Reboot & Recipe

It's been a while since I have posted regularly, so I joined the Ultimate Blog Challenge to get myself restarted. That means I'm committed to 30 posts in the next 30 days.  (Yikes?!)





What to look for:

• A series on the environment, specifically plastic pollution
• A series on forgiveness
• Songs for Sunday
• Miscellaneous posts like today's recipe.  

We'll see if I can do this.

For today, I have one of my recipes. The kind I make up from stuff I happen to have around the house, imprecise measurements and all. I apologize to my readers who like scientific precision in cooking.

This recipe is gluten, dairy, and soy free. It uses simple ingredients and has no added salt. It contains fruit and whole grain. It is fairly high in sugar and carbohydrates. 

The main ingredients I had this time around were bananas, shredded coconut, cocoa powder and millet.

Millet is a sweet, whole grain. I had never used it before.


So here we go:


Pour a single layer of millet into the bottom of  the pan. Add water to barely cover and place in a 325 degree oven for 15 minutes.

Remove from oven. Slice 2-4 bananas, enough to make a single layer of banana pieces over the millet.

In a medium saucepan, drizzle about 1 tablespoon of honey. Place over low heat. Add a half cup of sugar and a quarter cup of water. Cook, stirring frequently, until you have a syrupy consistency. Add two rounded tablespoons of cocoa powder and mix. Pour over millet and bananas, spreading evenly.

Sprinkle shredded coconut to cover.

With a fork push the mixture down.

Back in a 325 degree oven for about 10 minutes.


Cool slightly before serving. (Can be served warm or cold.)


Let me know how you like it.

Happy Cooking and Happy April!!

Post #1 for the April 2015 Ultimate Blog Challenge!