MILLET & ALMOND BREAKFAST CAKE

'Something baked with a touch of summer'
 

(6-8 Servings)

  • 2 ½ cup millet flakes
  • 1 ½ cup almond flour
  • 2 ½ cup natural water
  • 1 ½ cup coconut milk
  • 1 lemon and ½ lemon zest
  • 3 tbsp maple syrup
  • 2 tsp coconut oil (and some extra to cover the oven form)
  • A pinch of sea or mountain salt

For decoration:

  •  ½ cup almond flakes
  • Fresh fruits ( cherries, berries, apricots…)

Preheat the oven to 250°C. Grind the lemon zest and squeeze it to make some juice. Place all the ingredients in a saucepan, cook in medium- low heat stirring with a wooden spoon constantly for about 6-8 minutes. Pour the cream into an oven form covered with some coconut oil and bake for 20-25 minutes. Meanwhile prepare the fruits by rinsing and chopping them. Remove the cake from the oven and let it cool down. Spread the almond flakes and fruits on the top and serve together with natural yogurt or plant cream.