Monday, June 22, 2015

Nutty Millet Cookies

When I first read this recipe for millet cookies, I thought that millet was something that only birds ate and squirrels avoided.  I had no idea that people could eat it, but why not?  It is a whole grain and you can find it both ground and as a seed.  Since reading Whole Grain Mornings (from which I adapted this recipe), I have discovered many grains that I have heard of, but didn't really know how to use or incorporate into my baking/cooking.  Also, if you are looking for something gluten-free, millet is one of those you can use in your baking.  It can also toast it to enhance it's flavor.  I did not however toast them in my recipe, but they add a nice crunch to the cookies.  At any rate, try these out.  They are healthy enough to be eaten for breakfast and filling enough to be eaten as a snack.  The raisins add just enough sweetness to take care of cravings.

Nutty Millet Breakfast Cookies
1 cup whole wheat flour
1/2 cup ground millet flour
3/4 cup rolled oats
1/4 cup whole millet
1/4 cup wheat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup coconut oil, melted
1/2 maple syrup
1 large egg, beaten
1 teaspoon pure vanilla extract
1/2 cup raisins
1/3 cup pecans, toasted and coarsely chopped

Preheat oven to 350 F.  Line a large baking sheet with parchment paper.  In a large bowl, whisk together the flours, oats, millet, bran, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.  In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla.  Add to flour mixture, folding in with a wooden spoon until incorporated.  Stir the raisins and pecans into the dough until evenly dispersed.  Make sure all of the wet and dry ingredients are combined.  Let dough rest for 10 minutes.

Scoop out about 1-2 tablespoons of dough and form a ball.  (I use a cookie scoop.) Place the balls about 1 1/2 inches apart on the prepared baking sheets.  Bake until golden brown around the edges and firmed yet still slightly soft in the center, about 10 minutes.  Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.  They should remain fresh for 3-4 days.
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