These cookies are moist and caky. A nice treat with some mint tea.
Preheat oven to 350° F.
1/2 cup cooked millet
1 cup kamut flour
1/2 cup coconut sugar
1/2 cup organic coconut oil
1 tsp vanilla
1 tsp baking soda
1/4 cup sunflower seeds
1/4 cup dried cranberries (sweetened with juice, not sugar)
In a large bowl, cream the coconut sugar and coconut oil together.
Add the eggs and vanilla and mix together thoroughly.
Add the millet, sunflower seeds and cranberries, combining everything well.
In a separate bowl sift all the dry ingredients together.
In batches, add the dry ingredients to the wet ingredients mixing thoroughly.
Form into balls (I use a tablespoon to measure them and keep them uniform in size) and place on a cookie sheet lined with a Silpat or parchment paper.
Flatten slightly with the back of a spoon.
Bake for 10 – 12 minutes.
Makes about 3 dozen.
Millet is a gluten-free whole grain and is a good option for your daily consumption of whole grains.
1 cup of cooked millet contains more than 1/4 of your daily value of magnesium; which has been shown to lower blood pressure and is said to reduce the severity of asthma.
It is also high in tryptophan, phosphorous and manganese, and a good source of fiber. Manganese, among other things, is important in the development and repair of your body’s bones and tissues.
Millet with Apple
1/2 cup cooked millet (see instruction below on cooking millet)
1 fresh apple (skin on, cut into small chunks; you could also use any other seasonal fruit or berries)
1/2 tsp cinnamon (I love cinnamon - you can use less if you like)
1 tbsp hemp seeds (or ground flax seeds)
1/4 cup almond, soy or rice milk
Combine everything together in a bowl and enjoy!
This is good using hot or cold millet.
Cooking the millet:
Rinse millet thoroughly in cold water.
Use 1 part millet to 2.5 parts water.
Add millet to boiling water.
Let the water return to a boil.
Turn down the heat and let simmer for 25 minutes.
Fluff with a fork and serve.