Guest guest Posted March 1, 2001 Report Share Posted March 1, 2001 Millet butter source: The new mcdougall cookbook Try this on muffins or toast 1/3C. millet 21/2 C. water 1/4C. minced carrot 1tsp. Emes gelation or agar-agar powder or 1TBS. agar-agar flakes 1/4C. raw cashews 1/2tsp. salt Place millet in a sauce pan with 1 cup of the water. Cover and cook over low heat for about 40 min or until the liquid is absorbed. meanwhile, cook the carrot and emes in the remaining 1 1/2 C. water for 10 mins, stirring occasionally. Remove from the heat. Pour half of this mixture into a blender and add the cooked millet, the cashews, and salt. Blend until very smooth. Add remaining carrot mixture and blend again. Pur into a container with a timght fitting lid. But do not cover until cooked slightly. Refrigerate before serving. Quote Link to comment Share on other sites More sharing options...
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