Millet Crumble

This Millet Crumble is a great breakfast dish, easy to make and yummy.

Ingredients

2½ cup water
1 cup millet
3 cup unsweetened pineapple juice
3 tsp vanilla
½ tsp salt
1½ tsp grated lemon rind (opt.)
4 cup gluten-free granola
4 cup sliced bananas
9" x 13" baking dish

Preparation Instructions

1. In small pot bring water and millet to boil; cover and simmer 20-25 minutes, or until all water is absorbed.

2. Place 2 cups granola on bottom of lightly-oiled 9” x 13” baking dish.

3. Layer bananas on top of gf granola.

4. When millet is done, blend on high speed until creamy:
1 cup hot, cooked millet
1 cup pineapple juice
1 tsp vanilla
½ tsp salt
½ tsp grated lemon rind

5. Pour over bananas. Repeat procedure two or more times.

6. Top with remaining 2 cups gf granola.

7. Chill overnight. Serve for breakfast.

Variation: Add ¼ cup coconut to millet while blending.

Illustrated Instructions
1st layer, olive oil (light) on bottom of 9x13 pan. Spread 2 cups of granola. I think I buy Vanilla GF Granola. It might be more than 2 cups just to spread it around.		Here is the cooked millet. 2½ cups of water & 1 cup of millet to boil, then let it simmer for 25 minutes.
You are supposed to use Unsweetened Pineapple Juice.		Layer banana slices on top of gf granola.
I’m about to blend 1 cup of cooked millet, Pineapple juice, salt, vanilla, lemon rind. It was difficult to pour. It may be a little difficult to pour so mix 1 cup of millet at a time. It should pour out easily like liquid.
		Upper left hand corner, you can see how the liquid is supposed to look - like well blended liquid.
Finish by putting gf granola on top. Refrigerate overnight and it’s perfect for breakfast. Pudding will solidify.

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