This millet cake recipe is gluten-free, easy, and delicious. It is ideal to combat celiac disease. You should be encouraged to use millet in baking, since its neutral flavor is ideal to be included in both sweet and savory recipes.
Millet is rich in lecithin, magnesium and phosphorus, a great combination for the brain. And in the case of dates, they have a high percentage of nutrients and calories and also provide vitamin B5, something that makes it good to help physical and intellectual effort. Finally, they are also good in potassium so they fight fluid retention.
INGREDIENTS FOR 4 PEOPLE
200 g millet
600 ml of water
250 ml soy milk
300 g cauliflower
250 g pumpkin
20 g of sprouted radishes
150 g pitted dates
150 g of tofu
10 g miso
Extra virgin olive oil
Salt and pepper
PREPARATION (45 MINUTES)
-Firstly peel and cut the onion and cauliflower into small pieces. In a pot with oil, fry them.
-When the preparation begins to brown, add the millet and stir. Pour the water and 200 ml of soy milk. Let it cook for about 25 minutes.
-When the millet has absorbed all the liquid, add nutmeg to taste, salt and pepper and continue cooking for a few more minutes.
-Then peel and cut the pumpkin, and fry it in a pan with a little oil.
-Cut the dates into strips and add them. Cover the skillet to allow the steam to cook the squash until soft. Then transfer it to a bowl and mash it with a fork.
-Boil the tofu, drain and mash together with the miso.
-With a ring, create layers with the different mixtures and decorate with sprouts to taste.