Without wanting to sound dramatic, these cookies really do mean the world to me. For months I’ve not experienced a desire to create something new and as someone who absolutely loves doing that for our community, I have grappled with emotions of guilt, sadness and a few other nasties during this time of lost mojo. Subscribers will know the story in detail about my anesthetic last June for a surgery on the eye that went just fine, unfortunately, caused havoc in my system – something I’m still recovering from with good days and bad and those bad ones getting fewer and further between.
Creativity requires space, time for simple observations, boredom, sparks and purpose and really my sole purpose has been getting myself better either through crazy amounts of research, crazy amounts of rest and ludicrous levels of self care. I had very little left over to give so I gave what I had to my family and close friends and peeps doing my courses (more back story on it all you can get from shows 27 and 30 on the Low Tox Life podcast). BUT on Monday I was feeling perky and I had an idea as I was putting away the millet flakes from a workshop I ran on the weekend. It dawned on me: MAPLE MILLET GINGER COOKIES. I got to work and they came out looking perfect – tasted even better. They’re great alone, with your choice of milk, a good tea or crumbled over a good bowl of ice cream (try this simple blender ice cream)
I hope you enjoy them. We’ve just finished the batch off between our team office day here today, and my sending some off with my husband and son to the farm. Here’s to many more recipes now that I’m starting to feel better and please show me what you’re enjoying them with over on instagram @lowtoxlife
If you’re out there struggling with a tricky health predicament, hang tight. Your determination will get you through as it is me. I’ve learned so much, I’ve grown as a person out of super hard times and I believe it will make you stronger. Today was a low day for me with muscle twitching and heart pounding, but I haven’t had one of those in 10 days so it’s also amazing progress too – it’s all in the way you frame it! Sending hugs and healing to anyone in a tricky health spot in our community.
Millet Maple Ginger Cookies Recipe
- 2 cups millet flakes (you could do oat or quinoa flakes too)
- 1 cup tapioca or arrowroot flour
- 1/4 cup organic granulated rapadura or raw sugar
- 4 flat tsp ground ginger (a 5th if you like it with a real kick)
- 100 g butter
- 1/2 cup maple syrup
- 1 tsp bicarb soda
- 1 tbsp water
- 1 tsp additional sweet spices of some kind. I did vanilla powder – this is my favourite brand. Aroma + + + but you could do cinnamon, pumpkin spices, all spice… just not a tsp nutmeg. too overpowering that would be!
- Preheat oven to 170C/340F, fan forced is fine, it’ll be just a couple of minutes faster to cook.
- Get 2 baking trays out and line with grease proof paper / parchment.
- Mix your flour, flakes, ginger, spices and sugar into a big bowl.
- Melt the butter into the maple syrup on the stove in a pan on medium heat.
- Add the bicarb soda and water to the bubbling butter / maple pan and stir through for 20 seconds or thereabouts.
- Then pour that liquid mixture into the dry bowl and stir through well – I like to use my hands, given I’m about to roll into balls anyway for the tray!
- Now ball into your hands about a bliss ball size and press to flatten to about 0.5cm thick on your hands, then onto the tray. Leave good space between the cookies for a little expansion. 12 per standard baking tray is perfect.
- Place in the oven and bake until the cookies start to brown a little around the edges – about 13-14 minutes.
- Take out and DO NOT TOUCH or at this stage they’ll fall apart. Let them cool for 10 minutes on the tray itself and THEN transfer to the cookie cooling rack.
- Done. They are mega crunchy, textural, spicy and absolutely perfect with a cup of tea.