Instructions

• Preheat the oven to 360°F (180°C). Line a round baking tin with baking paper.
• Place the apples in a large pot over a medium heat. Add the sugar and 1 teaspoon of vanilla extract and cook for 15 minutes, stirring occasionally.
• Meanwhile, rinse the millet under cold running water and place in a separate large pot. Add the coconut oil, pour in the milk and bring to the boil. Reduce the heat, cover the pot and cook for 20 minutes. Mix in the remaining vanilla extract, coconut flakes and maple syrup into the cooked millet.
• Spoon half of the cooked millet mixture on the bottom of the baking tin and gently press down.Top the millet layer with the cooked apples and sprinkle over half the cinnamon. Place the remaining millet over the apples and sprinkle with the remaining cinnamon.
• Cover the baking tin with kitchen foil and place the tin into the hot oven to bake for 30 minutes. Next increase the temperature to 430°F (220°C) and bake for a further 15 minutes.
• Remove the tin from the oven and set aside on a wire rack to cool. Serve with a side of yogurt (optional -not included in nutritional breakdown).