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…

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.