Extra Fluffy Millet Cake with Warming Spices

Notes

2026-01-21: I ground most of the flower on fine but some on courser and that made the texture more crunchy and fragrant. I also used coconut sugar, date sugar, and agave syrup, which might add to the crunchy deeper outside. I added good amounts of cinnamon, nutmeg, and clove.

Dry Ingredients to Grind:

  • ¾ cup millet (157g) (will yield about 1 cup millet flour)
  • ¼ cup sweet or sushi rice (53g) (will yield about ⅓ cup sweet rice flour - adds extra fluffiness)
  • ¼ cup quinoa (53g) (will yield about ⅓ cup quinoa flour)

Additional Dry Ingredients:

  • ½ cup arrowroot starch

  • (Some sort of sugar - there is liquid sweetener below)

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon ground ginger (or freshly mined/grated)

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon ground cloves (warming)

  • ⅛ teaspoon nutmeg

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon sea salt

Wet Ingredients:

  • ⅓ cup melted ghee

  • ⅓ cup maple syrup (or other sweetener)

  • ½ cup canned coconut milk (the creamy part)

  • ¼ cup warm water

  • 1 banana mushed combined with:

  • 1 tablespoon ground flax mixed with 3 tablespoons warm water (let sit 5 minutes)

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

Fresh Fruit & Additions:

  • 1¼ cups diced peaches and nectarines
  • 2 tablespoons finely minced fresh ginger (optional, for extra digestive support)

Detailed Method:

  1. Preheat oven to 350°F and prepare muffin tin with liners.

  2. Grind your grains: Mill ¾ cup millet to get about 1 cup flour. Mill ¼ cup sweet rice to get about ⅓ cup flour. Mill ¼ cup quinoa to get about ⅓ cup flour. Sift all together.

  3. Combine dry ingredients: In a large bowl, whisk together your 1 cup millet flour, ⅓ cup sweet rice flour, ⅓ cup quinoa flour, ½ cup arrowroot starch, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ginger, ¼ teaspoon cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg, and ¼ teaspoon salt.

  4. Prepare wet mixture: Whisk together ⅓ cup melted ghee, ⅓ cup maple syrup, ½ cup coconut milk, ¼ cup warm water, the prepared flax mixture, 1 teaspoon vanilla, and 1 tablespoon lemon juice.

  5. Gentle mixing: Pour wet ingredients into dry. Add 1¼ cups diced fruit and 2 tablespoons minced ginger (if using). Fold gently until just combined - the batter should be thick but scoopable.

  6. Bake with care: Fill baking pan. Bake for 50 minutes until tops spring back lightly when touched and edges are golden.

  7. Rest: Cool for 10 minutes in pan before removing.

Holistic Health Notes:

From TCM perspective: White rice is considered more neutral and easier to digest than brown rice, making it ideal for supporting your Qi without creating excess dampness. The warming spices (ginger, cardamom, cinnamon) support your Qi and help transform dampness. The coconut milk adds richness while being easier on digestion than dairy.

From Ayurvedic perspective: White rice is considered sattvic (pure) and highly digestible. The coconut milk provides healthy fats that support absorption of nutrients, while the ghee continues to kindle your digestive fire as Blu recommended.

For your specific concerns: Both recipes avoid nuts (which you’ve noticed improve your tongue coating), use warming preparation methods, and incorporate digestive spices that both traditions recommend for you.

Serving suggestion: Enjoy these warm, ideally mid-morning or as part of a light breakfast, following Blu’s advice about meal timing and warm foods.