Spring millet ‘cheesecake’ with yummy mousse and raspberries

I adore millet groats. It is tasty, healthy, doesn’t have to be cooked long, and what is especially important for me – it doesn’t contain gluten. Today I used it to make a ‘cheesecake’ in a gluten- and lactose- free version. The cake takes little time to prepare and what is more, it’s healthy and delicious. You must try it!


I rinsed the millet under running water and put into a boiling water. I added 400 ml of coconut milk and cooked till soft. I left it cool down and then I added lemon juice, sugar, coconut flakes, flour, vanilla essence and thick part of coconut milk. I blended all the ingredients until smooth. I brushed the round cake tin with butter and transfer the mass there. In baked it in the preheated oven at 180 degrees for 50- 55 minutes. Soak the dates in hot water and remove the seeds. I blended avocado and  dates with water, then I spread the mousse on cooled cake. I decorated the cake with fruits and sprinkled with sugar and coconut flakes.

Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

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