sunday morning

IMG_20150412_075242

I love Sunday mornings.  Especially Sunday mornings where I start breakfast the night before.  Like I did with these Giant Cinnamon Rolls (picked by Mason from our Joy the Baker cookbook).  Just pop in the oven and enjoy 30 minutes later.  Yum! And a much more relaxed morning of getting ready for church.

Nutty Millet Breakfast Cookies

I love breakfast.  I don’t know how some people can skip this meal.  I love just about every breakfast option (eggs, potatoes, toast, oatmeal, waffles, pancakes, and on and on).  I also love cookies.  So, cookies for breakfast seems like a good idea. IMG_20150111_170221My sister got my this great cookbook for Christmas called Whole-Grain Mornings. I’ve tried several of the recipes already.  These breakfast cookies were a fast favorite.  They are slightly sweet and full of lots of good proteins with all the nuts and millet.  They go great with a fried egg or two.

 Nutty Millet Breakfast Cookies  

Adapted from Whole-Grain Mornings (by Megan Gordon)
Makes 12 to 14 cookies
1 cup whole wheat flour
1/4 cup spelt flour
3/4 cup rolled oats
1/4 cup millet
1/4 cup wheat bran
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. kosher salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 large egg, beaten
1 tsp. vanilla extract
1/3 cup raisins (or dates)
1/4 cup walnuts, toasted and coarsely chopped
1/3 cup pecans, toasted and coarsely chopped
Preheat the oven to 350 degrees.
In a large bowl, whisk together the flours, oats, millet, bran, baking soda, baking powder, spices and salt.
In another bowl, whisk together the coconut oil, maple syrup, egg and vanilla. Add to the flour mixture and fold in until incorporated. Stir in the raisins and nuts. Let the dough rest for 10 minutes.
Scoop out 2 to 3 tablespoons of dough and, working quickly, form a ball with the palms of your hands. Place the balls about 1 1/2 inches apart on a greased baking sheet (or use parchment paper). Gently flatten the cookies with the palm of your hand to about 3/4 inch thick. (If the dough is too loose, gently drop the scoops of dough onto the baking sheet and shape it into rough balls with your fingers.)
Bake until golden brown around the edges and firmed yet still slightly soft in the center (they’ll continue firming up as they cool), about 12 minutes. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely. If kept in an airtight container, they will remain fresh for 3 to 4 days. The cookies also freeze well.