Millet & Dried Fruit Cookies
Servings: 10
Ingredients
- 1 cup millet washed and strained (Vata ++ Pitta - Kapha - -)
- 1 1/4 cups water Vata 0 Pitta - Kapha +
- 1 1/4 cups natural apple juice Vata + Pitta - Kapha 0
- Pinch salt Vata - - Pitta 0 Kapha +
- 3 dried apricots chopped (Vata + Pitta 0 Kapha 0)
- Handful of dried cranberries Vata + Pitta 0 Kapha 0
- Handful of raisins Vata - Pitta - Kapha 0
- 2 dates chopped (Vata - Pitta - Kapha +)
- 1 cm fresh ginger grated (Vata - Pitta + Kapha - -)
- Pinch cinnamon Vata - Pitta + Kapha - -
- Pinch clove Vata + Pitta - Kapha -
- Baking sheet and a wide and shallow baking dish.
Unroasted seed mixture:
- Pumpkin seeds Vata 0 Pitta - Kapha -
- Sunflower seeds Vata 0 Pitta - Kapha -
- Brown sesame Vata - - Pitta + Kapha +
- Flax seeds Vata - Pitta + Kapha -
Instructions
- Place the millet in a strainer and wash under running water.
- Put in a cooking pot and cook with water, apple juice, ginger, cinnamon, clove and the dried fruit.
- Add a pinch of salt when the water boils.
- Lower the flame, cover and cook until fluids have evaporated.
- Flatten the millet on a baking sheet in a wide and shallow baking dish and top with seeds.
- Bake in the oven, at 180 °C/356 °F for 30 minutes.
- Let cool.
- When cold, cut to squares and keep in refrigeration.
