John Myers
Ingredients for 6 servings:
- 100 g millet
- 200 ml milk
- ½ tsp cinnamon powder
- 4 eggs
- 4 tbsp honey
- ½ lemon(s)
- 100 g walnuts, ground
- Margarine for the molds
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Sugar-free
Place the millet, milk, and cinnamon on a non-perforated baking sheet in the steamer at 100°C for 15 minutes. Once the time has elapsed, let the millet mixture sit in the closed steamer for a while while you begin step two. To do this, separate the eggs. Beat the four egg yolks with the honey and the juice of half a lemon until frothy. Then gradually stir in the grated walnuts and the millet mixture. Finally, beat the remaining egg whites until stiff peaks form and fold them into the mixture. Divide the mixture among 6 greased ovenproof ceramic dishes and bake in the oven at 180°C (convection oven) for 20 minutes, until the millet cakes are lightly browned. Serve with a fruit glaze or even vanilla ice cream and fruit compote.
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