From Camp 2011 Public Wiki

Poppy seed and millet cake is derived from a traditional Czech and Slovak cuisine, where poppy seed is extremely popular (not only in sweet meals). Instead of wheat flour, this recipe utilizes millet, which makes it much healthier, easier to digest and gluten-free. As it contains no milk or eggs, it is likewise suitable for vegans and those lactose-intolerant.

I first tried this gorgeous dessert while working in a macrobiotic restaurant. Yes, this cake is likewise macrobiotic (central European).

Contents 1 Ingredients 2 Equipment needed 3 Preparation Time 4 Instructions

Ingredients

200 g of millet

100 g of raisins

2 carrots

2 tablespoons of sunflower oil

salt

150 g of poppy seed

Kombu seaweed (option)

3 tablespoons of jam (preferably in bio quality and sugar-free)

3 tablespoons of rice malt (or date syrup to be more generous)

• instead of the combination of sugar-free jam and malt/syrup, you may as well opt for a sugary jam. In such a case you may need no or little malt only

water

maize flour (option)

coconut shavings (option)

• for those allergic, you may use oatmeal, which is, however, not gluten-free

Equipment needed

two large pots

poppy seed mill

grater

wooden spoon

a large bowl

baking tray

brush

Preparation Time

• 45 minutes cooking joined time (millet and poppy seed)
• 15 minutes preparations
• 15-20 minutes baking

Instructions

1. Rinse the millet before cooking
2. Cook the millet in water with a pinch of salt for 30 minutes (ratio 1:3)
3. Grind the poppy seed in a mill
4. Place the ground poppy seed into a pot together with water so that the seeds are submerged and the water reaches roughly to your wrist (2 cm above the seeds)
5. To shorten the cooking time and enhance the nutrition values of the meal, you may add a slice of Kombu
6. Add thoroughly washed raisins and cook for approximately 40 minutes
7. Meanwhile grate the carrots and add them when the poppy seed is almost done together with the jam and the malt/syrup
8. Cook the poppy seed and carrot mixture for additional 5 minutes
9. Mix together the millet and the poppy seed and carrot mix into a homogeneous dough
10. If too liquidy, you may consider to thicken the consistency with small amount of maize flour
11. Pour the dough into the baking tray, which was first brushed with oil and sprinkled with coconut shavings/oatmeal
12. Bake for 15-20 minutes (at 200 °C)
13. Let to cool down and cut into nice shapes (squares, triangles)