James’ Recipes

Monday night dinner chef James Holloway also contributes recipes to this blog.  Find his cookie recipes below, his soup recipes here, and eight of his stellar salad dressing recipes here.

JAMES’ MILLET COOKIES

Start with two bowls, one for dry and wet ingredients:

Dry ingredients:

1 cup raw millet

1 cup quick oats

1 cup sunflower seeds (raw)

2 cups flour (use whole wheat pastry or a combination of flours)

1 cup fine shredded coconut

1 cup raisins

1/2 cup chocolate chips

3/4 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1 tsp. ginger powder

Wet ingredients:

1/2 cup canola oil

1 cup maple syrup

1 cup soy or rice milk

Method: Blend wet ingredients together with a wire whip, until emulsified. Pour wet ingredients into dry bowl, stir and mix up into the cookie dough. It should not be too wet. Let rest ten minutes before scooping dough and forming cookies onto the cookie sheet. Prep the cookie sheet with a bit of oil, or use parchment paper. Scoop dough with a tablespoon and form a ball in your hand, flatten and place on baking sheet. Bake at 375º for about 15 minutes. Yield, approximately 18 medium sized cookies.

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JAMES’ COCONUT COOKIES

Dry ingredients:

2 cups unbleached white flour

3 cup baby rolled oats

2 cups shredded coconut (fine)

1/2 cup raisins

1/2 cup roasted pecan pieces

1 tsp. baking soda

1 tsp. baking powder

Wet ingredients:

1 cup maple syrup

1/2 cup canola oil

1 cup coconut milk (I use light)

Method: Mix wet ingredients with a wire whip until they are well emulsified. Then add them to the bowl of dry ingredients and stir and mix well, forming the cookie dough. Let rest about ten minutes before forming cookies. Form and place cookies on a lightly oiled cookie sheet, bake 12 to 14 minutes at 350º until lightly browned. Remove and let cool, off the cookie sheet.