Millet Cheese Cake
(Soy & Wheat Free)
1 cup Millet
1 tsp. salt
2/3 cup cashews
2/3 cup of lemon juice
2/3 cup maple syrup
Cook millet in 4 cups of water until water is absorbed but millet is not yet dry, about 40-50 minutes. Cool and blend with remaining ingredients until very smooth. It’s thick, so use a food processor.
Pour into a pie plate and refrigerate. Top with the fruit topping to serve.
12 oz Apple juice concentrate (not diluted)
4 Tbsp Cornstarch mixed with 2 Tbsp of water
16 oz fresh or frozen berries
Stir cornstarch mixture into apple concentrate and bring to a boil, stirring until thickened. Add sliced berries and heat through. Chill and pour over cooled cheesecake.
Adapted slightly from http://health.rmad.org/sweetrecipe/milletcheesecake.htm.