This #glutenfree #vegan recipe has been passed down for generations by the women in my family. It serves up an Ayurvedic powerhouse for postpartum healing, energy replenishment and is believed to support lactation. My mother re-introduced me to the delicious, nutrient-dense, Indian superfood snack while I was in my early post pregnancy days of breastfeeding my twins.
Motherhood can deplete you and fill you up all at the same time. Finding energy, balance and and the sanity to cultivate a nourishing routine for you and your littles can take superhero level effort. May this recipe inspire and support a little #selfcare love this Sunday ✨
PLANT POWERED AYURVEDIC PINNI:
(Gluten-free version)
Ingredients
1/2 cup pearl millet flour
1/2 cup chick pea flour
1/2 cup finely chopped walnuts
1/2 cup finely chopped almonds
1/2 cup finely chopped pumpkin seeds and sunflower seeds
1/4 fennel seeds
1/2 cashews
1/2 cup desi ghee (clarified, pasture-raised, organic butter)
1 tsp cardamom powder
1.5 cups chopped dates also can add 1/2 cup raisins
Directions:
- On low heat dry roast pearl millet and chick pea flour
- Next dry roast the nuts and seeds and grind them coarsely and add to roasted flour
- Grind or finely chop dates
- Add the ghee and cook dates till they become soft, then mix in other nut & seed ingredients along with cardamom powder.
- Mix remaining ingredients well, while mixture is still slightly warm form balls.
- Once completely cooled store in an airtight container and refrigerate.
*You can can also include ground flaxseeds, sesame seeds, and toasted coconut flakes.
*Can increase/decrease dates quantity as desired.
*Can use other millet flour
