25
Dec

Guest Blog by Sara Anderson: NUTTY MILLET BREAKFAST COOKIES

Nutty millet breakfast cookies
I was recently visiting a friend who has a pretty cookbook called Wholegrain Mornings. Not being much of a breakfast eater I didn’t think there’d be much for me in the book until I tasted the breakfast cookies my friend had just made. A wonderful invention… a dessert item healthy enough to eat for breakfast, I was sold! I photographed the recipe in the book but because it’s a blurry picture and I’m awful at sticking to recipes, which is not always good when baking but worked out ok this time, here is my modified version of the recipe…

Ingredients:
1 cup spelt flour
1/2 cup rye flour
3/4 cup rolled oats
1/4 cup millet
1/4 cup quinoa flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 cup coconut oil, (melted)
1/4 cup maple syrup (1/2 cup is what the original recipe calls for but I didn’t have enough)

1 ripe banana (mashed) – optional
1 large egg (beaten) or 1 Tbsp soy flour
1 teaspoon pure vanilla extract
1/4 cup raisins (I also added a few goji berries, cranberries and a few extra raisins because I had less maple syrup)
1/4 cup roasted walnuts (chopped)
1/2 cup roasted pecan nuts (chopped)

To prepare:

Preheat oven to 150’C. Line a baking sheet with parchment paper.

In a large bowl, add the flours, oats, millet, bran, baking powder, baking salt, cinnamon, nutmeg, ginger and salt. Mix until combined, set aside.

In a large  bowl mix the melted coconut oil, maple syrup, banana, egg and vanilla, mix; then add the dry ingredients stirring together. Stir in the raisins, walnut and pecans. Mixture will be very thick. Let it sit 10 minutes. Using a large spoon scoop out some dough and place on baking sheet about 2cm apart from each other. Flatten into a cookie shape.

These are great enjoyed with a mid morning coffee as a treat or grabbed when your breastfeeding, ravenous and need a quick ready snack!

Recipe has been slightly adapted from the Whole Grain Mornings cookbook by Megan Gordon.