Cookies II

Ingredients for 1 servings:

• 150 g chickpeas, ground
• 200 g sunflower seeds, roasted + ground
• 150 g ground corn (not popcorn)
• 150 g buckwheat, ground
• 150 g millet, ground
• 1 tsp salt
• 1 tsp vanilla powder (bourbon)
• 1 bag(s) of baking powder (can also be omitted)
• 250 g brown sugar (raw cane sugar)
• 100 g glucose
• 800 ml milk, 700 – 900 ml or more
• possibly chocolate sprinkles
• possibly sesame, organic (unhulled)
• possibly sunflower seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + nut-free

Lightly roast the sunflower seeds until they smell slightly fragrant, then grind them and mix all the dry ingredients well. Gradually add the milk; you’ll see it dripping heavily from the whisk. If you’re using a hand whisk, you may need more milk. Depending on how thick you want the cookies to be, line two or three baking sheets with baking paper, pour the batter onto them, and spread it out with a spatula. Sprinkle with sunflower seeds, organic sesame seeds, or chocolate sprinkles. Place all sheets in a cold oven at around 140°C (convection oven) for around 40 minutes. Cut into strips, rectangles, or diamonds, or cut out using a round glass. Leave the cookies on the sheets until completely cool, then carefully remove them. Variation: If you want a savory alternative to sweet cookies, omit the vanilla powder and all but 1 teaspoon of sugar. Instead, crush finely grated, strong cheese and/or garlic cloves with a fork and use 1-2 tsp of herbal salt, also 20-100 g of fresh ginger, in small cubes or grated.