Millet Cheese Cake
(Soy & Wheat Free)
1 cup Millet
1 tsp. salt
2/3 cup cashews
2/3 cup of lemon juice
2/3 cup maple syrup
Cook millet in 4 cups of water until water is absorbed but millet is not yet
dry, about 40-50 minutes. Cool and blend with remaining ingredients until
very smooth. It's thick, so use a food processor.
Pour into a pie plate and refrigerate. Top with the fruit topping to
serve.
Fruit Topping
12 oz Apple juice concentrate (not diluted)
4 Tbsp Cornstarch mixed with 2 Tbsp of water
16 oz fresh or frozen berries
Stir cornstarch mixture into apple concentrate and bring to a boil, stirring
until thickened. Add
sliced berries and
heat through. Chill and pour over cooled cheesecake.
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