This sweet millet casserole is the perfect brunch dish. It's not only vegan, but also gluten-free, nut free and oil free - so everyone can enjoy it. You could also substitute quinoa for the millet.
Prepare millet according to cooking instructions on the package. (Usually: bring to a boil with double the amount of water for 1-2 minutes. Then let simmer for 15 minutes at the lowest setting.)
Quarter apples and cut quarters into slices. Grease baking dish with coconut oil and line with apples imbricate (for two layers only use half of the apple slices for now).
Preheat oven to 350° F (180° C).
Open coconut cans carefully (without shaking them too much) and spoon out the cream that has accumulated at the top into a bowl. Add maple syrup to the bowl, together with vanilla and salt. Whisk to combine. Then fold in cooked millet.
Spread coconut millet mixture on apples. For two layers: arrange second layer of apples over millet and top with remaining millet mixture.
Bake for 30 minutes.
Cut figs into slices and place on baked casserole. Sprinkle with sugar and pop back into the oven for another 5 minutes.