Ingredients
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the kodo millet batter:
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1 cup raw kodo millet flour (or use a mix of millets)
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1/2 teaspoon baking soda
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1/4 teaspoon sea salt
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1 tablespoon apple cider vinegar
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1/2 cup water
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1/4 cup unsweetened applesauce
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1 ripe banana , mashed
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2 dates , pitted and chopped
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1/4 cup unsweetened shredded coconut
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1/4 cup chopped walnuts or pecans (optional)
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the berry compote filling:
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1 cup mixed frozen berries (blueberries, raspberries, blackberries, etc.)
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1 tablespoon maple syrup or honey (optional)
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1/4 teaspoon vanilla extract
Directions
Subtitle: Fermented, Seasonal, Whole foods plant-based, Budget-friendly, Quick & easy, Soy-free, Oil-free, Raw, Zero waste, Spicy, Superfoods, High fiber, Kid-friendly
Description: This one-of-a-kind cake is not only gluten-free and grain-free but also high in protein and low in carbs, making it perfect for weight loss and management. It’s fermented to improve digestion and gut health, packed with seasonal fruits and superfoods like chia seeds, and can be customized to your taste preferences. Plus, it’s incredibly simple to prepare and requires minimal effort!
Ingredients:
For the kodo millet batter:
* 1 cup raw kodo millet flour (or use a mix of millets)
* 1/2 teaspoon baking soda
* 1/4 teaspoon sea salt
* 1 tablespoon apple cider vinegar
* 1/2 cup water
* 1/4 cup unsweetened applesauce
* 1 ripe banana, mashed
* 2 dates, pitted and chopped
* 1/4 cup unsweetened shredded coconut
* 1/4 cup chopped walnuts or pecans (optional)
For the berry compote filling:
* 1 cup mixed frozen berries (blueberries, raspberries, blackberries, etc.)
* 1 tablespoon maple syrup or honey (optional)
* 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 6-inch round cake pan with coconut oil or line with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the dry ingredients for the kodo millet batter until well combined.
3. In another small bowl, combine the wet ingredients for the kodo millet batter (apple sauce, banana, dates, and shredded coconut), stirring well.
4. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and spread evenly. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the berry compote filling: Combine all the ingredients for the filling in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for about 10 minutes or until thickened. Remove from heat and set aside.
7. Once the cake has finished baking, allow it to cool completely in the pan on a wire rack.
8. To assemble the cake, invert onto a serving plate. Top with the berry compote filling and garnish with additional fresh berries if desired. Serve immediately and enjoy!
Note: You can adjust the sweetness levels by adding more or less dates or maple syrup to the filling as per your preference.
Nutrition Facts (per serving):
Calories: 190 | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 400mg | Fiber: 4g | Sugars: 12g | Vitamin A: 10% of the Daily Value (DV) | Vitamin C: 20% of the DV | Calcium: 8% of the DV | Iron: 10% of the DV
Difficulty Level: Easy
Total Time Needed: 1 hour (including 2
Steps
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1
Done
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Preheat oven to 350°F (180°C). Grease a 6-inch round cake pan with coconut oil or line with parchment paper. Set aside. |
|
2
Done
|
In a large mixing bowl, whisk together the dry ingredients for the kodo millet batter until well combined. |
|
3
Done
|
In another small bowl, combine the wet ingredients for the kodo millet batter (apple sauce, banana, dates, and shredded coconut), stirring well. |
|
4
Done
|
Add the wet mixture to the dry mixture and stir until just combined. Do not overmix. |
|
5
Done
|
Pour the batter into the prepared cake pan and spread evenly. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. |
|
6
Done
|
While the cake is baking, prepare the berry compote filling: Combine all the ingredients for the filling in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for about 10 minutes or until thickened. Remove from heat and set aside. |
|
7
Done
|
Once the cake has finished baking, allow it to cool completely in the pan on a wire rack. |
|
8
Done
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To assemble the cake, invert onto a serving plate. Top with the berry compote filling and garnish with additional fresh berries if desired. Serve immediately and enjoy! Note: You can adjust the sweetness levels by adding more or less dates or maple syrup to the filling as per your preference. Nutrition Facts (per serving): Calories: 190 | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 400mg | Fiber: 4g | Sugars: 12g | Vitamin A: 10% of the Daily Value (DV) | Vitamin C: 20% of the DV | Calcium: 8% of the DV | Iron: 10% of the DV Difficulty Level: Easy Total Time Needed: 1 hour (including 2 |
