Simmer until water is gone (about 30 min):
2 cups water:
1/2 cup millet
3 Tbsp raw cashews
1 /4 tsp lemon extract
Blend cooked millet (above) with:
8-ounce can crushed pineapple 3 Tbsp lemon juice
Zest from one lemon
2 Tbsp honey
1/2 tsp vanilla
1/4 tsp salt
Once the millet is done, add everything to blender and whiz until it's smooth.
Spray an 8x8 pan with Pam and pour in the blended mixture.
Let it cool in the refrigerator for a few hours and it will set up beautifully.
Serve it with sliced strawberries and toasted pecans.