Healthy Millet Soufflé With Plums

• 1/2 cup millet bio-quality
• 6 tablespoons buckwheat bio and hulled
• 6 tablespoons cane sugar
• 1 tablespoon coconut oil
• 1 11/16 cups whole milk
• 1 cup breadcrumbs
• 1 15/16 cups curd
• 1 3/16 cups cottage cheese
• 1 9/16 pounds plums
• 1 egg
• 3/4 tablespoon sugar vanilla-flavored
• 1 tablespoon lemon zest grated
• 4 tablespoons cane sugar or to taste
• 6 3/4 tablespoons whole milk for dressing
• 1 egg for dressing

1. Rinse the millet with boiling water (to drive off the bitterness), pour cold water about 2 cm (about 1 in) above the surface, cover and cook over low heat about 15 min. to soften
2. Add milk and cook stirring up to a moderate thickening, add buckwheat to further thicken the mash, stir in oil, then apply a half of the mash with a spoon on the greased baking sheet (or the fuser bowl), pour with a half of dressing, topped with bread crumbs (crumbs were previously little fried)
3. Meanwhile, prepare the filling, mix all the ingredients and apply it on the millet layer
4. Put a half of pitted plums and sprinkle with a half of the breadcrumbs
5. Cover with the other half of millet, pour with dressing and stack the second half of the pitted plums
6. Sprinkle with breadcrumbs, oil, and a few tablespoons of sugar
7. Bake at 180 oC (356 oF) for about 50-60 minutes or until surface browning

millet, buckwheat, cane sugar, coconut oil, milk, breadcrumbs, curd, cottage cheese, plums, egg, sugar vanilla, lemon zest, cane sugar, milk, egg

Taken from www.yummly.com/recipe/Healthy-Millet-Souffle-With-Plums-1315565 (may not work)