Millet Butter

Photo: flickr user lissalou66

Ingredients

3/4 cup Water

1/2 tablespoon Agar flakes

1/2 cup Packed, cooked, hot millet

2 tablespoons Clean, raw cashews

1 tablespoon Peeled, cooked carrot

1/2 teaspoon Salt

Preparation

Stir agar into water and heat, stirring constantly, untill dissolved and liquid is clear. Pour into a blender and blend with remaining ingredients untill very smooth. Let stand a few minutes so that air bubbles can escape.

Pour into a container and chill, covered. Keeps about 1 week. Does not freeze well. "Recipes from the Weimar Kitchen".

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Yield:

1.0 servings

Added:

Tuesday, December 8, 2009 - 10:28pm

Creator:

Anonymous

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