Tuesday, July 15, 2014

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.









Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

50 comments:

  1. Well you made bird biscuits! Haha - they look amazing and I would be thrilled to have them for breakfast, as a snack on a long walk or while gazing at the coast. What a gorgeous view!

    ReplyDelete
    Replies
    1. Hi Tricia, you know that thought has crossed my mind. Hehe!

      Delete
  2. Those look delicious! I love breakfast cookies. :)

    ReplyDelete
  3. I'm a huge fan of breakfast cookies, because - well, yum!

    just made some awesome quinoa granola bars, will be on my blog next week - I can't wait to share!

    ReplyDelete
    Replies
    1. Hi Kylee, can't wait to see your recipe!

      Delete
  4. Labs are just the best! :)
    I love these cookies, Cheri! The flavours, the textures, the healthy ingredients - you've got it all! Great recipe.

    ReplyDelete
  5. I don't own the book but I love the sound of it and the idea of exploring more whole grains. Millet is one I haven't yet tried and I hear it's got a nice corn like flavor. I bet it is so good in these breakfast cookies! There's so much good stuff going on in these.

    ReplyDelete
    Replies
    1. Thanks Monica, millet is also a part of bird seed I'm finding out, oh well it's supposed to be good for you.

      Delete
  6. Oh, give Miss Olive a big scratch from me :) And, wow, what a stunning view! And what great cookies...so many healthy touches, yet they still look delish!

    ReplyDelete
  7. these look great.. what an awesome idea for a breakfast cookie! thanks for sharing!

    ReplyDelete
  8. That view is amazing! I must look for millet at my health shop :)

    ReplyDelete
    Replies
    1. Hi Tandy, I found mine in the bulk food section.

      Delete
  9. Beautiful coast! I need to make some breakfast cookies and take with me on vacation. Yours look like a great idea!

    ela h.
    Gray Apron

    ReplyDelete
    Replies
    1. Hi Ela, these would be prefect for traveling.

      Delete
  10. Miss Olive is so cute. Breakfast cookies are a great idea and these look delicious. What an awesome view - you are so lucky!

    ReplyDelete
    Replies
    1. HI Karen, thanks she is a great companion.

      Delete
  11. What a beautiful view! Any time I can have cookies for breakfast is a good day! These look and sound awesome, love all the wholesome ingredients in these.

    ReplyDelete
    Replies
    1. Hi Kelly, yes I agree, thanks for stopping by.

      Delete
  12. I have never been the PNW but would love to visit one day. The ocean views are so beautiful and I know the weather is lovely.

    Your breakfast cookies sound like something I would really like!

    ReplyDelete
    Replies
    1. Hi Susan, it's a wonderful place to live and visit.

      Delete
  13. I've never used millet before, can't wait to try it soon. What a breathtaking view!

    ReplyDelete
  14. I'm always up for a cookie for breakfast! These look terrific, and a great way to use millet -- something I don't use nearly often enough. Thanks for this.

    ReplyDelete
    Replies
    1. Thanks John, your right cookies for breakfast is always good.

      Delete
  15. Lovely. What a picture perfect way to start your day, to live. Wow.

    ReplyDelete
  16. These cookies look so good, I love anything for breakfast that isn't 'meant' for breakfast. And I can't get over the glorious place you call home..jealous!

    ReplyDelete
  17. These breakfast cookies look so healthy and full of flavors! Please send a couple my way! :)

    ReplyDelete
  18. I have heard good things about these breakfast cookies and have had them flagged for a while. Must make soon! Oh and the company of your pup with that view is pretty near perfection, if you ask me. ;-)

    ReplyDelete
  19. Breakfast on the go just took on a whole new meaning. Love these little breakfast cookies and of course your sweet little puppy too.

    ReplyDelete
    Replies
    1. Thanks Bam, Olive is a great dog and companion.

      Delete
  20. Oh my goodness...what a beautiful dog and a beautiful view! And these cookies look and sound heavenly too!

    ReplyDelete
  21. I will definitely enjoy munching on those healthy cookies by the calm waters. Thanks for sharing!

    ReplyDelete
  22. Thank you for reminding me of how much I want this cookbook and must order it ASAP! These cookies sound like the perfect breakfast fuel!

    ReplyDelete
  23. Cheri, I laughed a LOT at your comment about the millet because I was just thinking when you said you'd bought some that we used to feed my childhood pet budgie millet! Haha! The cookies sound absolutely delicious, though, and that view ... oh, my goodness, no wonder you'd like to stay!

    ReplyDelete
  24. Hooray for breakfast cookies! I haven't made anything will millet yet and now I feel as though I must try it! These look like the perfect morning treat!

    ReplyDelete
  25. AWE, love the photo of miss olive (what an adorable name by the way) and the views are stunning! I'd love to walk my dog there in the mornings...and then come home to these millet breakfast cookies :) You've made it all sound so lovely!

    ReplyDelete
  26. You certainly caught my attention with breakfast cookies!
    And our fuzzie's name is Olive, too :)

    ReplyDelete
  27. I love millet! And anything that's called breakfast cookies has my vote. I'd love to make these but can't eat nuts. What would they be like without the nuts do you think?

    ReplyDelete