Millet Fruit Squares Delicious And Allergy Free Recipes

MILLET FRUIT SQUARES - DELICIOUS AND ALLERGY-FREE

Millet Fruit Squares - DELICIOUS and ALLERGY-FREE image

This delicious ALLERGY-FREE recipe is good anytime of the day!! It comes from a book called Vegan Delights. !!ENJOY!!

Provided by Mallina Cashew

Categories Bar Cookie

Time 1h50m

Yield 24 squares, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups millet, washed (I have used a number of grains here; brown rice, buckwheat, quinoa, cracked rye, etc. can be used or)
3 3/4 cups water (can substitute your favourite juice and also add some lemon juice)
1/2 cup maple syrup or 1/2 cup other liquid sweetener
1/2 teaspoon of your favourite extract
1/4-1/2 teaspoon salt
3/4 cup seeds or 3/4 cup shredded coconut
2 cups dried fruit, chopped (dried pineapple, figs, rasins, cranberries, apricots, dates, etc, are all good)
2 teaspoons grated fresh lemon rind or 2 teaspoons orange rind
1/4 cup orange juice or 1/4 cup pineapple juice
3/4 cup water (or your favourite juice)
1/4 teaspoon your favourite extract

Steps:

Cook millet (or other grain) for about 45 minutes.
Preheat oven to 350 degrees F.
Stir in rest of crust ingredients.
Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do).
Bake for about 10 minutes.
While Millet (or other grain) is cooking, combine fruit filling ingredients in sauce pan, bring to a boil, then simmer on low for 30-45 minutes (or till fruit is mushy).
Spread this fruit mixture over the first layer of millet (or other grain) in the pan.
Add the other half of the millet (or other grain) mixture over top the fruit mixture.
Bake for about 20 minutes at 350F until dryer and firm.
Cool and chill (for easier cutting).
Keeps 6-8 days in fridge.

SCOTTISH FRUIT SQUARES

Scottish Fruit Squares image

This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.

Provided by Olha7397

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cut into pieces
1/4 cup corn oil
1 large egg, separated
2 teaspoons fresh lemon juice
2 -3 tablespoons cold water
1 cup chopped walnuts
1 cup currants
1 cup sweetened flaked coconut
1 cup raisins
1 cup sugar
1/2 cup unsalted butter, melted
1 large egg, beaten
2 cups confectioners' sugar
4 -5 tablespoons fresh orange juice
1 cup candied cherry, chopped

Steps:

Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
The Great Holiday Baking Book.

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