Guest Blog by Sara Anderson: NUTTY MILLET BREAKFAST COOKIES
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 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)
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.