For the millet bake:
- 200 g of millet
- 600 ml of (gluten-free) oat milk
- 1 teaspoon of cinnamon
- 2 pinches of cardamom
- a pinch of sea or rock salt
- 3 tablespoons of maple syrup (or honey)
- 300 g of damsons (or plums)
- 30 g of hazelnuts
- 1 tablespoon of coconut oil, more for greasing
For the vanilla sauce:
- 3 tablespoons of white almond butter (or cashew, hazelnut butter)
- 200 ml of warm water
- 1/2 teaspoon of cinnamon
- 1 good pinch of vanilla powder (or the inside of 1/2 vanilla pod)
- 1/2 teaspoon of arrow root powder (or corn or potato starch)
- Soak the millet in clear water for about an hour or at least 10 minutes. Drain the millet and place it in a pot together with 400 ml of oat milk. Bring to a boil then lower the heat and add cinnamon, cardamom, salt, vanilla and 2 tablespoons of maple syrup. Cook the millet for 10 minutes then set aside to rest for another 10 minutes to dwell.
- In the meantime, pre-heat the oven to 180 °C fan setting. Half the damsons, remove the core and then slice them again into quarters. Roughly chop the hazelnuts and grease a baking dish with coconut oil. Place 1 tablespoon of coconut oil in a small oven-proof dish and melt the coconut oil in the oven.
- Add another 200 ml of oat milk to the cooked millet in the pot, then pour everything into the baking dish. Place the damsons on top of the millet, then add the hazelnuts. Mix the melted coconut oil with the remaining tablespoon of maple syrup and drizzle on top of the dish.
- Bake the dish for 30 minutes and then enjoy warm or cold for breakfast the next day.
- For the vanilla sauce, simply whisk all of the ingredients together in a bowl and serve with the bake.