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
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.
QUINOA COOKIES
I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well.
Provided by Liz
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
- Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 274.1 mg, Sugar 13.9 g
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
PUMPKIN PUFF COOKIES
Make and share this Pumpkin Puff Cookies recipe from Food.com.
Provided by LillyZackMom
Categories Drop Cookies
Time 45m
Yield 3 doz small
Number Of Ingredients 15
Steps:
- Combine flour, soda, powder, cinnamon, nutmeg & salt.
- In a separate bowl cream butter & sugar - add pumpkin, egg, & vanilla. Beat until light & creamy.
- Mix in dry ingredients until well blended.
- Drop by tablespoon onto greased cookie sheet.
- Bake @ 350 for 15-20 minutes or just until edges are beginning to brown. COOKIES WILL STILL BE VERY SOFT when removed from oven.
- Allow to cool on rack.
- Drizzle glaze over top of cookies.
GINETTI (ITALIAN PUFF COOKIES)
This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.
Provided by katie in the UP
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan; set aside to cool to room temperature.
- Beat the sugar and eggs together until they are very thick.
- Stir in the lemon zest and melted butter.
- Sift the flour and baking powder; add to the egg mixture.
- Mix thoroughly.
- Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
- Bake in a 400 degree oven for 10 minutes.
- Meanwhile prepare glaze.
- Glaze while cookies are warm.
- Store in airtight container!
Nutrition Facts : Calories 959, Fat 25.5, SaturatedFat 13.7, Cholesterol 302.6, Sodium 798.3, Carbohydrate 163.9, Fiber 3, Sugar 76, Protein 19.4
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