Unsweetened cookies for breakfast?  Try-em!  They’re reminiscent of muffins & sweet rolls, minus the sugar.
¾ cup rolled oats
1 tsp. vanilla
½ cup oat flour
1 tsp. finely grated ginger
¼ cup brown rice or barley flour
¼  tsp. sea  salt
2 cups cooked millet
1 Tbsp. poppy seeds or sunflower
1 ½ Tbsp. corn oil seeds
1 cup fine-shredded carrot
½ cup water (approx.)
Lightly roast oats & flours by stirring over medium heat in a skillet, until toasty smelling but not browned. Mix all ingredients & add just enough water for a moist, pliable but not mushy dough. Shape into cookies on an oiled baking sheet. Bake at 350 degrees for 30 minutes.
from The Self-Healing Cookbook by Kristina Turner