Coconut Banana Millet Pudding

Last November I decided that I wasn't going to eat refined sugar anymore. I've chosen to avoid refined sugar mainly because I’m addicted to it.  One cookie was never ever enough.  I could eat an entire bag of oatmeal chocolate chip cookies in one sitting.

Since I've stopped eating refined sugar, I no longer crave it.  I love making my own desserts, and wish I had more time for it. This dessert is so easy to make, gluten-free, healthy, and super yummy! Coconut Banana Millet Pudding has become one of my favorite treats that I've enhanced from a recipe my mother gave me. 

What you will need…

• 1 cup millet

• 2 cups purified water

• 1 cup coconut flakes

• 1 banana

• 1/2 cup golden raisins

• 1 cup fresh coconut milk

• 1/4 cup raw honey

• 1 tsp cinnamon

• 1 tsp nutmeg

Pour water and millet into a pot, bring to a boil and simmer for 25-30 minutes.  Mash up the banana and mix thoroughly with coconut milk, raw honey, golden raisins, coconut flakes, cinnamon, and nutmeg.   Once the millet is ready, mix all the ingredients together and bake for about 15 minutes or until golden brown at 350 degrees.  It should be almost crispy on top yet moist inside.  Don't forget to coat your baking dishes in oil so they won't stick.  I prefer to use coconut oil.

In the photo above I used a heart shaped muffin pan.  I was able to make six muffins and also fill a small baking pan.  I hope you enjoy, and let me know if you try this recipe!

Read this update on how I gave up refined sugar all together.  Have a beautiful weekend!

Image by Dawn Michelle