You’ll transform basic millet into a delightful breakfast cake that pairs nutty grains with juicy stone fruit for a nutritious morning treat. تجمع هذه الوصفة بين wholesome ingredients like flaxseed, almond flour, and your choice of nectarines, plums, or apricots with maple syrup for natural sweetness. It’s easily adaptable to various dietary needs and can be made ahead. The ancient grain‘s versatility shines in this modern twist, and there’s so much more to discover about this wholesome dish.

تاريخ

With its storied past, millet has been a staple crop ل آلاف السنين, playing a pivotal role in the rise of multi-crop agriculture. Millet was cultivated in Asia, including China and Korea, before rice became dominant. In Africa and parts of Europe, it served as a staple during the Iron Age. Millet was used to make breads, cakes, and porridges in ancient times, showcasing its versatility. Its high value lies in its resilience in arid conditions, making it a reliable food source. You’ll discover that millet’s rich history spans across continents, with evidence of its cultivation dating back to the Neolithic Era. Millet is naturally sweetened and quick to make, making it a great breakfast option. The cultivation of millets dates back to prehistory, with evidence in northern China and Korea, further solidifying its ancient origins. The first cakes, like millet cakes, were bread-like and sweetened with honey, often containing nuts and dried fruits.

وصفة

This millet breakfast cake is a nutritious and delicious way to start your day.

Made with wholesome مكونات like flaxseed, almond flour, and stone fruit, this cake is perfect for a healthy breakfast or brunch.

The flaxseed provides a binding agent, while the almond flour adds a crumb texture and protein boost.

The stone fruit adds natural sweetness and texture, making this cake a treat for the taste buds.

This recipe is also highly adaptable, making it suitable for various dietary needs and preferences.

You can use different types of stone fruit depending on the season, and substitute flax eggs with other binding agents if needed.

The cake can be served as is or topped with whipped cream and fresh fruit for a more indulgent treat.

Using millet, a type of ancient grain , adds fiber and nutrients to this breakfast cake.

مكونات:

• 1 cup flaxseed
• 1 cup almond flour
• 1 cup cooked millet
• 1/2 cup maple syrup
• 1/2 cup stone fruit (nectarines, plums, or apricots)
• 1 teaspoon baking powder
• نصف ملعقة صغيرة ملح
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1 cup plant-based milk
• 1 flax egg (made by mixing 1 tablespoon flaxseed with 3 tablespoons water)

To make the cake, preheat your oven to 375 F (190 C) and grease a spriform pan with non-stick cooking spray.

In a large bowl, mix together the flaxseed, almond flour, cooked millet, maple syrup, stone fruit, baking powder, salt, vanilla extract, and lemon zest.

In a separate bowl, whisk together the plant-based milk and flax egg.

Add the wet ingredients to the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

You can serve the cake as is, or top it with whipped cream and fresh fruit for a more indulgent treat.

You can also customize the recipe by using different types of stone fruit or adding nuts or seeds for added texture.

When making this recipe, be sure to adjust the baking time based on your oven and the type of pan you use.

You can also make the cake in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Simply thaw the cake at room temperature or reheat it in the microwave before serving.

خطوات الطبخ

You’re ready to bring your millet breakfast cake to life!

First, سخني الفرن مسبقًا to 375°F (190°C) to guarantee the perfect baking environment.

Next, mix your المكونات الرطبة separately, whisk in your dry ingredients, and fold in toasted almonds to create a harmonious blend.

Step 1. Preheat Oven to 375°F

About 15-20 minutes before baking your Millet Breakfast Cake, سخني الفرن مسبقًا to 375°F.

This will guarantee your oven reaches the ideal temperature for even cooking. The type and size of your oven can affect preheating times, so keep that in mind.

Make sure your oven is calibrated and level for accurate temperature readings and even heating. If you have a convection oven, you can utilize the convection setting to reduce preheating time. Calibration and preparation are crucial for accurate cooking results.

It takes about 15-20 minutes to preheat an oven to this temperature, so plan accordingly. Remember to avoid incorrect preheating practices, such as leaving racks in the oven or opening the door too frequently, which can prolong preheating.

Mix Wet Ingredients Separately

Now that your oven is preheated to 375°F, it’s time to move on to the next essential step in preparing your Millet Breakfast Cake: mixing the المكونات الرطبة separately.

This guarantees توزيع متساوي of ingredients and prevents uneven texture in the batter.

In a large bowl, whisk together eggs, milk, oil, and vanilla extract until smooth.

Avoid overmixing, as this can damage the structure or cause curdling.

Make sure ingredients like eggs are at درجة حرارة الغرفة for better emulsification.

Combining liquids first prevents the batter from thickening prematurely.

By mixing wet ingredients until smooth, you’ll prevent streaks and uneven pockets once combined with dry ingredients.

Separation of ingredients is crucial in baking, as it affects the final texture and consistency of the product.

Mixing wet and dry ingredients separately is especially important because properly incorporating ingredients is essential for delicious, consistent baked goods.

This step is pivotal for a tender and fluffy Millet Breakfast Cake.

Separating wet and dry ingredients also helps to control gluten formation, which is essential for achieving the right texture and structure in baked goods.

By following this approach, you can prevent over-hydrating or over-working the flour, which can result in dense, bready baked goods.

Step 3. Whisk in Dry Ingredients

معك wet ingredients smoothly whisked together, it’s time to incorporate the dry components into the mix.

Whisking dry ingredients is vital to remove lumps and redistribute them evenly. Hold the bowl still with one hand and use the other to whisk with a consistent motion.

Choose the correct whisk size for the quantity of dry ingredients. Whisk until they’re fully incorporated and the mixture is smooth.

This step is essential to guarantee your millet breakfast cake turns out light and airy. Remember to whisk in a side-to-side motion to create shear force, which helps incorporate air and removes lumps.

Using the right whisk for the job helps to distribute ingredients evenly, ensuring a consistent texture in your baked goods.

Proper whisking techniques, like folding, can make a significant difference in the final product’s texture and structure.

Step 4. Fold in Toasted Almonds

To incorporate the toasted almonds into your millet breakfast cake, gently fold them into the batter using a rubber spatula.

Be gentle to prevent crushing the nuts and guarantee they retain their crunchy texture. Freshly toasted almonds are more likely to hold their shape during folding.

You can fold them with other ingredients like fruits or nuts to enhance flavor, but remember to add them in moderation to balance flavors and textures.

Proper folding guarantees the nuts are evenly distributed throughout the batter, providing a delightful texture and flavor combination.

Try using My Mom’s Pan Roasted Almonds for an added crunch and flavor boost.

الخطوة 5. الخطوة 5{optimize_title]

Your millet breakfast cake is finally ready to meet its fate in the oven.

Now, it’s time to bake it to perfection. Place the cake in the preheated oven at 375°F (190°C) and bake for approximately 35-40 minutes, or until the edges turn بني ذهبي and the fruit softens.

Avoid opening the oven door frequently to maintain an even temperature and guarantee the cake rises properly.

بعد الخبز، let the cake cool slightly in the pan to set and become easier to slice without crumbling. This cooling process will enhance the fluffy texture and allow the stone fruit juices to subtly integrate into the crumb.

Once cooled, your millet breakfast cake is ready to be served warm or at درجة حرارة الغرفة, boasting a delicate balance of flavors and textures.

الأفكار النهائية

Although many breakfast cakes come and go, this millet breakfast cake stands out as a versatile and nutritious option that’ll become a staple in your kitchen.

You’ll appreciate how this one-bowl recipe delivers a perfect balance of nutty flavors and natural sweetness while packing essential nutrients like B vitamins, zinc, and iron.

ال flexibility to swap stone fruits with seasonal alternatives means you can enjoy this cake year-round, whether for breakfast, brunch, or a healthy snack.

With its golden-brown crust and tender fruit topping, you’re getting both visual appeal and satisfying taste.

Best of all, you’re treating yourself to a wholesome, naturally sweetened cake that’s adaptable to various dietary needs and preferences.

الأسئلة الشائعة

Can I Substitute Millet Flour With Other Gluten-Free Alternatives?

You can substitute millet flour with several gluten-free alternatives.

Sorghum flour works well due to its mild, sweet flavor and smooth texture, making it a great 1:1 replacement.

You’ll also find success with quinoa flour, though it adds more density to your baked goods.

For lighter results, try using teff flour, which offers a pleasant malty flavor and similar nutritional benefits.

How Long Can I Store Leftover Millet Breakfast Cake?

You can store your leftover millet breakfast cake at درجة حرارة الغرفة for 2-3 days in an airtight container.

If you’d like to keep it longer, refrigerate it for up to 4-5 days. Make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a container to maintain moisture.

Don’t freeze the cake, as it can substantially degrade its texture.

Will Frozen Stone Fruits Work Instead of Fresh Ones?

نعم يمكنك استخدام frozen stone fruits instead of fresh ones!

You’ll want to add them directly to the batter while still frozen to prevent الرطوبة الزائدة.

Since frozen fruits release more liquid during baking, toss them in a bit of flour before mixing them in.

You may need to extend your baking time by 5-15 minutes to guarantee everything cooks through properly.

Does This Recipe Work Well for Meal Prep?

Yes, this recipe’s ideal for تحضير الوجبات!

You’ll get 3-5 days of breakfast servings when stored in the fridge, or up to a month if you freeze portions.

Just wrap them tightly or use airtight containers to maintain freshness.

The dense, grainy texture holds up well during storage, and the stone fruits add moisture without making it soggy.

You can easily portion it for grab-and-go convenience.

Can I Make This Breakfast Cake Without Eggs?

You can definitely make breakfast cakes without eggs by using several effective substitutes.

Try using applesauce or Greek yogurt for moisture and binding, while baking soda combined with vinegar will create the needed rise.

For best results, include بدائل الحليب الخالية من منتجات الألبان to maintain moisture, and don’t forget vanilla extract to enhance flavor.

You’ll achieve a fluffy texture by properly creaming your fats and sugars together.

مراجع

• https://minimalistbaker.com/fluffy-millet-breakfast-cake-with-stone-fruit/
• https://www.youtube.com/watch?v=HRa7lEU1QRI
• https://en.wikipedia.org/wiki/Millet
• https://www.foodtimeline.org/foodcakes.html
• https://www.edenfoods.com/articles/view.php?articles_id=122
• https://dadchef.io/recipe/fluffy-millet-breakfast-cake-with-stone-fruit/
• https://www.pinterest.com/pin/fluffy-millet-breakfast-cake-with-stone-fruit–85779567893724688/
• https://www.pinterest.com/pin/30680841205679086/
• https://www.danieletestablog.it/fluffy-millet-breakfast-cake-with-stone-fruit/
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