For today’s meatless recipe, we thought we’d mix it up a bit with a fun breakfast idea. Of course, by the time you read this, breakfast will likely be a memory. Save it for next Monday or make these for a healthy on-the-go snack. We love the use of whole grain millet to add crunch and nutrition to these treats.
This recipe comes from Jasmine Jafferali, MPH, of Healthy Jasmine. Of herself, Jasmine writes, “I am a Lifestyle and Wellness Consultant specializing in gluten free/allergy free living as well as family and women’s health and fitness. My passion for health and well being stems from my own childhood. While my love of cooking and baking from scratch came from my mom’s kitchen, I grew up drinking pop and hating veggies. As a result, I was overweight and led an inactive lifestyle. It was my personal mission until I got involved in high school sports. It is in my heart to raise my children to be healthy and happy. I want to help you do the same and to empower you to make realistic and healthy choices for you and your families. You can find me at www.healthyjasmine.com.”
Millet Sunbutter Breakfast Cookies
- 1/3 cup Maple Syrup
- 1/2 cup of Sunbutter
- 3 Tbsp Date Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Powder
- 1-2.5 oz jar of Pureed Prunes (baby food prune puree)
- 1/4 cup of Bob’s Red Mill Tapioca Flour
- 1 cup of Quinoa Flakes
- 1/3 cup of uncooked Millet
- 3/4 cup of Chocolate Rice Cereal
- 1 tsp of Baking Soda
Preheat oven to 350°F. Mix and blend the wet ingredients. Add baking soda and tapioca flour until well blended. Slowly stir in quinoa flakes, millet and rice cereal with a wooden spoon until combined. Place by tablespoonfuls on an ungreased cookie sheet.
Bake at 350°F for 15-minutes.
Yields 18 cookies