small tray

Base layer:

  • 4 cups cooked millet and rice
  • 2 cups water
  • 3 tablespoons chia seeds
  • 1/2 cups almond pieces
  • 1/2 cup poppyseed (whole, unprocessed)
  • 1/2 cup millet flour
  • 1/2 cup buckwheat flour
  • 2 tablespoons carob powder
  • 1 tablespoon gingerbread spices
  • 2 teaspoons phosphate-free baking powder
  • 4 tablespoons gluten-free cereal syrup (rice, wheat or corn) or barley malt (contains gluten)
  • pinch of salt
  • 4 tablespoons oil
  • oil and flour for form

Fruit coating:

  • 2 cups water
  • 1 teaspoon agar
  • 1 cup dried unsulfured apricots
  • 1 jar home made sugar-free jam (400 g) or some fresh fruit
  • pinch of salt


  1. Soak chia seeds in 1 cup water.
  2. Mix cooked cereals with 1 cup warm water and all other base ingredients, including chia seeds with soaking water.
  3. Mix batter well and pour it onto greased and floured tray.
  4. Batter should be quite thick and you will need to spread it with wet hands.
  5. Bake in preheated oven for approx. 40 minutes on 180°C.
  6. To test if it’s ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready.
  7. While base is baking, bring dried fruit to boil with water and pinch of salt.
  8. After 10 minutes or boiling, mix with agar and add home made jam.
  9. When base is baked, pour fruit mixture on top and leave to cool down and thicken.


If you do not have home-made jam at hand, you can replace it with some fresh fruit, that you boil together with dried fruit. Add also some water and puree together after it has boiled for required time.


Store in cool place, consume within two days.


Baked desserts and poppyseed are suitable for children aged 2 years and over.