Millet tart with blueberries (gluten free, vegan)


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


  1. Cook millet grain.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare a filling menwhile the tart is being baked. Put all ingredients excluding 100g blueberries destinated for the top and mix well until smooth.
  6. Spread the cream over a baked bottom, arrange  remaining blueberries on the top and sprinkle with shredded coconut.

Enjoy your meal!


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