Ingredients (tray size 22 x 30 cm)

Base:

  • 1 cup millet (250 ml)
  • 4 cups warm water (1 litr), or 0,5 litre vegan milk and 0,5l warm water
  • 1/3 cup shredded coconut
  • 1/3 cup raisins
  • 2 tablespoons agave syrup (or 3 tablespoons rice or corn syrup)
  • 2 tablespoons oil (sesame oil is best)
  • pinch of salt

Fruit topping:

  • 3/4 kg ripe pears

Crumble:

  • approx 3/4 cup rice flour
  • 1 – 2 teaspoons coconut oil
  • 2 tablespoons agave syrup
  • pinch of vanilla caviar (straight from vanilla bean)

Directions

  1. Rinse millet in sieve.
  2. Put them in tray, bespread them evenly. Do not grease and flour tray.
  3. Sprinkle millet with coconut and raisins (rinse raisins in hot water if sulfured).
  4. Mix warm water with syrup and oil and pour over millet with coconut and raisins.
  5. Bake in preheated oven for approx. 15 minutes on 200°C (cake should still be soft, not liquid and not solid).
  6. While cake is baking, wash, core and dice pears (no need to peel them if the skin is quite soft).
  7. Mix crumble ingredients in bowl.
  8. Take half baked base (after 15 minutes of baking) from oven, put pears on top and sprinkle with crumble.
  9. Bake for 30 more minutes, leave to cool, cut and serve.

Modification

  • If you want to make it in smaller round form, half ingredients is proven to be enough.
  • It is important to use a leek-proof form. My metal cake form leaks so I use a round glass one instead.
  • Fruit topping may be varied as follows: apples with cinnamon and walnuts, plumbs with poppyseed, peaches etc.
  • It is also possible to make the crumble with almond flour instead of rice one. Just mix almonds in food processor. Vanilla caviar may be replaced with lemon zest.

Children

  • The cake is suitable for kids aged 1,5 years and over.
  • Due to the fact that grains with fruit ferment in our guts we recommend to eat in small quantities. Which is easier said then done :-).