Stuffed Apricots – A Summer dessert ready in 15 minutes
1 tablespoon barley malt
1 tablespoon tahini
4 tablespoons water
4 tablespoons of cooked millet
2 tablespoons raisins
2 tablespoons chopped dried figs
2 tablespoons ground flaxseed
4 pinches of cinnamon (optional)
* Boil the millet and allow it to cool.
* Mix all the ingredients to get the filling.
* Divide the apricots in half, remove the seeds and fill them with the filling.
* Adjust the recipe to the size of your tablespoons, and add or subtract a certain amount of the ingredients.