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!!
- 354.88 ml millet, washed (I have used a number of grains here; brown rice, buckwheat, quinoa, cracked rye, etc. can be used or)
- 887.21 ml water (can substitute your favourite juice and also add some lemon juice)
- 118.29 ml maple syrup or 118.29 ml other liquid sweetener
- 2.46 ml of your favourite extract
- 1.23-2.46 ml salt
- 177.44 ml ground nuts or 177.44 ml seeds or 177.44 ml shredded coconut
- 473.18 ml dried fruit, chopped (dried pineapple, figs, rasins, cranberries, apricots, dates, etc, are all good)
- 9.85 ml grated fresh lemon rind or 9.85 ml orange rind
- 59.14 ml lemon juice or 59.14 ml orange juice or 59.14 ml pineapple juice
- 177.44 ml water (or your favourite juice)
- 1.23 ml your favourite extract
- Cook millet (or other grain) for about 45 minutes.
- Preheat oven to 350 degrees F.
- Stir in rest of crust ingredients.
- Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do).
- Bake for about 10 minutes.
- 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).
- Spread this fruit mixture over the first layer of millet (or other grain) in the pan.
- Add the other half of the millet (or other grain) mixture over top the fruit mixture.
- Bake for about 20 minutes at 350F until dryer and firm.
- Cool and chill (for easier cutting).
- Keeps 6-8 days in fridge.
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.