My latest box of goodies from Suma included some Millet & Rice flakes, chosen because I used to get them a lot when my now 14 year old daughter was a baby- she had millet porridge very morning. I originally planned to try a change from my oat porridge myself but then I had the baking urge! We all love oat and raisin cookies right? So why not switch the oats for the millet & rice? Add some apple for natural sweetness, you can’t have apple without cinnamon too, and now we are really filling our kitchen with that familiar apple pie aroma! In a cookie!
The first version I made I tried to make oil-free, using nut butter instead. Tasty but a bit too dry was our verdict on those! I struggle to make oil-free cookies, if anyone has a recipe that works like a traditional cookie, please send it to me! Meanwhile I am at peace with a wee bit of oil so the cookies turn out snappy but moist.
I use millet and rice flakes, available at Suma, but you could certainly go with straight millet flakes without any change in taste or texture. I think varying our grains is important so I’ll certainly be keeping these in my kitchen cupboard.
Recipe makes: 12 cookies
Preparation Time: 10-15 minutes
Refrigeration Time: 20 minutes
Cooking Time: 12-15 minutes
- 1 cup Millet & Rice Flakes
- 1 cup Gluten Free flour blend, I used Doves Farm Baking Flour
- 1 1/2 teaspoons GF baking powder
- 1/4 cup date sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup date syrup
- 1 chia egg ( 1 tablespoon chia seeds soaked in 3 tablespoons water )
- 3 tablespoons coconut butter, heated until soft
- 1 medium apple, finely diced
- 1/4 cup raisins
- Preheat oven to 180C. Grease 2 baking sheets well with coconut oil, or line with baking parchment.
- Place dry ingredients in a bowl and mix well.
- Mix up the egg replacer, add the maple syrup and stir until combined.
- Add all wet ingredients, including melted coconut oil, to the dry ingredients and combine.
- Add the diced apple and raisins. Combine, use clean hands to squeeze mixture together until it holds its shape. Refrigerate for 20 minutes.
- Take the mix from the refrigerator. Roll into 12 even balls and place on baking sheets. Press with a fork.
- Bake in preheated oven at 180C for 12-15 minutes, until slightly golden. I prefer them a bit softer so take them out just as I see them change colour.
- Take off baking sheets immediately and cool on a baking rack.
Will keep 3 days in an airtight container.