Millet Brunch Cake with Strawberries

Name: Millet Brunch Cake with Strawberries
Prep time: 25 min
Cook time: 25 min
Total time: 4 h 50 min
Yield: 6 servings
Ingredients: raw cashews; pitted dates; walnut pieces; whole-grain millet; Date Syrup 2.0; cinnamon; strawberries

A pressed millet 'cake' set over a walnut, cashew, and date crust, sweetened with Date Syrup 2.0 and topped with macerated fresh strawberries. Pretty enough to serve as dessert but nutritious enough for brunch.

From The How Not to Age Cookbook

Prep: 25 min
Cook: 25 min
Total: 4 h 50 min
Yield: 6 servings
Category: Breakfast

Nutrition (estimated)

per 1 wedge

Calories: 460 kcal
Protein: 10 g
Fat: 17 g
Carbs: 72 g
Fiber: 8 g
Sugar: 40 g
Sodium: 10 mg

Ingredients

raw cashews
pitted dates
walnut pieces
whole-grain millet
Date Syrup 2.0
cinnamon
strawberries

Cashews Millet Strawberries

Instructions

Soak cashews in boiling water at least 3 hours; drain. Soften dates in boiling water 10 min if needed; drain.
Process cashews, dates, and walnuts in a food processor until crumbly (add a few tsp water if too dry). Press into the bottom of a parchment-lined 9-inch springform pan.
Boil 2¼ cups water; add millet, ½ cup Date Syrup 2.0, and cinnamon. Simmer covered on low 20–25 min until tender.
Spread millet over the crust; refrigerate at least 1 hour to set.
Toss strawberries with 1 tsp Date Syrup 2.0 and let macerate 30 min.
Unmold, slice into 6 wedges, and top with the strawberries.