Millet cookies, raw gingerbread-cheesecake balls

Preparation:

Roast millet for 2-3 minutes in a hot pan. Flush it with hot water on a sieve so that it loses the dry flavour. Add milk and cook until soft (ca. 20 minutes). If it absorbs the milk quickly, add a little hot water so that it completely soaks. Set it aside because hot millet blunts the blender's blade. Add cream cheese to the millet in a bowl, add two tbs of milk, sugar and blend until smooth. You can add more sugar if it's not sweet enough. If the mixture is thick and difficult to blend, add additional tbs of milk.

Crush gingerbread or other cake into pieces, add one-two spoonfuls of jam or preservative (if it's thick - more, if soft - less). Process until smooth. Shape the small cookies, put a plum or walnut on each cookie, and roll into balls. Top each ball with the cheese-millet mixture. Shape into even balls then top with chopped walnuts. Place into the fridge to cool down.

Enjoy!