Friday, April 18, 2014

Nutty Millet Breakfast Cookies

Sometimes you just need to have a cookie for breakfast.  At my job I'm tempted with delicious cookies, bars and muffins every morning. But with some willpower and my desire to eat healthy foods I usually pass up those treats for something that my body actually NEEDS. Nutrient dense grub that will not only taste good but make me feel good as well. My morning fare is pretty simple; a sprouted grain English muffin with almond butter or a scrambled egg, maybe a homemade muffin or energy bar.  In order for me to function at work the first order of business is a cup of coffee.  Once the caffeine has made it's way into my bloodstream I need something to fuel me through a fast paced, busy morning. I need something with fiber, protein, fat and carbs.  If anyone of those key elements is missing from the equation, I'm usually hungry again in two hours and my blood sugar is out of control and I get cranky and turn into a space cadet.
These millet cookies have the perfect ratio of everything I need to get me through the morning.  You get a dose of healthy fat with coconut oil, fiber from whole grain flour, bran and millet, and protein from pecans and walnuts.  They are lightly sweetened with maple syrup and studded with sultanas and currants giving you natural sugars that won't cause your blood sugar to spike and crash two hours later. 
So this time, go ahead and have that cookie for breakfast.. For once, your body will actually thank you.

Nutty Millet Breakfast Cookies (Makes 12-14 cookies)
Slightly adapted from Whole Grain Mornings

* you may substitute all white whole wheat flour for the barley and teff flour.

1 c. white whole wheat flour
2 T. teff flour*
2 T. barley flour*
3/4  c. rolled oats
1/4 c. millet
1/4 c. wheat bran
1/2 t. baking soda
1/2 t.. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/2 t. ground ginger
1/2 t. kosher salt
1/2 c. coconut oil, melted 
1/2 c. maple syrup
1 egg
1 t. vanilla
1/4 c. walnuts, toasted and chopped
1/3 c. pecans, toasted and chopped
1/4 c. currants
1/4 c. sultana raisins
Preheat the oven to 350 degrees and line two sheet pans with parchment parchment paper.
Combine the first 12 ingredients (flour through the salt) in a large bowl.
In a small bowl, whisk together the coconut oil, maple syrup, egg and vanilla.
Add the wet ingredients to the dry and stir to combine.
Fold in the nuts, currants and raisins.
Let the batter rest for 10 minutes.
Scoop out 2-3 tablespoons of dough and working quickly roll into small balls. Place on the prepared sheet pans 1 1/2 inches apart and flatten with the palm of your hand to about 3/4 inch thick.
Bake until golden brown and edges firm yet slightly soft in the center, about 12 minutes. Let the cookies cool for 10 minutes on a baking sheet then transfer to a wire rack to cool completely. If kept in an airtight container they will keep well for 3-4 days.

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