- 1 cup millet
- 4 cups water
- 1/4 tsp salt (optional)
Combine all ingredients in a saucepan and bring to a boil. Cover and cook over low heat until the water is absorbed, about 1 hour.
Spoon into an oblong baking dish and flatten with a spatula. Refrigerate until set, at least 45 minutes or overnight. Preheat oven to 350 degrees F. Cut into 1/2-inch slices and bake on a non-stick baking sheet for about 45 minutes.
Serve warm topped with a small amount of unsweetened applesauce or fruit jam.