500g dry millet grain + 1500g filtered water
(First I brought to boil 1200g of water with millet grain and when eavaporated I added more liquid. I obtained 1530g cooked millet grain on a small heat. To get rid of the bitterness of millet grain pour it with boiling water on the sieve and next rinse with cold.)
- 20g chia seeds
- 2tsp (10g) ground dried lemon zest (you may use fresh)
- 180g dates
- 900g cooked millet grain
- 60g ground millet flakes
- 1/3 tsp iodine free salt
- 1 tsp ceylon cinnamon
- a pinch of ground cardamon
- 1 tbsp extra virgin coconut oil for greasing
- 630g cooked millet grain
- 100g maple syrup
- 4 tbsp freeze-dried blueberries (optional for violet colouring)
- 100g+100g blueberries for the top
- a big pinch of salt
- Cook millet grain.
- To prepare bottom grind chia seeds with lemon zest and millet flakes in a blender. Add 900g cooked millet grain, dates and spices and blend until combined well.
- Grease a large tart pan with coconut oil and fill with obtained mixture. Help yourself with wet hands or a wet spoon by spreading mass evenly the whole dish.
- Put the tart pan in the oven preheated to 160°C with double heater mode and circulation and bake about 1 hour. Should become crispy.
- Prepare a filling menwhile the tart is being baked. Put all ingredients excluding 100g blueberries destinated for the top and mix well until smooth.
- Spread the cream over a baked bottom, arrange remaining blueberries on the top and sprinkle with shredded coconut.
Enjoy your meal!