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Recipe of the week (25-10-2001)

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MILLET "CHEESE" CAKE (no fat and dairy-free)

1 cup oatmeal, cup spelt flour ( or whole wheat flour ) cup ground almonds, walnuts, pecan or sesame seeds. 1 tsp cinnamon, tsp salt, 1 tsp vanilla, 3 tabs honey, cup applesauce, 1 tabs concentrated orange juice or grapefruit juice. In a large bowl combine dry ingredients. Mix well. In another bowl combine wet ingredients. Carefully add wet to dry ingredients without over mixing. Press firmly into sides and bottom of a pie plate. Bake in 180C-preheated oven for 9 to 12 minutes or until lightly brown. Cool before filling FILLING cup uncooked millet. 2 cups water. 1/3 cup unsalted cashews. 1/3 cup lemon juice, freshly squeezed. 1 tsp lemon rind. 1/3 cup honey. 1 tsp vanilla. In pan, place the millet, water and salt. Bring to the boil, cover and simmer for about 45 minutes, until water is absorbed and millet is soft. Meanwhile, in blender or food processor, add all remaining filling ingredients. Puree for about 1 minute, until perfectly smooth. When cooked millet is still warm, add it to the blender and process for about 1 minute, until creamy and smooth. Pour into baked pie shell. Chill. TOPPING cup tapioca flour, 2cups pineapple juice, 2-3 cups berries or slices fruit ( strawberries, kiwis, peaches, plums etc..) fresh or frozen, tsp vanilla. Dissolve tapioca in pineapple juice. Add the fruit and vanilla. Cook over medium heat, stirring occasionally until mixture boils and tapioca thickens. Cool and spread over cheesecake or spoon over wedges when served.

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