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