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Active time
5 minutes
Total time
1 hour 30 minutes
about 6 servings

1 cup millet, rinsed

3 cups apple juice

1 cup raisins

pinch of sea salt

  1. Combine all ingredients in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed, and the millet is tender. Give it a stir and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check for tenderness again.
  2. Pour the mixture into a standard loaf pan or pie plate and let it cool for anout 1 hour until set. Slice and serve. Store any leftovers in the refrigerator.


  • Use a combination of other fresh or dried fruits, such as pears, apple or apricots. Small fruits are fine as is, but you may want to chop larger fruits.

  • Try different fruit juices.

  • Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the cooked mix into the cooling pan.

  • Use whole corn grits in place of some or all of the millet.

Recipe and photo courtesy of Leslie Cerier, from her book Gluten-Free Recipes for the Conscious Cook.


Calories: 260
Total Fat: 1.5g
Saturated Fat: 0g
Sodium: 105mg
Carbohydrate: 58g
Fiber: 4g
Total Sugars: 27g (Added Sugar: 0g)
Protein: 5g

Yield: about 6 servings

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