Millet Crisp

millet crisp

Nutrition Facts

Serving Size (163g)

Servings Per Container

Amount Per Serving

Calories 310

Calories from Fat 100

% Daily Values*

Total Fat 12g

18%

Saturated Fat 7g	35%
Trans Fat 0g

Cholesterol 25mg

Sodium 5mg

Total Carbohydrate 50g

17%

Dietary Fiber 5g	20%
Sugars 28g

Protein 4g

Vitamin A 8%	•		Vitamin C 60%
Calcium 6%	•		Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values my be higher or lower depending on your calorie needs:

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Millet Crisp

Ingredients

Crust:

1 cup whole millet flour
1 cup quick cooking oats
2/3 cup sugar
2 tbs honey
½ cup (1 stick) butter

Fruit Filling:

3 cups chopped (6-8 foot-long stalks) rhubarb
3 cups chopped strawberries
½ cup sugar
3 tablespoons cornstarch

Preparation Instructions

1. Chop the rhubarb and strawberries and combine them in a large saucepan. Simmer over medium-low heat for 20 minutes.

2. While the fruit mixture is simmering, combine the millet flour, quick cooking oats, and 2/3 cup sugar in a large mixing bowl. Melt the butter and add it to the mixing bowl and mix well (Hands work best). Take half of this mixture and press it evenly on a 9" x 9" baking tray with walls at least 2 inches high (or a similarly sized pie dish). This will form the bottom crust.

3. Preheat oven to 435°F.

4. After the fruit mixture has been simmering for 20 minutes, drain some of the liquid (approximately 1/3 cup) from the fruit mixture into a bowl and let cool for at least 2 minutes. Add 3 tablespoons of cornstarch, mix well until there are no visible clumps, and add back into the simmering fruit mixture. Add the ½ cup of sugar and cook for an additional 10 minutes, then remove from heat and let cool for at least 20 minutes.

5. Pour the fruit mixture over the bottom crust. Sprinkle the remaining crust mixture on top of the fruit mixture. Bake at 425°F for 30 minutes or until top crust turns golden brown. Remove from oven and let cool for at least 20 minutes before serving.

Modifications, Additions and Serving Suggestions:

1. To make gluten-free, use 1 cup of gluten-free oats or rice flakes in place of the quick cooking oats.

2. A variety of fruits can be used to make the filling for this recipe. The total volume of the fruit mixture should be approximately 6 cups.

3. Depending on the fruits used, a variety of spices can be added to the crust and/or filling (e.g. cinnamon, nutmeg, cloves, ginger, etc.)

4. This dish goes well with ice cream, whipped cream and frozen or regular yogurt.