Millet and fennel seeds cake with dried apricots jam

This is a great dessert! Because of the fennel seeds, it is specially good for breastfeeding women so I dedicate it to my beloved sister Leticia and her amazing daughter Valentina.

Ingredients:

1 cup of millet, 4 cups of water, 2 cups of rice or oat milk, 1 spoon of fennel seeds, 10 - 15 dried apricots (soaked for 30 minutes), rice syrup, a pinch of sea salt and lemon juice.

Directions:

Rinse the millet 2 / 3 times in fresh water. Place it on a pressure cooker and let it dry on low heat ( stir continuously and do not let it toast or burn).

Mix the water and milk and bring them to a boil. Pour the liquid over the millet and add the fennel seeds and salt. Lock the lid in place and bring to pressure, then lower heat and cook for 15-20 minutes. Allow pressure to drop naturally and remove the lid. Add rice syrup to taste and place the mixture on a mold dessert. Let it cool.

Cut the dried apricots and cook them with the soaking water and a pinch of salt until obtaining a jam (aprox. 30 minutes, replace the water if necessary). Finish with some drops of lemon juice.

Serve the cake with the jam on top.