- 2 free-range eggs
- 240ml/8½fl oz full-fat milk
- 100g/3½oz coconut sugar
- 50g/1¾oz quinoa flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 200g/7oz millet flour
- 300g/10½oz pistachio nuts
- 300g/10½oz goji berries
- 3 tbsp pistachio butter
- 4 tbsp quince jam
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 32x23cm/13x9in baking tin (about 4cm/1½in deep) with parchment.
- Beat the eggs and milk together in a jug.
- Mix together all of the dry ingredients, reserving a handful of the pistachios. Stir in the butter and jam. Gradually pour in the egg mixture and mix until smooth.
- Pour the mixture into the tin. Roughly crush the remaining pistachios and sprinkle over the surface.
- Bake for 35-40 minutes, or until the surface is golden-brown. Check after 25 minutes, if the surface is beginning to burn cover with aluminium foil.
- Leave to cool for 10 minutes in the tin before carefully transferring to a wire rack to cool com-pletely. Cut into 12 slices.