Puffed Millet Squares Food

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.

SQUARES - CHOCO-NUT PUFFED MILLET SQUARES RECIPE - (4.1/5)

Steps:

• Line an 8×8 pan with aluminum foil and spray with cooking spray. Set aside. Pour puffed millet into a large mixing bowl and set aside. In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat. Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well. Pour into pan and press down with a spatula. Take a piece of parchment/wax paper and spread over top. Press down hard with your hands or a hard object (like the side of a glass). Chill for at least 2 hours, uncovered, before cutting into squares. Bars should be stored in the fridge in an airtight container. Notes and Substitutions: *I used Nature's Path puffed millet, purchased at Bulk Barn. Any puffed wheat cereal could also be used if you're not avoiding gluten. **Coconut butter: Empty a bag of shredded, unsweetened coconut into a food processor and blend until it reaches the consistency of peanut butter. Scrape down the sides as needed. This takes anywhere from 5-15 minutes. Store it in the fridge and pop it in the microwave in 20-second intervals before using. It's also a great spread on pancakes. Having difficulty? Check out this great FAQ page.

PUFF PASTRY PINWHEEL COOKIES WITH JAM

Steps:

• Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
• Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
• Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)

PUFFED WHEAT SQUARES

Steps:

• Measure puffed wheat into a large bowl.
• Melt butter in a saucepan.
• Add syrup, sugar, cocoa.
• When mixture begins to boil, boil for 3 minutes and then remove from heat.
• Add vanilla.
• Pour over puffed wheat and mix well.
• Press into a 9X12 inch cake pan.
• scatter sprinkles while still warm and pat down to be sure they will stick.
• Cool completely.