I know when we have entered Summer, as I can pick the first Jasmine to place on our altar each morning—just one perfect flower, but Wow! It’s such a scent.
We are using the last of our plums from this tree and sharing them with our friends, neighbours, visiting teachers, and growing ducklings and swans.
plum millet cake
makes one 9-inch square pan with 12 square slices.
Recipe slightly adapted from ‘At Home in the Wholefood Kitchen’.
ingredients
¼ cup/50g millet, washed and soaked (if you forget to soak the millet, add 2 Tablespoons extra water).
½ cup/125ml water
cake
1½ cup/210g whole-spelt flour
1 Tbsp aluminium-free baking powder
zest of 1 lemon
zest of 1 orange
¾ cup/185ml plus 2 Tbsp maple syrup (maple syrup can be replaced with ½ cup/50g sugar, add extra ½ cup almond milk)
¼ cup + 2 Tbsp/70g extra virgin olive oil or coconut oil, melted
¼ cup/60g almond milk
1 Tbsp vanilla extract
¼ tsp fine rock salt
8 small plums /240g, pitted and cut into ½-inch slices – If using very juicy plums, allow to drain off the excess liquid for 5 minutes.
topping
¼ tsp cinnamon
1 Tbsp brown sugar (optional)
prepare the millet
- Drain and rinse the millet, place it in a small pot, and pour in ½ cup water. Bring to a boil over high heat; cover the pot, reduce heat to low, and simmer for 20 minutes. Remove from heat; let it sit for 10 minutes before removing the lid and fluffing it up with a fork. You should have approximately 1 cup plus 2 tablespoons cooked millet.
- Preheat the oven to 180C/350F. Grease a 9-inch square baking dish with oil or line it with baking paper for easy removal.
prepare the cake
- Place the flour and baking powder into a medium bowl; stir to combine and set aside.
- Combine the maple syrup, olive oil, almond milk, vanilla and salt in another bowl.
- Add the flour mixture and stir until combined using a rubber spatula. Then fold in the plums, cooked millet, and citrus zest, stirring until just combined—be careful not to over-mix.
- Pour the batter into the baking pan. Sprinkle with cinnamon, the remaining 2 tablespoons of millet and brown sugar.
- Bake for 30 – 35 minutes. Allow to cool before slicing.
variation
I have been making this with raspberries instead of plums. I use 150 grams of frozen/fresh raspberries, following the recipe below, and sprinkle the top with flaked almonds and 2 Tablespoons of coconut sugar.
Goodness shared from Stacey
