Instructions
Yields 1 18x8 or 9x9 pan: 3/2 cup arrowhead mills millet flour. 1 1/2 cup arrowhead mills yellow cornmeal, 2 eggs, 1 cup milk, 1/2 cup butter, melted, 1/2 cup sugar, 1 tbsp baking powder, 1 tsp salt. Preheat oven to 400 degrees F. Lightly spray 8x8 or 9x9 inch baking pan with non-stick cooking spray. In a medium mixing bowl, combine cornmeal, millet flour, sugar, baking powder, and salt. Mix to combine. Add eggs, milk, and melted butter. Mix until fully combined. Pour batter into prepared baking pan. Bake for 20-25 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). or until toothpick inserted into the middle comes out clean. Yields 48 cookies. 1 1/2 cup arrowhead mills millet flour. 3 cups old-fashioned rolled oats, 12 tbsp butter, softened. 1/4 cup brown sugar, packed, 1/2 cup sugar, 2 eggs. 1 Tsp vanilla extract, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, 1 1/2 cup chocolate chips. Preheat : Oven to 375 degrees F. Line baking sheet with parchment paper. In a large bowl, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla extract. Mix to combine. In a medium bowl, combine millet flour, baking soda, cinnamon, and salt. Add to butter mixture and mix until well combined. Add in oats and chocolate chips, mix until incorporated. Drop dough by tablespoonfuls onto prepared cookie sheet. Bake 12-14 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). or until golden brown. Store in a cool dry place. Tear here.
