Millet Peanut Butter Cookie-cakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Not being a cake cook - Just an excuse to warm up my art studio. I'm really impressed with the texture, taste and appearance. Magically the millet rose to the top to give a beautiful soft bumpy rocky surface. Love the surprise soft cookie - cake rather than the teeth cracking cookie. Read more . 8 to 12 pieces depending on how you cut them. Ingredients:
1/4 cup hot water |
4 cubes palm sugar (or 1/4 cup honey) |
4 tablespoons of crunchy peanut paste (preservative free) |
1 egg |
1/2 cup gluten free sr flour |
1/2 cup puffed millet |
1 teaspoon peanut oil for the oven tray |
Directions:
1. Melt the sugar in the hot water
2. Set aside to get warm/cool. Work quickly with a warm temperature so the sugar doesn't go hard - i'ts Winter here)
3. Add the Peanut Paste and beaten Egg and mix
4. Add the flour then the Millet and mix
5. Spread onto a greased tray and press down flat like pastry
6. Put into a 420 deg oven and cook for 12-15mins.
7. Cut into squares while hot and remove from tray straight away. Enjoy:)
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