A hearty, naturally sweet fruit and nut loaf made with chickpeas, millet, and tropical fruits — delicious served warm or cold with coconut cream or carob sauce.

Yield: 28×22 cm (11×9 in) loaf pan | Prep: 20 min + soaking | Bake: 50 min | Total: ~1 hr 10 min + soaking

Ingredients

• 3 dl (1¼ cups) soaked chickpeas (or about 1 dl / ⅖ cup dry)
• 2 dl (¾ cup) millet
• 1 dl (⅖ cup) coconut flakes
• 10 dl (4 cups) water (4 dl / 1⅔ cups for soaking fruit + 6 dl / 2½ cups for batter)
• 340 g (12 oz) pineapple, peeled and diced
• 2.5 dl (1 cup) dried figs, chopped
• 2.5 dl (1 cup) dried apricots, chopped
• 1 dl (⅖ cup) almonds, coarsely crushed
• 1 tsp ground cardamom
• 1 tsp salt

Instructions

1. Soak chickpeas: Soak the chickpeas overnight in plenty of water.
2. Soak fruits: In a bowl, combine the diced pineapple, chopped dried figs, and chopped dried apricots with 4 dl (1⅔ cups) of water. Cover and refrigerate overnight.
3. Preheat oven: Preheat the oven to 200°C (390°F) using top and bottom heat.
4. Prepare ingredients:
   • Rinse the soaked chickpeas and finely crush them in a food processor.
   • Rub and rinse the millet thoroughly.
   • Remove the soaked fruit from the refrigerator.
   • Crush the almonds coarsely if not already done.
5. Mix batter: In a large bowl, combine the chickpeas, millet, coconut flakes, soaked fruits with their soaking water, 6 dl (2½ cups) of additional water, cardamom, and salt. Mix well.
6. Assemble: Pour the mixture into a 28×22 cm (11×9 in) ovenproof dish and sprinkle the crushed almonds evenly on top.
7. Bake: Bake for about 50 minutes, or until firm and golden on top.
8. Serve: Serve warm or chilled with carob sauce or coconut cream.

   The loaf can be frozen for later use.

Tips & Variations

• The loaf is naturally sweetened by fruit and needs no added sweetener.