MILLET FRUIT SQUARES - DELICIOUS AND ALLERGY-FREE

Millet Fruit Squares - DELICIOUS and ALLERGY-FREE image

Provided by Mallina Cashew

Categories Bar Cookie

Time 1h50m

Yield 24 squares, 12 serving(s)

Number Of Ingredients 11

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1 1/2 cups millet, washed (I have used a number of grains here; brown rice, buckwheat, quinoa, cracked rye, etc. can be used or)
3 3/4 cups water (can substitute your favourite juice and also add some lemon juice)
1/2 cup maple syrup or 1/2 cup other liquid sweetener
1/2 teaspoon of your favourite extract
1/4-1/2 teaspoon salt
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
1/4 cup orange juice or 1/4 cup pineapple juice
3/4 cup water (or your favourite juice)
1/4 teaspoon your favourite extract

Steps:

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.