Saturday, March 22, 2014

Apple Sauce Millet Breakfast Cake - It Has Four Ingredients!

Do you know Millet? If not, I would like to introduce you to this powerful grain. My history with Millet goes back to childhood. I grew up eating Millet in soups mostly, as a kid, growing up in Poland.

Millet has been around for quite some time, and has not changed in terms of providing powerful dietary superheroes such as manganese, magnesium, and phosphorus. Millet is also gluten-free and although only a small percent of people is actually gluten intolerant (this is my way of saying: I am tired of gluten-free hype), it is a great option for all.

I can't take credit for this recipe - darn! - as my mom is the source, however, I have made a few improvements, and that must count for something. Right?

Apple Sauce Millet Breakfast Cake
Apple Sauce Millet Breakfast Cake 

1 (24-oz) jar unsweetened apple sauce (about 3 full cups)
2 cups millet, uncooked
1 cup dried apricots, chopped or raisins, whole (I used unsulfured dried apricots)
1 teaspoon ground cinnamon

Add 1/3 cup of maple syrup or even a mashed banana or both, to make this cake sweeter. I like mine less sweet, and did not use maple syrup or mashed banana. 
Preheat oven to 400F. In a large bowl, combine apple sauce, and cinnamon. If using mashed banana and maple syrup, add it now. Add millet and dried apricots or raisins and mix.

Coat a baking pan of choice with non stick-cooking spray, place the cake batter and spread it evenly with a spatula. Bake for about 45-50 minutes, until the cake is golden brown, and appears dry.

Allow to cool off completely, before removing from the baking pan, and cutting. I used a round baking pan with removable sides, and did not have difficulties with removing this cake.

Store in a closed container, with paper towel on top to absorb the moisture. It will keep for 3-4 days.

Unsulfured apricots are darker, and therefore do not feature the artificial orange color we are accustomed to seeing. 
Things to consider:

  • Make this cake into breakfast bars and bake them in a square pan instead. Use any dried fruit and spices of choice. Add coconut flakes or nuts and seeds for additional variety. 
  • Do not use a glass baking pan for this recipe. The cake will not brown, and will steam instead.
  • Make it sweeter by adding mashed banana, maple or even agave syrups (about 1/3 cup) in addition to the ingredients stated. 
  • Remember that the more liquid you add, the more millet you will need. For example, if planning on adding 1/2 cup of maple syrup in addition to the stated ingredients, I would add about 1/3 cup additional millet, so that the cake will be solid, and not runny. 


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