The men go out and play, and the girls stay home and…
slave over the oven?
Okay… maybe not slave. When not invited to the 10-year-old birthday celebration at some trampoline warehouse, I decided to try my hand (again) at baking– something that I am pretty close to terrible at doing (simply because I cannot help myself to attempt to make something “healthier” than the norm).
Inspired by the insane and awesome work of ForgivingMartha, I desperately wanted to pretend I could do something even close to as beautiful and tasty. The result? Well… after a fun-filled sugary evening and some “ingredient risk-taking”, they were most certainly enjoyed (even after a filling birthday dinner for the boys).
Thank goodness, because instead of using traditional wheat and treated (unbleached, bleached, enriched, etc.) flours, I decided on millet; a fluffy flour also the most alkaline of the grains. I also chose buckwheat as an additional flour.
- Buckwheat and Millet are both technically “gluten-free,” and in a grand hierarchy of grains– they are both at the top. The top of the hierarchy is nice. Check! Check!
The other challenge? I did not use an ounce of any type of milk, or a single egg. While I cannot say I am too impressed with my photography, these cookies were pretty impressively tasty, while still being infinitely more balanced and better for the body. The good news was, because they were not stripped of all of their nutritional values like most grains, they were also filling (in a good way– not an empty and deprived sort of discomfort).
Apparently, I just might have the potential to do some occasional baking.
Phew. Not so evil of a step-mom after all… and the boys were excited to bring some to school in their lunch boxes.
Millet Double Chocolate Cookies– Makes about 32 cookies
“light. rich. chocolatey” — husband
Preheat oven to 425 degrees.
Mix your dry ingredients in your mixing bowl of choice.
- 2 cups Millet flour
- 1/2 buckwheat flour
- 3 tsp baking powder
- 2 tbsp cocoa
- 1 cup Enjoy Life Vegan Chocolate Chips (if you are looking for more of a chocolate chip look, add these in at the very end)
- 1/2 tsp Himalayan sea salt
Mix your wet ingredients separately.
- 3 tbsp raw coconut butter (Artisana)
- 14 tbsp hot water
- 2 flax eggs (2 tbsp ground flax seeds soaked in 4 tbsp warm/hot water. Allow to sit for 10 minutes)
- 4 tbsp Grade B Maple Syrup
- 1.5 tsp Vanilla NuStevia
- 4 tbsp raw honey
Then combine wet and dry. Whisk until mixture is smooth. (Add in your chocolate chips). Put the whole bowl in the fridge to allow mixture to harden for at least 8 minutes. Spoon out desired cookie size onto a sprayed cookie sheet.
Cook for about 10-12 minutes. When cookies are finished, carefully remove each cookie onto a new platter (or they will continue to cook on the hot pan). I baked 3 sheets of 12– one at a time.
Serve warm with a glass of coconut milk, or… I hear they taste even better the next day after a cool evening in the fridge. Hello fudge!!
I dare you to give these cookies a try, and also do me a favor and make this recipe even better! What are your favorite dessert recipes? Do you have any millet suggestions?