Recipe Directions

1. Soak and sprout millet.

2. Briefly soak dates to soften them.

3. Place dates, bananas, and spices in a food processor. Blend thoroughly.

4. Add sprouted millet and pulse. I like having the seeds be discernible in the final product. Gives it a nice crunch.

5. Pour evenly onto your Paraflex or Teflex dehydrator sheet and spread out. Dehydrate.

7. Cut into pieces.

Artwings's Thoughts

By artwings

Simple, tasty, and easy to transport!

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Comments

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Sounds like trying!!

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Is the millet measured before or after sprouting?

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Angie: 1/2c millet measured out before sprouting

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Ohh wow! I'm always looking for easy recipes that make things I can travel with or that keep well. This is perfect and I just love millet. I'm surprised there are not more recipes with it, it blends well with things, is nutritious and easy easy easy to use. Thanks again

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Angie: 1/2c millet measured out before sprouting

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1 vote
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Is the millet measured before or after sprouting?

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Sounds like trying!!

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