This is the first time I've ever used Millet Seeds in a recipe. Millet contains manganese, magnesium, calcium, tryptophan, phosphorus, fiber and is gluten-free. It is cooked the same way as rice and can be used in many recipes.
I added them to this cookie recipe raw which gave them a nice crunchy taste. This is a very plain and healthy recipe. They make a good quilt-less snack. It's fun experimenting with different ancient grains.
I didn't measure my ingredients. In a big bowl, I added:
approx. 3/4 cup of dry millet seeds
approx. 1 1/2 cups of oatmeal
approx. 1/4 cup of whole-wheat flour
1 tsp. baking powder
alot of cinnamon
alot of raisins
In a smaller bowl, I whisked:
milk (keep adding milk or other liquid as needed)