[Leenie]

Sorry to hear that it didn't thicken up enough. I occasionally add a little Teff or Amaranth the last 30 mins of cooking for added texture (a couple TBSP). Teff gives it an almost carob/chocolate hint, not to mention boosting the iron content.

I hope that you were able to find some recipes to your liking from Bruce's suggestions. There are also some great recipes in "Cooking the Whole Foods Way" by Christina Pirello. She's a little unconventional (uses chocolate and other 'avoid' foods in some of her recipes) but I have yet to make something from her book I didn't like.

Gratitude, grains and gomasio,
Leenie