We love raspberries. And now, when you can buy them at almost any local shop, it’s the best time to make raspberry desserts. And since the weekend is almost here, let’s make some dessert. Millet, coconut milk, coconut shreds and raspberries- perfect combination. Sweet, light and gluten free cake that everybody will love:)
Ingredients:
Crust:
4 tbsp coconut flour
4 tbsp rice flour
4 tbsp corn flour
100 g nut flour
6 tbsp olive oil
3 tbsp coconut (brown) sugar
4 tbsp cold water
Millet filling:
100g dry millet
1 cup vanilla milk (soy)
200 ml coconut milk (cold)
½ cup coconut shreds
2 tsp agar agar powder
1 cup raspberries
5 tbsp coconut (brown) sugar
Additionally: raspberries, almond flakes, coconut shreds for decoration
Instructions:
Preheat the oven to 180 degrees C. Combine all ingredients for the crust. Coat the baking tray with some oil (e.g. coconut oil) and spread the dough. Bake for about 25 minutes.
Meanwhile, prepare the filling. Cook millet until soft. In a pot combine coconut and vanilla milk. Bring it to the boil. Add agar agar, mix well and cook for about 2-3 minutes while stirring. Pour the mixture to the blender, add cooked and drained millet, coconut shreds and sugar and blend well.
Pour the mixture onto the crust. Blend the raspberries with some sugar. Pour over the top of the cake. Put some raspberries on top of the cake, by pressing them gently.
You can decorate the cake with almond flakes, coconut shreds and other fruit. Leave in the fridge to cool over the night. Enjoy!
Etykiety: dessert, english, gluten free, millet, raspberries, recipes
