Life, style & food in the District
OK. So I got a cookbook mailed to me recently, and unlike most of the others, this one looked decent. So I lined up an interview with the authors and decided to “do some research” before the interview date.
Everything in the book, titled Grain Power, looks great. But I am a woman who craves nothing but a cookie in the morning (sorry, steel cut oats). And this cookbook has a cookie recipe — with a twist.
When I saw it, I was instantly tempted.
Today, I prepared for what’s guaranteed to be a long week. That means, I ran a few miles, ran a few errands, cooked, cleaned and did like 20 loads of laundry. Oh yes, and I traveled 50 years in the past.
Back to that cookie for breakfast. I’m not kidding when I say, if I don’t eat a cookie — or a Munchkin, courtesy of Mike Moss — I don’t eat breakfast. So, when a cookie that promised the taste of … well, a cookie … and the health benefits of natural grains crossed my desk, I couldn’t dismiss it.
And this cookie lives up. Not even exaggerating, Kent is sitting here (on his third), saying, “Man, these cookies are good.”
And while I can’t take credit for the recipe, I can take credit for a modification. Basically because I am cheap.
This recipe calls for millet flour. It was available at Whole Foods, but it was $7. And right across the aisle was actual millet … in bulk … for $1 a pound.
So I decided to dismiss the millet flour and grind the $1 a pound millet in my coffee grinder. Cheap moment, but it paid off in the end.
So here is the recipe. I hope you enjoy your breakfast cookies …
Chocolate Chip Chia Cookies