Carob & Millet Cookie Dough Mousse Bake
(Vegan, gluten-free, oil-free)

Serves: 4-6

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
  • 900ml water
  • 45g carob powder
  • 500g frozen cherries


  1. Wash, core and chop apples into small pieces.
  2. Place in a small saucepan, with sufficient water to prevent sticking.
  3. Place on hob and cook covered on a medium heat until apple sauce consistency is reached.
  4. Whilst the apple sauce cookes, add millet flour to a large (c. 2.5 litre) saucepan.
  5. Add water slowly whilst stirring continuously.
  6. Place on hob on a high heat, stirring continuously.
  7. 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).
  8. Once mixture has thickened, cook on low heat, stirring frequently (continuous stirring is no longer required).
  9. Cook millet for a total of 30 minutes from cold.
  10. Add apple sauce and carob powder to millet, and stir thoroughly.
  11. Place cherries in base of large casserole dish.
  12. Transfer millet mixture to large casserole dish and stir through the cherries.
  13. Bake in pre-heated oven at 175C / 350F for 30 minutes.
  14. Enjoy hot or cold.

Suggested Variants

  1. Use an alternative flour (or flour combination) of your choice.
  2. Replace cherries with any fruit of your choice.
  3. To boost nutrition, add a tablespoon of superfood powder (e.g. Maca, Baobab, Lucuma, etc)


Tags: Gluten Free Vegan

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.

Added by: mclintan

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