Nutty Millet Breakfast Cookies

First thing every morning we take Miss Olive across the street for a short walk. Our driveway is quite steep so when you are a little sleepy it's not a big deal, it's the trek back up that is. Every year when we first get here we huff and puff our way up. After a few weeks it's smooth sailing.

Across the street, down Windy Way this is what we see. I know, I still can't believe it. One day, I actually saw a mother sea lion and her two pups. Of coarse at that time I did not have my camera or phone, but it's true. I still feel so fortunate to be here when we can; just wish there was a way for us to make a real living.

Right before we left for Oregon I received the "Whole Grain Mornings" cookbook by Megan Gordon. As I packed I must of stuffed the book into the side pocket of my suitcase and did not think of it again until 2 weeks ago when I repacked my bag for a short trip. There are so many great recipes to choose from but I started out with the Nutty Millet Breakfast Cookies. Millet is a new ingredient for me. I purchased 1/2 pound in the bulk food department at the grocery store. After getting home and examining the seed I realized we have something very similar to it if not the same in our bird feeder out back. Millet is really a small round seed with a nutty flavor that provides iron, calcium, potassium and B vitamins.

Ingredients:

1 cup whole wheat flour
1/4 cup barley flour
3/4 cup rolled oats
1/4 cup millet
1/4 cup wheat bran (I used oat bran)
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)
1/2 cup maple syrup
1 large egg (beaten)
1 teaspoon pure vanilla extract
1/3 cup dried cranberries (she used raisins)
1/4 cup roasted walnuts (chopped)
1/3 cup roasted pecan (chopped)

To prepare:

Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.

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 medium sized bowl add the melted coconut oil, maple syrup, egg and vanilla, mix; then add to flour mixture stirring ingredients together with a wooden spoon. Stir in cranberries, walnut and pecans. Mixture will be very thick. Let sit 10 minutes. Using a large spoon scoop out dough and roll into a ball using both hands. Place on cookie sheet about 1-1/2 inches away from each other. Flatten with the palm of your hand to about 3/4 inch thick.

Bake until golden brown around the edges, about 10 to 12 minutes. Let cool on baking sheet 10 minutes before moving to wire rack. Store in a airtight container.

Makes 12 to 14 cookies.

Recipe has been slightly adapted from the Whole Grain Mornings cookbook by Megan Gordon.