It’s a new chapter in our little Cupcake High Village. I’ve teamed up with Colorado Easy Eats for lots of yummy local ingredients, like flours and baking mixes. As it turns out, millet is a pretty big deal for Colorado. Who knew? There’s like millet makers (okay, farmers) all over the place, making this an incredibly inexpensive, eco-friendly option.
So that’s the easy part, but here’s the hard part: what the heck does one do with millet? I’d never baked with millet before–never even seen it–and had no idea what to expect. For some reason though, the very idea just conjures up images of dirty people on trails and things…smothered by dust and in need of a good cookie. So, behold! The Millet Trail Mix Cookie is born. This could be the beginning of a very beautiful thing…
1/2 c Butter, softened
3/4 c Honey
1 tsp Vanilla Extract
1 tsp Almond Extract
3/4 tsp Baking Soda
3/4 c Brown Rice Flour
1 1/2 c Colorado Easy Eats Millet Flour
3/4 c Almond Meal
1/2 tsp Salt
1 1/2-2 c Dark Chocolate Trail Mix
1 1/2 c Oats
Preheat oven to 375. Cream together the butter and honey. Beat in the egg and extracts. In a medium bowl, whisk together the baking soda, flours, almond meal, and salt. Add these combined dry ingredients to the honey mixture and beat just until well-incorporated. Stir in the trail mix and oats.
Drop the dough by generous spoonfuls onto ungreased cookie sheets and bake 12-14 minutes, or until the edges are lightly browned. Let them cool on the sheet for a few minutes, then move ‘em to a nifty rack to cool completely.
Yield: About 24 Cookies.