Millet Puff Cookies Food

PUFFED MILLET AND BROWN RICE TREATS

Steps:

• Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.

PUFFED MILLET SQUARES

Steps:

• Grease an 8x8-inch pan.
• Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

MILLET PUFF COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside.
• Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together.
• Add dry mixture a little at a time to the wet ingredients, until combined.
• Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart.
• Bake 12-15 minutes or until cookies are set and edges are browned.

MILLET MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
• In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

PUFFED MILLET GRANOLA

Steps:

• Mix millet and chopped fruit and seeds in a mixing bowl.
• Add cinnamon and stir until blended inches.
• Melt butter and agave nectar in a pot, stirring, until runny.
• Pour onto dry mixture in bowl and stir until well-coated.
• Pour into a small pan, pat down with a spoon, and refrigerate. Or just leave it in the bowl and refrigerate. Enjoy!