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 regionís 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.
: 15 minutes
: 10 minutes
: 8-12 Biscuits
Ĺ cup millet flour
ľ cup chickpea flour
ľ teaspoon bicarb of soda
3-4 Medjool dates (chopped)
1 teaspoon vanilla extract
2 Ĺ tablespoons extra virgin olive oil
2 tablespoons rice malt syrup
Combine all the dry ingredients and extra virgin olive oil to start the dough making process. The mixture will resemble wet sand.
Add the wet ingredients to the flour and work into a sticky dough.
Flatten small pieces of dough into cookies and bake for 10 minutes.
#I Quit Sugar
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.
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