Banana Cinnamon Millet Pudding

By flyingtina
Contributed by Tina Willman-Hammar
I didn't have quinoa and couldn't find a millet recipe I was really interested in. I adapted this from the Quinoa Pudding recipe on instead. It's non-dairy, gluten free.
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups water

3/4 cup millet

1 can light coconut milk + 1/4 c. "original" almond milk (2 cups total)

2 ripe bananas

1+ Tbsp honey (to taste)

1/4 tsp salt

good splash of vanilla extract

lots of cinnamon

Garnish with fresh or frozen berries



Directions 1.Bring water and millet to a boil in a medium saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for ~15 minutes or until water has cooked away. Remove from heat. 2.Blend together the milks, bananas, honey, cinnamon, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the same saucepan with the quinoa. 3.Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from heat. Serve warm. Garnish with fresh fruit, or serve plain.

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