I absolutely like citrus fruit in dessert especially cake. While I have made a lot of lemon and lime drizzle cakes, I have always been in the hunt for a loaf with a particular texture without the adddition of too many eggs and butter. The other day I made a kodo millet and rice one pot meal with stir fry veggies and shreds of roast chicken and I thought the remaining cooked kodo millet would be perfect for a bake. One of the reasons I add this little millet to bakes is because it has a neutral taste profile. So I used the cooked kodo millet with rice flour and my search for that the perfect texture ended.
Kodo Millet is a perennial sturdy plant, grown in arid climates and found in South Asia, South East Asia and Africa. In Hindi it is known Kodra, In Tamil it is known as Varagu, In Telugu it is knowns as Arikelu, in Malayalam – Varake and in Kannada, Harka or Arka . I have attended a few millet mela’s in Bangalore and learnt the names from the farmers and producers who grow this in Karnataka and other states. It is also referred to as Cow Grass, Ditch Millet and Indian Crown Grass internationallly. I use it primarily cooked, to make pulao’s and also to make upma’s and porridge. It is great for diabetics and has a great nutrition profile. If you want more information on this do check out the Indian Institute of Millet Research website.
Kodo Millet and Rice Lime Drizzle Loaf
Serving – 10 -12 slices (mini loaf)
- Rice flour – Brown or White Flour – 1 cup
- Cooked Kodo Millet – 1 cup
- Baking powder – 1 tsp
- Salt – 1/8 tsp
- Unrefined Brown Sugar – 1/2 cup
- Xanthan Gum, Guar Gum, or powdered chia/ flax seed – 1 tsp
- Egg – 1
- Yoghurt – 90 gm
- Unsalted Butter, softened not melted – 100 gm
- Lime zest – 1 tsp
For the drizzle
- 75 gram brown sugar
- tapioca flour – 1 tbsp
- 30 ml of water
- 2 tsp of lime juice
- Prepare a mini loaf pan with parchment paper or just oil and dust it with some rice flour
- Pre heat the oven to 180 degrees
- In a bowl thoroughly mix the dry ingredients
- In another bowl cream the sugar and butter, slowly add the beaten egg and mix.
- Once the mixture is nice and fluffy , add the yoghurt and to this slowly keep adding the dry ingredient mixture.
- Combine the mixture thoroughly and you should have a thick batter.
- Scoop out the mixture into the prepared loaf tin.
- Bake for 45 minutes or longer till a toothpick comes out clean. It may take 40 minutes or 50 minutes depending on the size and brand of your oven.
- Let the loaf rest in the tin for 5 minutes and then transfer to a cooling rack.
- In the meanwhile, take a pan add the sugar, flour and lime juice mixed in water and heat it till you get a sticky syrup. Please go ahead and use icing sugar(in place of brown sugar and the flour) if you prefer it nice and sweet, follow the same method and add the lime juice to the pan.
- Once the syrup is ready, insert holes on the top of the cake and then pour the syrup over it.
- Slice and serve only once it has cooled down.
Cooking Kodo Millet – You cook it like rice but you need only use 1: 1.5 ratio of millet to water. I overcooked my millets so it can be easily incorporated into bakes. Wash, soak the millet for atleast 30 minutes and then rinse it off before you cook it with fresh water.
Don’t have kodo millet and want to use any other ingredient , I would suggest using another little millet or quinoa , there will be a little taste difference but it will work. Please do not use ragi (finger millet or bajra (pearl millet) it will not work. You will have a very dense bake then.
Kodo or Koda Millet is widely available in Organic stores and the big supermarkets in most cities in India and if you cannot find it, go online.
Don’t eat eggs , use psyllium husk meal that is psyllium husk 1 tbsp soaked in 3 tbsp of hot water or use apple or banana puree, or use a commercial egg replacer.
If you like your bakes really sweet, please go ahead and use caster sugar. My household is no longer a fan of super sweet desserts so we hardly stock white sugar.
Can you use lemon? Yes, of course and then you don’t have to dilute it you can straight away use the equal quantity of juice for the drizzle. However, I used lime because it is widely available in India. I dilute the lime juice because the Indian lime can be too bitter for a bake. You may use a lemon extract as well.
I wouldn’t recommend replacing the butter but you could try using a good brand of cold pressed coconut oil, if you don’t use yoghurt , there are vegan yoghurts available.
If you want to learn more about gluten free baking and would be interested in a gluten free bread class, e-mail on firstname.lastname@example.org
If you are just curious of the gluten free lifestyle, have questions about Celiac Disease or read something that you can relate to on your gluten free journey, do check out my book.