John Myers
Ingredients for 1 servings:
- 600 g gooseberries, frozen, approx.
- 250 g buckwheat, ground
- 250 g millet, grind
- 1 bag of baking powder, for 500 g flour
- 1 pinch of salt
- 1 can coconut milk, 425
- 200 g water
- 250 g beet syrup
- 60 g schnapps (fruit schnapps 38%)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes
gluten-free, egg-free, dairy-free, vegan
Spread the gooseberries on the bottom of a 26 cm ring tin lined with baking paper. Mix all the other ingredients well and then pour over the berries. Place in a cold oven and bake at approximately 150°C for approximately 90 minutes. Check the pin for a firmer crust. Let it set for approximately 5 minutes. Place a second layer of the tin on top of the cake, hold it in place, and turn it over (the juices will escape). Carefully remove the baking paper, place the ring tin back around the cake, and let it cool completely. Millet needs a few more hours to set. My own recipe.
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