Barley Turmeric Breakfast Cookies
These Barley Turmeric Breakfast Cookies are loaded with the goodness of whole grains. These are wholesome breakfast cookies, very handy when you are on travel or have no time to make an elaborate breakfast.
Equipment
- Vitamix Blender (used for making Barley flour).
Ingredients
- ¼ cup Milk Dairy milk for Non Vegan option. Use any Plant based milk for the Vegan option.
- 2 tsp Turmeric Powder
- 1 cup Jaggery or Brown Sugar
- ½ cup Ghee (for Non Vegan option) or coconut oil (for vegan option)
- 1½ cup Oat Flour You can use readymade Oat Flour or grind Rolled oats into powder and use.
- 1 cup Barley Flour Grind pearl barley in a heavy duty blender to make flour. Or, you can use store bought barley flour. As substitutes, you can use whole wheat flour or spelt flour.
- 1 cup Dessicated coconut if using fresh coconut, then dry roast for a few minutes to remove moisture and then use.
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- ¾ cup Golden Raisins
- ½ cup Chopped Walnuts or any other nut
Instructions
- Take milk, turmeric, jaggery and ghee in a pan.
- Heat the mix till jaggery melts. You can heat in the microwave for 2 minutes. Or, heat on the stove.
- Once melted, add all other ingredients one by one.
- Knead gently to make a soft dough.
- If the dough is too moist, you can also refrigerate it for sometime.
- You may rub a little oil on your palm for easy handling of the dough.
- Take a lime sized ball of dough.
- Shape into flat cookies about 1/4 inch thick.
- Arrange on a lined cookie sheet.
- Bake in a preheated oven @360°F/180°C for 20 minutes.
- Take out. Let the cookies cool completely. They may appear a little crumbly in the beginning, but will firm up once cool.
