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.

Fruit Topping

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.

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