Sweet Breakfast Millet Cake

Sweet breakfast millet cake
3 cups water
1 cup uncooked millet
1/2 to 1 tsp salt or herbal salt substitute (my ‘tweak’)
1/2 cup raisins
1/4 cup chopped dried apricots
1/4 cup grated coconut
1/4 cup honey or maple syrup (my ‘tweak’)
1 tbs vanilla
1. Combine water, millet, salt or salt substitute in 2-quart saucepan. Bring to a boil over medium-high heat. Turn off heat and let mixture cool for 5 min, then pour into a blender or food processor. Blend for 1 min.
2. Preheat oven to 350°. In a medium bowl, combine millet mixture with remaining ingredietns. (the mixture will be watery.)
3. Pour mixture into an 8 1/2″ x 4 1/2′ loaf pan or baking dish that has been sprayed with vegetable cooking spray. Bake for 1 hour or until all liquid has been absorbed.
4. Let cake cool slightly in pan then loosen cake and invert pan to remove cake. Cut in slices or wedges. Serve warm. Makes 6 to 8 servings.