Keeps for: 3+ days (refrigerated, in an airtight container)
Total time (start to finish): approx 70 minutes (40 minutes prepration, 30 minutes baking)
3 medium apples
300g millet flour
45g carob powder
500g frozen cherries
Wash, core and chop apples into small pieces.
Place in a small saucepan, with sufficient water to prevent sticking.
Place on hob and cook covered on a medium heat until apple sauce consistency is reached.
Whilst the apple sauce cookes, add millet flour to a large (c. 2.5 litre) saucepan.
Add water slowly whilst stirring continuously.
Place on hob on a high heat, stirring continuously.
Reduce heat as mixture thickens, to avoid sticking to base of pan and spitting (do not worry about lumps forming in the mixture whilst stirring - these are the cookie dough pieces within the final bake).
Once mixture has thickened, cook on low heat, stirring frequently (continuous stirring is no longer required).
Cook millet for a total of 30 minutes from cold.
Add apple sauce and carob powder to millet, and stir thoroughly.
Place cherries in base of large casserole dish.
Transfer millet mixture to large casserole dish and stir through the cherries.
Bake in pre-heated oven at 175C / 350F for 30 minutes.
Enjoy hot or cold.
Use an alternative flour (or flour combination) of your choice.
Replace cherries with any fruit of your choice.
To boost nutrition, add a tablespoon of superfood powder (e.g. Maca, Baobab, Lucuma, etc)
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
Recipe for a sweet dough with a fine crumb which works well for baking molds with a volume of around 0.8 - 1.0 L
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.