I have been following a lot of healthy vegetarian and vegan food blogs these days and I am inspired by the way they use new beans, nuts, lentils, millets and flours in their kitchen. I think it’s very important to have a wide variety of food for a healthy diet.
Yesterday I bought some organic peal millet flour to try and add more varieties of flours into my diet. I thought of trying out a cookie recipe with it. I used pearl millet flour as the base with some quick cooking oats added to it. I also added some of my quick cooking mixed millets for a little bit of crunch! After trying the mixed millets in a vegetable soup I was sure they will taste great in cookies!
Cookies turned out good! My daughter really enjoyed them and we had finished more than half of them in a couple of hours. They are quite soft and brittle. Not really crispy but crunchy from the millets in them. They went very well with my evening cup of tea
I am convinced that stocking my pantry with healthy foods is the best way to eat better. Do not fear to experiment with them! Try to add them to your everyday food in innovative ways.
Harmless cookies and cakes we snack on in between meals are usually filled with too much sugar and preservatives. I have decided to bake some healthy muffins and cookies often from now on! They really take very little time to make and are packed with nutrients!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 1 ½ cups of peal millet flour
- ½ cup quick cooking oats
- ½ cup quick cooking millets
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup brown sugar
- ½ cup olive oil
- 4 tbsp yogurt
Mix all the dry ingredients and wet ingredients in two separate bowls. Put the wet mixture to the dry and mix well. It should come to a soft dough consistency. If it’s too hard add a spoon or two of yogurt till it is soft. Make little round ball with your palms and press them lightly. Handle them with care as they can break easily.
Bake them on a greased (or parchment paper covered) tray at 160°C for 10 minutes. It’ll still be soft when you take it out of the oven and harden as it cools down.