FOR SERVING optional
Coconut yogurt
Vegan vanilla ice cream
Instructions
If you don’t already have cooked millet, prepare it at this time on the stovetop or using our Instant Pot method.
Preheat the oven to 375 F (190 C) and line a 9-inch springform pan with parchment paper. This recipe will also work in an 8-inch square baking dish.
In a large mixing bowl, prepare flax eggs by stirring ground flaxseed and water together. Let gel for a few minutes.
Measure the almond milk in a liquid measuring cup, add the lemon juice, mix gently, and let rest for a minute to curdle slightly.
Add the almond milk and lemon juice to the flax eggs along with the maple syrup, avocado oil, vanilla extract, and lemon zest. Whisk vigorously until you see no separation between the oil and other ingredients — about 1 minute.
Add the cooked and cooled millet and stir until evenly distributed.
