Recipe Directions
1. Soak millet in warm water, and then rinse two to three times in warm water. Sprout millet (it sprouts quite fast; usually I leave it over night).
2. While millet is sprouting, start soaking the almonds and dates.
3. When millet has sprouted, rinse one final time. Set aside.
4. Rinse almonds and place in blender. Add 4 cups of water and blend until a frothy milk has formed.
5. Strain milk from pulp. Set aside the milk in fridge (your going to want the milk later for your cookies).
6. Add all ingredients to food processor, except water and cinnamon. Blend until creamy.
7. Scoop teaspoonful and make into a round ball. Flatten with palms and place on Teflon sheets.
8. Sprinkle with cinnamon.
9. Dehydrate for 8 hours or more at 105 Fahrenheit till dry through.
Bellasera's Thoughts
By bellasera This is a combination cookie taken from Poemomma's Snickerdoodles and OceanBliss' Mouthwatering Pumpkin Pie.
Instead of using pumpkin, I used yams. They are mildly sweet but very tasty.
My camera and computer are not working well together, so the pic is not the actual cookie but darn if it doesn’t look very close to what they look like.
Was on a raw food frenzy yesterday and just spent all day making stuff. These came out great.
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Comments
Top voted
rainstorm
Jan 14, 2011
Okay I know this is OT but that picture creeped me out when I saw it on my feed, I thought it was a picture of fingers or something.. haha
cdodick
Jan 21, 2011
So I assume the almond milk pulp is added to the rest of the ingredients? You don't call for almond milk pulp in the ingredients list.
And is the four cups water asked for at the end of your recipe used up in making the almond milk or is there another place you are using it?
I'd bet you could leave the millet out and still have a good cookie for the person above who has a grain intolerance. perhaps just more almond meal to make up for the dryness of the millet.
Thanks so much. I'm making these for a friend since it was her favorite as a child.
rawforhealth
Jan 15, 2011
this sounds sooooo good...to sprout millet, you just use regular hulled millet??
All
cdodick
Jan 21, 2011
So I assume the almond milk pulp is added to the rest of the ingredients? You don't call for almond milk pulp in the ingredients list.
And is the four cups water asked for at the end of your recipe used up in making the almond milk or is there another place you are using it?
I'd bet you could leave the millet out and still have a good cookie for the person above who has a grain intolerance. perhaps just more almond meal to make up for the dryness of the millet.
Thanks so much. I'm making these for a friend since it was her favorite as a child.
RawKidChef
Jan 15, 2011
Do you think there's something I could substitute something for the millet? A nut?
RawKidChef
Jan 15, 2011
These look so bloody good - wish I could eat grains. sigh
rawforhealth
Jan 15, 2011
this sounds sooooo good...to sprout millet, you just use regular hulled millet??
bellasera
Jan 14, 2011
There, does that look better. Ha haaa haa..actually these cookies look just like the ones I made. Sorry about the Halloween finger yams. LOL
bellasera
Jan 14, 2011
Ohh my Gods! Really? LOL!!!!! Heck maybe I should change it ya all! LOL
vegan2raw
Jan 14, 2011
me too.. I had to know what it was sounds like a yummy cookie though!
rainstorm
Jan 14, 2011
Okay I know this is OT but that picture creeped me out when I saw it on my feed, I thought it was a picture of fingers or something.. haha
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