Millet and Sage Cake
Millet is an alkaline cereal, absorbs a lot of water and has a sweet flavour.
This recipe is a tasty way to eat millet with pleasure, we will also give sage aroma, but you can also use other types of Mediterranean herbs to flavour it: rosemary, thyme, bay leaves… all with many therapeutic properties.
SERVINGS: 4 DIFFICULTY: Medium TIME: 50 Min.
- 180 GR MILLET
- 1 TBSP OLIVE OIL
- 1 CLOVE GARLIC
- 1 RED ONION
- 1 LITER OF VEGETABLE BROTH OR WATER
- 200 GR MUSHROOMS (REGULAR MUSHROOMS, SHITAKES OR THE MIX OF BOTH)
- 10 FRESH SAGE LEAVES
- 1 LEMON ZEST
- 1 TBSP NUTRITIONAL YEAST
- SALT, BLACK PEPPER
- 200 ML OAT CREAM
- Soak millet with filtered water overnight or at least 8-12 hours. After this time, strain the water and rinse the cereal well.
- Preheat the oven to 180ºC.
- In a pan, sauté the clove of garlic and the chopped onion. Add a pinch of salt. Wait until they’re moist and slightly brown. Add the mushrooms and sage leaves. If you can not get fresh sage, you can put sage in an empty tea bag, and let the vegetables get the flavour of it. Also, you can use thyme, rosemary, bay leaves etc.
- Add the millet and the vegetable broth, and let all cook for about 30 minutes covered with a lid, simmering. Stir occasionally, so that the millet does not stick to the base of the pot.
- When the millet is cooked, add the nutritional yeast and the oat cream and mix everything well. Check the taste and add more salt if necessary.
- Four a round mould with baking paper and pour the preparation (it has to be thick, but not too much). Bake at 180 ° C for 10 minutes until a layer or crust is made on top of the cake.
- We can decorate with sunflower seeds, black sesame, pumpkin seeds …
KITCHEN TIPS: You can re-use the leftover millet making some croquettes. For that, I would add to the dough half raw garlic minced and a little bit of cashew butter. Give them the shape of a croquette and raisins by the pan, it is a good way not to waste the food that we have leftover.