Homemade XiaoMi Almond Cookie Recipe

The first light of dawn rises, marking the start of a new day on weekends. Leaves gets up early as usual to prepare a full-nutrition breakfast for her family., This is an unwavering theme in Leaves' daily routine; combining coarse and fine grains.Porridge with eight treasures or five grains is often on the menu, along with milk and vegetables,which are a must at every meal. After breakfast, they gaze at the gradually cooling sky. They quickly take their children out for some fresh air while the weather is still pleasant. Just as they prepare to go out, their daughter asks, "Mom, didn't you bring any food for our outing today?""Oh yes, we should have prepared something!"Let's make it right away then. For an outing, we need to carry enough, delicious, and nutritious food, and the calories shouldn't be too high. Thus, this flatbread made from millet came into being in Leaves' imagination.It's really, really tasty!, And it's very healthy as well!, Daily Nutritional Tip:

Today, we talk about coarse grains. Why are they so important to eat?

The first guideline in the Chinese Dietary Guidelines emphasizes a diverse diet and combining coarse with fine grains.In traditional texts like The Yellow Emperor's Classic of Medicine, it is mentioned that five grains sustain us. In today's dietary structure, most people consume finely processed

rice and flour,which are stripped of essential nutrients such as vitamin B1, fiber, and oryzanol. The deficiency in these nutrients can lead to various issues like depression, constipation, and insomnia. The benefits of coarse grains go beyond that, so it's crucial for us to include them in our diet.

How should we eat coarse grains?

Adults are recommended to consume 50-100 grams per day. Children should limit their intake to about a quarter of the total grain consumption. Coarse grains have rough textures, and many processed foods contain added oils to improve taste.

Therefore, it's better to prepare them ourselves while controlling oil usage. Millet is a highly nutritious whole grain, its nutritional value varies by region. Shanxi is known for high-quality millet, different colored millets have varying nutritional values, so mixing them is suggested. Quinoa is another highly nutritious coarse grain recognized today.

You can buy it on Taobao by searching " ".Other than the almond millet cookies we are about to share, five grains porridge and eight treasures porridge are simple to make:

Five Grains Porridge (For three people):

Ingredients:

　　15 grams of yellow soybeans, 15 grams of black soybeans, 10 grams each of three color millets and quinoa,20 grams of peanuts, two apricots, four red dates. Place the ingredients in a blender jug with enough water. Start the machine; it usually has both dry and wet bean options. If using wet beans, pre-soak the yellow soybeans. I generally set an overnight appointment so I can drink it in the morning.Eight Treasures Porridge (For three people): Ingredients:60 grams of glutinous rice,20 grams each of three color millets, 10 grams of each type of beans from a grain gift box, 20 grams of oats, two walnuts, four red dates.Soak the beans for about eight hours and cook them with other ingredients. I usually set an overnight appointment in my electric rice cooker so it can be eaten directly the next morning.Almond Millet Cookies[Ingredients]

50 grams of yellow millet, 50 grams of green millet, 50 grams of black millet,

50 grams of quinoa, 50 grams of flour, 10 grams of vegetable oil.

[Steps]

Prepare the ingredients.

Wash and soak three types of millets and quinoa in 240 grams of water for two hours without repeated washing to avoid losing more nutrients.Steam them (do not pour out the soaking water; it can be steamed directly with a steamer or in a regular steamer). Add flour and oil, mix well. Use low-gluten flour or ordinary flour.

Pack the mixed material into a plastic bag and beat it repeatedly to increase adhesion.

Form small balls and press an almond on each one; apply even pressure when pressing them.Alternatively, flatten it into thin sheets and use molds to cut into cookie shapes. Evenly place on baking paper.

Preheat the oven to 180 degrees, bake for about 20 minutes at upper and lower heat. Adjust based on size; until they are crispy.

Final product image.Tips: 1. Repeat beating is necessary for better adhesion;

2. The cookies with almonds become slightly less crisp due to uneven heating but taste very good;

3. If you don't have an oven, try using a rice cooker or electric pan. Deep-frying also works well though not recommended by the author.

Prepare the ingredients.

Rinse three kinds of millet and quinoa, then soak them in 240 grams of water for two hours. Be careful not to rinse too much to avoid losing more nutrients.

Place them in a steamer to steam until fully cooked (use the soaking water directly for steaming; it works the same with a regular steamer, as long as they are well-cooked).

Mix the cooked ingredients with flour and oil until evenly combined. You can use either low-gluten flour or ordinary flour.

Place the mixed materials in a plastic bag and use a rolling pin to repeatedly pound them, this step is for better stickiness.

Form into small balls and gently press an almond on top of each ball. Be sure to apply some force when forming to prevent them from disintegrating easily. Apply even pressure when pressing the almonds.

Alternatively, flatten them into thin sheets, then use a mold to cut them into cookie shapes.

Evenly place them on parchment paper.

Place in a preheated oven at middle rack, bake with top and bottom heat at 180 degrees Celsius for about 20 minutes. The baking time may vary depending on the size of the cookies until they are fully baked and crispy.

Finished product images

[Tips]

One, thoroughly pound the ingredients to achieve better stickiness;

Two, smaller cookie-shaped ones will be very crispy due to their small size. Those with almonds might not get as evenly heated and thus may not be as crisp, but they are both delicious;

Three, if you don't have an oven, try using a rice cooker for slow baking or a griddle. Adjustments can be made according to your cooking equipment. Deep-frying will produce the best taste, but it is not recommended due to potential leaf damage.