Gina Sakic

Millet, almond & cashew cookies


  • 150g millet (preferably soaked for 8hrs in warm water with a tsp of acv, then sprouted)
  • 100g ground almonds (preferably soaked for 8hrs in water with a pinch of salt, then rinsed)
  • 100g cashews, divided (preferably soaked for 4hrs in water with a pinch of salt, then rinsed)
  • 1 tbsp cardamom
  • pinch of bicarbonate of soda
  • pinch of sea salt
  • zest of 1 lemon
  • 5 tbsp coconut oil, melted
  • 4 tbsp honey
  • 1 tsp vanilla
  • 1 tbsp lemon juice


  1. Preheat the oven to 180°C (160°C fan)
  2. Line 1 baking sheet with baking paper.
  3. Place millet into high speed blender and blend until you have more or less flour like consistency.
  4. In a large bowl whisk together millet flour, ground almonds, half cashews, cardamom, soda and salt. Mix in chopped other half of cashews and lemon zest and set aside.
  5. In a small bowl whisk melted coconut oil with honey, vanilla and lemon juice and pour over the dry mix.
  6. Mix everything together to form a dough. Leave to stand for 10 min.
  7. With your hands form about 25 small balls with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.
  8. Bake for about 15 minutes until light golden brown.
  9. Enjoy!