Tuesday, January 21, 2020

TWD - Puffed Grain and Miso Cookies


This week’s Tuesday with Dorie recipe is Puffed Grain and Miso Cookies. These are novel savoury, gluten free biscuits made from puffed rice, puffed barley (I used puffed corn instead), dried fruit (I used cranberries), peanuts, sesame seeds, rice malt syrup, sesame oil (mine was not toasted), olive oil and miso paste. 

The mixture is pressed into muffin tins and baked into cookies.

The end result is a delicious, crispy savoury sensation, quite unlike anything I have tried before.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

If you would like a visual treat, check out my first Blue Mountains post on my travel blog, showcasing some of Australia’s wonderful natural landscape.

6 comments:

Pam said...

Sounds very different and I'm curious, would love to taste one!

Lorraine @ Not Quite Nigella said...

Ooh I must give these a try. I just bought a box of rice puffs for another recipe and I don't like them as cereal so perhaps this is their destiny! :D

Mardi Michels said...

I really liked the idea of these but not necessarily the flavour (or it wasn't strong enough). I'll definitely experiment with other flavours though!

Diane Zwang said...

We really loved these. I am going to make them again.

Johanna GGG said...

how weird - I really like miso flavouring but cannot imagine these because they are such an unusual combination - glad you liked them

steph- whisk/spoon said...

i liked these a lot, too, and am thinking about different ways to change up the add-ins (since i still have almost a full box of cereal left!).