Haven't made recipe but allergy-free is a misnomer. My mother and I are both allergic to rice so there are no guarantees. Sounds good though.