Millet Apple Cinnamon Bake
A delightful vegan dessert that combines the nutty flavor of millet with the sweetness of apples and the warmth of cinnamon. This unique bake is studded with rum-soaked raisins and held together with a creamy vanilla pudding mixture. It's a perfect autumn treat that's both comforting and surprisingly light.
Millet Apple Cinnamon Bake Instructions
- Preheat the oven to 180°C (350°F). Grease a 25cm baking pan with vegetable oil.
- Heat 50ml oat milk and 1 tbsp rum and pour over the raisins. Set aside to soak.
- Rinse the millet thoroughly under running water until the water runs clear.
- Cook the millet in water according to package instructions. Once cooked, drain it well.
- Peel and shred the apples. In a large bowl, mix the shredded apples with lemon juice, cinnamon, vanilla sugar, and sugar.
- Add the drained raisins and the cooked millet to the apple mixture. Mix well.
- In another bowl, mix the vanilla pudding powder, baking powder, remaining oat milk, vegan cooking cream, and the remaining 2 tablespoons of rum.
- Pour this pudding mixture over the millet-apple mixture and stir to combine thoroughly.
- Pour the combined mixture into the prepared baking pan, spreading it evenly.
- Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. This dish can be enjoyed warm or at room temperature.
Notes
- The added water amount (360 ml) is a typical ratio for 120 g millet; adjust slightly if your package suggests a different ratio.
- Drain cooked millet well so the bake sets (too much liquid can make it gummy).
- Let it cool 10–15 minutes before slicing—this helps it hold together.
Equipment Needed
- Oven
- Stove
- Pot
- Strainer
- Cake Pan
- Mixing Bowl
- Whisk
- Spatula
- Wooden Spoon
- Kitchen Scale
- Measuring Cups
- Knife
- Cutting Board
- Peeler
- Grater
Nutrition Facts
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