Millet & Dried Fruit Cake
by Asaf Feit | Cleansing & Reducing, Cold & Dry, Decrease Kapha, Decrease Pitta, Decrease Pitta-Kapha, Hard to Digest, Liver fire, Millet, Slowing, Snacks, Spring, Stomach Fire, Winter |
Millet & Dried Fruit Cookies
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr
- 1 cup millet washed and strained (Vata ++ Pitta - Kapha - -)
- 1 1/4 cups water Vata 0 Pitta - Kapha +
- 1 1/4 cups natural apple juice Vata + Pitta - Kapha 0
- Pinch salt Vata - - Pitta 0 Kapha +
- 3 dried apricots chopped (Vata + Pitta 0 Kapha 0)
- Handful of dried cranberries Vata + Pitta 0 Kapha 0
- Handful of raisins Vata - Pitta - Kapha 0
- 2 dates chopped (Vata - Pitta - Kapha +)
- 1 cm fresh ginger grated (Vata - Pitta + Kapha - -)
- Pinch cinnamon Vata - Pitta + Kapha - -
- Pinch clove Vata + Pitta - Kapha -
- Baking sheet and a wide and shallow baking dish.
Unroasted seed mixture:
- Pumpkin seeds Vata 0 Pitta - Kapha -
- Sunflower seeds Vata 0 Pitta - Kapha -
- Brown sesame Vata - - Pitta + Kapha +
- Flax seeds Vata - Pitta + Kapha -
Place the millet in a strainer and wash under running water.
Put in a cooking pot and cook with water, apple juice, ginger, cinnamon, clove and the dried fruit.
Add a pinch of salt when the water boils.
Lower the flame, cover and cook until fluids have evaporated.
Flatten the millet on a baking sheet in a wide and shallow baking dish and top with seeds.
Bake in the oven, at 180 °C/356 °F for 30 minutes.
When cold, cut to squares and keep in refrigeration.