Monday, July 18, 2011

Pineapple Millet Crumble

This is a favorite dish to serve for Sabbath breakfast because I can make it ahead of time and have it in the fridge. It also makes for a quick meal because it already has everything in it––fruit, nuts (if your granola has nuts), and grain.

Spread in the bottom of a 9x13x2-inch pan:
2 cups granola
Next, add a layer of:
4 sliced bananas
Follow this with a layer of:
1 can (19 ounces) crushed pineapple (do not drain)
Blend smooth:
1 cup cooked millet
1 ¼ cups pineapple juice
¼ cup dates
1 tsp. vanilla
1 tsp. coriander
¼ tsp. lemon extract
¼ tsp. salt
Pour this mixture over the above. Top with the following:
2 cups granola
Chill and serve for breakfast.

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