MILLET PUFF COOKIES
I found these at yesiwantcake.com whilst searching for dairy-free goodies for DD. I love the use of the millet--it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy!
Provided by smellyvegetarian
Categories Drop Cookies
Time 18m
Yield 32 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 81.2, Fat 3.9, SaturatedFat 1.7, Sodium 74.6, Carbohydrate 11.2, Fiber 1.2, Sugar 5.8, Protein 1.6
PUFFED MILLET AND BROWN RICE TREATS
The nutty flavor and varied textures of chewy puffed millet, crunchy brown rice and a touch of honey come together with a little marshmallow for a more complex version of your standard rice cereal treat.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 15 treats
Number Of Ingredients 7
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
A substitution for Rice Krispies® treats.
Provided by Irene
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Fat 4.3 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 111 mg, Sugar 9.5 g
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