These millet biscuits are a favourite in Friuli Venezia Guilia in Italy, the northeastern intersection of culture criss-crossing Italy, Austria, Slovenia and Croatia. The use of wild grains such as millet, spelt and chickpeas in this region is quite profound historically as before the introduction of corn, these grains were mixed with water to make a basic type of firm polenta that was cooked on hot stones.
Millet and chickpeas are still popular and frequently used in this region’s cuisine.
These biscuits are traditional old style cookies that thoroughly engage my clean eating principles; super-healthy but super-tasty.
Millet Biscuits are traditional old style cookies made simply from millet and chickpea flour and extra virgin olive oil.
Ingredients ½ cup millet flour
¼ cup chickpea flour
¼ teaspoon bicarb of soda
3-4 Medjool dates (chopped)
1 teaspoon vanilla extract
2 ½ tablespoons extra virgin olive oil
2 tablespoons rice malt syrup
In a frying pan lightly toast the chickpea flour. You will know it’s ready when it starts to darken in colour slightly. Set aside to cool.
In a bowl, combine both the flours and the bicarb of soda. Sift the flour to ensure it’s lump-free.
Add the olive oil and knead the mixture, it will resemble course, wet sand.
Combine all the dry ingredients and extra virgin olive oil to start the dough making process. The mixture will resemble wet sand.
Add the chopped Medjool dates, the vanilla extract, rice malt syrup and the water and work into sticky dough.
Add the wet ingredients to the flour and work into a sticky dough.
Take small pieces of the dough (approximately the size of a walnut) and flatten into a cookies about 3-4mm in thickness.
Line a baking tray with a sheet of baking paper. Arrange the biscuits on top of the paper.
Flatten small pieces of dough into cookies and bake for 10 minutes.
Bake in a preheated 170°C oven for approximately 10 minutes or until crisp and golden. Remove from oven and allow to cool.
The mixture should make between 8-12 biscuits pending the size of the cookies. Biscuits will last up to a week when stored in an airtight container.
The Medjool dates give these cookies a sweet taste while the chickpea flour adds a little spiciness to the mix - these biscuits are super healthy and super tasty.