Millet Cookies
“This is a great way to get more healthy grains into our diets. What better way than with cookies!”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 15-20 minutes
Difficulty - Medium
Serves / makes - 10 cookies
Ingredients
100g millet
100g oats
1 orange, or other citrus fruit
3T coconut sugar
3T extra virgin olive oil
3T plant milk
2T pistachio butter, or other nut or seed butter
1T rice syrup
Small seeds such as shelled hemp seeds (optional)
Equipment
Blender
Bowl
Zester, fine grater or microplane
Small bowl
Baking paper
Chefs knife
Chopping board
Plate
Baking tray
Method
Heat your oven to 180c/360f/GM4.
Put the millet and oats into a blender, grind until it is a powder, then tip into a bowl.
Zest the orange, add the zest to the bowl with the sugar, oil and plant milk. Mix well, you should have a dough which might be slightly crumbly.
Tip the dough out onto a sheet of baking paper, press it down so you have a rough flat and square layer of dough that is 2cm deep.
Put the nut butter and syrup into a small bowl, mix well.
Spoon the nut butter onto the dough, spreading it over the dough. Bring up the bottom edge of the dough and roll it, like a sushi roll, with the nut butter being in the middle of the roll.
Cut the dough into 2cm cookies. Put the seeds on a plate, dip each cookie into the seeds pushing down so the seeds stick to the cookie.
Put the cookies onto the baking tray covered with baking paper.
Bake for 15-20 minutes until golden and cooked through.
Tips
Rice syrup can be replaced with agave, fruit, date or golden syrup.
Millet Cookies
Ingredients
- 100g millet
- 100g oats
- 1 orange, or other citrus fruit
- 3T coconut sugar
- 3T extra virgin olive oil
- 3T plant milk
- 2T pistachio butter, or other nut or seed butter
- 1T rice syrup
- Small seeds such as shelled hemp seeds (optional)
Method
- Heat your oven to 180c/360f/GM4.
- Put the millet and oats into a blender, grind until it is a powder, then tip into a bowl.
- Zest the orange, add the zest to the bowl with the sugar, oil and plant milk. Mix well, you should have a dough which might be slightly crumbly.
- Tip the dough out onto a sheet of baking paper, press it down so you have a rough flat and square layer of dough that is 2cm deep.
- Put the nut butter and syrup into a small bowl, mix well.
- Spoon the nut butter onto the dough, spreading it over the dough. Bring up the bottom edge of the dough and roll it, like a sushi roll, with the nut butter being in the middle of the roll.
- Cut the dough into 2cm cookies. Put the seeds on a plate, dip each cookie into the seeds pushing down so the seeds stick to the cookie.
- Put the cookies onto the baking tray covered with baking paper.
- Bake for 15-20 minutes until golden and cooked through.
Notes:
Equipment
Blender
Bowl
Zester, fine grater or microplane
Small bowl
Baking paper
Chefs knife
Chopping board
Plate
Baking tray
Tips
- Rice syrup can be replaced with agave, fruit, date or golden syrup.