If you are a healthy-food beginner, or even advanced in it you may agree and shout: “Those oats are in any dessert!!!” And that is true!
Although I am not a big fun of cookies at all, and make my each day sugar-free (even honey free), my PEANUT PLEASURE dessert is my little sin, which I am not feel guilty about. it is a sin, because it contains a bit of maple syrup. You may find the original post about it by following the link: Prophylactic self-isolation for Peanut pleasure preparation. Day 66th.
These days, to replace a boring taste of oats with something else, I found millet to be a good version. Yes, millet flakes! The general appearance of these home-made sin sweets does not change. However, the taste is more crunchy and no more “oaty”!
Before you start (more info on a page 2)
coffee mill, double boiler pot for melting butter, etc (2 cups capacity)
For note: 1 h for cooling down in a refrigerator; 30 min for cooking process
Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed
- Peanut butter, crunchy (with some peanut pieces, not smooth), 80 g
- Millet flakes, 40 g
- Millet flakes, milled to a powder, 15 g
- Maple syrup, 3 Tbsp and 1 tsp
- Dried mango pieces (optional)
How to make it:
- Melt peanut butter over a water bath
- Add maple syrup and stir well
- Crush 15 g of millet flakes in a coffee mill just for a few seconds
- Add melted mixture of peanut butter and maple syrup to 40 g of millet flakes, than add milled millet flakes and mix well with a silicone spatula
- Put a piece of dried mango on a bottom of a silicone forms, then add peanut-millet mixture and let it stay on a counter for 15 min
- Put into a fridge for at least 1 hour
- Take out from a fridge and serve. Store in a refrigerator if necessary (if not all will be eaten at once:)). It is ready!
Peanut pleasure with millet flakes
Cooking description with photos is here: Prophylactic self-isolation for Peanut pleasure preparation. Day 66th.
If you like the recipe, please take a look to my first cookbook