Guilt-Free Dessert: Banana-Millet Pudding

      Have you ever heard the saying, “If you can’t come up with the beginning, then just start in the middle.”? Though I believe that advice is generally meant to be applied to college papers, I decided to apply it to my blog. For weeks now, I have been trying to decide the best way to write an introduction for this blog and I have come up with exactly zero ideas.  So, I have decided to skip the introduction for now and start in the middle—with food.  And of course, there is no better food to start with then dessert. 

Banana-Millet Pudding with Strawberries and Toasted Coconut

     For those of you unfamiliar with millet--it is not just bird seed. Like quinoa and amaranth, millet is considered to be an "ancient grain". Basically, that means that it has been used for centuries and has remained relatively unchanged. Ancient grains, like millet, have not been extensively farmed and genetically modified as have more commonly used grains such as corn, wheat, and rice. Millet is widely used in many African countries and also in parts of Asia. It is a good source of protein and is also gluten free. You can find millet in health food stores, international grocery stores, and in some larger supermarkets.

     This pudding in similar to traditional rice pudding without all the sugar. The bananas add natural sweetness. I have also used skim milk to reduce the fat content. 

Ingredients:

1-2 Tbs. Extra Virgin Olive Oil or Coconut Oil

1 cup millet, rinsed, and picked through

2 cups water

3 cups skim milk

2 Tbs. agave nectar

2 ripe bananas, mashed

Fresh sliced strawberries

Toasted coconut

1. Heat oil over medium heat in a medium saucepan.

2.  Add millet to saucepan and cook, stirring frequently, until millet is fragrant and golden brown, about 3-5 minutes.

3. Add water to saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

4. Add milk and agave nectar to saucepan and bring to a boil over medium low heat, stirring frequently. Reduce heat and simmer, uncovered, for 8-10 minutes, stirring constantly, until mixture is thickened. Remove from heat.

5. Stir bananas into mixture. Chill for 2-3 hours. 

6. Serve layered with strawberries and toasted coconut.