Dessert

Millet Muffins

Ingredients:

¼ Cup Agave Nectar or ½ Cup honey
1 Cup Almond Milk or Goat Milk
1 tsp. Vanilla
4 Eggs
½ Cup Grapeseed Oil (Salute Sante)
3 Cups Chopped Zucchini or Other Squash
3 Cups Fresh Ground Millet Flour
1 tsp. Baking Powder
1 tsp. Fresh Ground Nutmeg

1. Preheat oven to 350 degrees.

2. Mix all wet ingredients together in Vita Mix Blender - wet container

3. Combine with dry ingredients in large bowl.

4. Put papers in muffin pan and fill ½ to ¾ full. Bake at 350 degrees. Makes about 24 muffins.

Quick Chocolate Fudge

Ingredients:

½ Cup Tropical Traditions Coconut Cream
1 tsp. Sweet Leaf Stevia Plus
3 Tbsp. Agave
2 Tbsp. Organic Macadamia Nut Oil
½ Cup Cold-Milled Flaxseed
2 Drops Organic Red Mandarine Orange Essential Oil - optional
5 Tbsp. Powdered Organic Unsweetened Chocolate
2 Tbsp. ACCELL
2 Tbsp. Powdered Maca - this is used because of its excellent health benefits, plus it neutralizes the negative effects of the chocolate

1. Start with the coconut cream and add stevia, agave, mandarine orange essential oil, and macadamia nut oil . Stir with a fork until well blended.

2. Stir in the chocolate, maca , flax , and accell.

3. Pat this mixture into a dish and refrigerate. As long as it is cold, this will cut like fudge and have the texture of fudge. When it is room temperature, use it as a spread.

Soaked Seed Pudding

Ingredients:

¼ Cup Chia Seeds
½ Cup Hempseed (Nutiva)
¼ Cup Flax Seed
¼ Cup Almonds
¼ Cup Pumpkin Seeds
1 Drop Organic Food Grade Essential Oil, Red Mandarin, Lime, Lemon, etc.
Living Harvest Vanilla Hempseed Milk

Equipment:

1 Wide Mouth Quart Glass Canning Jar

1. Measure all the seeds into the jar. Mix thoroughly. Fill the jar to the top with the Vanilla Hempseed Milk. Add the drop of essential oil. If more than one drop comes out, it is okay.

2. Put on the lid and shake. Check to see if more milk can be added. Put in refrigerator overnight.

Optional:
- This mixture tastes great as it is, but I like to add a spoonful of Maca and Accell to my dish and mix it in before I eat it. Sometimes I add a little more Hempseed milk to make a more creamy texture - similar to when you put milk on oatmeal.

-After refrigerated overnight you can put it in the Vita Mix Blender with Hempseed Milk until desired texture.

Vanilla Soft Custard

Ingredients:

2 Scoops Vanilla - American Whey Protein Powder or Vanilla - Lepterra Meal Replacement
½ Cup Vanilla Almond Milk or Hempseed Vanilla Milk
1 Cup Ice Cubes
½ tsp. Vanilla
1. Place all ingredients into blender. Blend on "High." Within 30 seconds you will have a vanilla custard. Make sure your blender will handle the task of grinding ice cubes. I prefer to use a Vita Mix Blender. (When using a Vita Mix, use the tamper to push the ice cubes down into the mixture as you are blending on high.)

Optional:
Fruit can be added to this recipe for more flavor. Instead of ice cubes, frozen fruit of your choice can be used. If using the frozen fruit, you will need 16 oz. bag to work with as the fruit is not as dense as the ice cubes to get the same consistency of soft ice cream.
We have used black sweet cherries, blueberries, pineapple, or peaches. One application is to use the black sweet cherries and spoon the mixture over frozen blueberries for variety of flavor. Frozen bananas can be used in the vanilla custard for more of a banana split taste and poured over frozen fruit.

Vegan Sweet Vanilla Creme

Ingredients:

1 Can Organic Premium Thai Kitchen Coconut Milk
½ tsp. Vanilla
1 to 2 Tbsp. Agave Nectar

1. The Organic Premium Coconut Milk will be very thick cream that you will have to spoon out of the can (if it has been placed in the refrigerator). Place the coconut cream into the Vita Mix Blender with the other ingredients. Blend on high for at least 30 seconds.

2. Put into dish and refrigerate.

Peach Filling

Ingredients:

7 Cups Peaches, sliced
5 Cups Nectarines, peeled halved
1 Cup Water
4 Tbsp. Agar
1 Tbsp. Kuzu
2 Tbsp. Agave Nectar
1 tsp. Vanilla
¼ Cup Honey

1. Put the water in a saucepan on stove with the agar & kuzu to simmer for 15 minutes.

2. Meantime, puree the 5 cups of nectarines in the blender.

3. Add the vanilla, honey, & agave to the nectarines and blend again.

4. Take the water mixture off of the stove and add it to the blender. It will be thick at this time, so just scrape it out and into the blender. One final time blend at high speed.

5. Add the sliced peaches to the pie shell and pour blender mixture over. This will thicken at room temperature. No need to refrigerate unless you desire to do so.

Optional:
Peaches can be used instead of nectarines. You can use half the amount of agar to make a creamy desert and it can be spooned over leftover millet muffins like a shortcake.