Sweet millet casserole

Ingredients for 4 servings:

• ¾ liter soy milk (soy drink)
• 200 g millet
• ½ tsp salt
• 3 tbsp applesauce (apple fine)
• 1 tbsp cinnamon powder
• 50 g almonds or hazelnuts, chopped
• 2 tbsp soy flour
• 50 g margarine, vegan
• 500 g fresh fruit, seasonal
• Wholemeal breadcrumbs
• Sunflower seeds
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with seasonal fruit (vegan)

Rinse the millet under hot running water in a colander. If you don’t have a colander, you can also line a coarser colander with kitchen paper. Bring the soy drink to a boil in a saucepan, remove from the heat. Stir in the salt and millet and let it swell for 30 minutes. Wash, core, and chop the fruit, depending on the variety. Mix the margarine, apple cider vinegar, cinnamon, and nuts together with the soy flour and fold into the cooled millet porridge. Layer the millet and fruit in a greased baking dish. Top with the millet and sprinkle with whole-grain breadcrumbs, margarine flakes, and sunflower seeds. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Vegan vanilla sauce goes very well with this.