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Anna Lewandowska

Millet groat apple pie

A baked cake with no eggs or raising agent, where cooked millet blended with corn flour, xylitol, clarified butter and cinnamon encloses a layer of thinly sliced apples.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Polish
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 400 g of millet groat raw
  • Half a cup of corn flour
  • Three middle sized apples
  • Two teaspoons of xylitol I guess honey would do as well
  • One teaspoon of clarified butter
  • One teaspoon of cinnamon

Method
 

  1. Pour boiling water over the millet groats, then cook them over a low heat and set them aside to soak and cool to room temperature.
  2. Blend the cooled millet with the corn flour, xylitol, clarified butter and cinnamon into a smooth, spreadable mass.
  3. Wash, peel and thinly slice the apples.
  4. Spread half the mass in a baking dish lined with baking paper, lay the apple slices over it in a single layer and cover with the remaining mass.
  5. Bake for an hour at 180 C (350 F).
  6. Leave the cake in the switched-off oven to cool, and cut it only when completely cold.

Notes

Ingredient quantities are taken from the recipe box as published, which does not state the amount of water for cooking the millet. Calories are an estimate.