Millet Fruit Squares - DELICIOUS and ALLERGY-FREE

Recipe by Mallina Cashew
READY IN: 1hr 50mins
YIELD: 24 squares


  • 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 1/2 cup other liquid sweetener
  • 12
    teaspoon of your favourite extract
  • 14 - 12
    teaspoon salt
  • 34
    3/4 cup seeds or 3/4 cup shredded coconut
  • 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
    1/4 cup orange juice or 1/4 cup pineapple juice
  • 34
    cup water (or your favourite juice)
  • 14
    teaspoon 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.