Amaranth Peanut Butter Cookies (Makes 30)
Bring water and amaranth to a boil in a small saucepan. Lower heat and simmer 20 minutes. Remove to a bowl and cool 10-15 minutes.
� cup water
1/4 cup Amaranth grain
In bowl of electric mixer, beat peanut butter with cooked amaranth.
� cup peanut butter
Add sugar, buttery spread and egg. Beat until fluffy.
� cup sugar
� cup Earth Balance buttery spread
1 egg
In a separate bowl, mix dry ingredients, flours, oats, baking poder, baking soda and salt.
� cup all-purpose flour
� cup whole wheat flour
� cup dry oats
� teaspoon baking powder
� teaspoon baking soda
1/8 teaspoon salt
Add dry ingredients to mixing bowl, stirring just until mixed.
Form 1 tablespoon portions of dough into a ball. Roll in turbinado sugar. Place on baking sheet lined with parchment paper. Flatten with a fork. Garnish with baking chip. Bake at 375 F. for 15 minutes. Cool in pan 3 minutes-then cool on rack.
2 tablespoon turbinado sugar
60% cacao baking chips Amaranth is a gluten-free food and a source of complete protein-it contains all the essential amino acids, including lysine, which lacks in most grains. Amaranth is also a good source of Vitamin B6, magnesium and iron.
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