Seasonal millet crumble or baked fruit with millet

Cake for breakfast – although we all probably celebrate mornings in this way sometimes, it doesn’t sound too good. But what if you could create a cake with healthy ingredients, with a small amount of fat and a large portion of fruit? Sounds nice? Hello, sweet mornings lovers! Here is one of the simplest healthy cakes… which is actually millet baked with fruit. The layers add a confectionary character – especially the slightly sour fruity layer and the crispy-millet top one. This breakfast recipe doesn’t have to be just a breakfast recipe – this seasonal dessert served after lunch will disappear from the plates just as quickly as at breakfast. At the same time, there’s no fuss and no blending. It’s gluten-free and based on my favorite, super-healthy, millet.

This is another recipe where I use millet. I do encourage you to buy some. And when you cook it – cook more than you need and prepare, for example, a jar of millet mayonnaise, millet cheesecake or gnocchi (all the recipes available on my website)

Seasonal millet crumble

  • 1 cup of dry millet
  • 2 tbsp coconut oil / vegan margarine / oil
  • 1/2 tsp of salt
  • 3 tbsps of sugar
  • 2 tsps of sugar with vanilla
  • About 150ml of your favorite plant-based milk

  •  1 cup of sliced ​​favorite seasonal fruits – I recommend plums with strawberries (use any fruit that bakes well – plums, strawberries, raspberries, blueberries, but also peaches, nectarines and apples. Fruit combinations will also work as well)
  • 1 tbsp of sugar
  • A good pinch of cinnamon
  • Optional: a handful of your favorite nuts (e.g. hazelnuts, almonds, walnuts)

  1. Rinse the millet with water, drain it off in a strainer, and then cook it in three portions of water for about 15 minutes.

  2. Preheat the oven to 180 degrees. In the meantime, prepare the fruit – cut it into small pieces and remove the seeds. If you want to use nuts as well – cut them into small pieces.

  3. Add oil, sugar, salt and vegetable milk to the cooked millet. Mix everything up.

  4. At the bottom of a heat-resistant vessel, place most of the millet, then add a layer of fruit. Sprinkle the fruit with a tablespoon of sugar, a good pinch of cinnamon, and add a handful of nuts if you like. Then, sprinkle loosely the fruit layer with the remaining millet to create a sort of crumble.

  5. Bake for 30 minutes. Serve hot. You can also serve it cool when it’s easier to cut, keeping the shape of the cake. It also tastes good chilled, straight from the fridge.

Still hungry?