The Ancient Amaranth Cookie

This earthy and nutty grain was once a staple of the Maya , Inca and Aztec people. They call it a pseudo cereal but has comparable nutrients of a grain like wheat or oats. The seeds are actually botanical fruits and not seeds . Its gluten free, high in protein , fiber and antioxidants . It has very high manganese content which is important for brain functioning , high in magnesium which is responsible for numerous reactions of the body and in phosphorus and iron.

It has pointed to reducing inflammation too in the body and cholesterol levels. It is a gluten free grain. Very popular in India known as Rajgira , it is used in the festivals and in foods for fasting .

If you have the Amaranth grain , you can soak it in water and allow it to sprout . Use this in place of rice , pasta. or in your breakfast porridge .

I have posted a Rajgira halwa recipe earlier in the blog .

This time I prepared Amaranth Carrot Cookies ... perfect for winter holidays

Ingredients :

6 tblsp Olive oil

1/2 cup Maple Syrup

6 tblsp water

2 cups Amaranth Flour

2/3 cup Brown rice flour

1 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp Cinnamon powder

2 tsp Vanilla extract

2/3 cup grated carrot or I large sized carrot

2/3 cup raisins (optional)

To prepare :

1. Preheat oven to 180 deg C . Lightly grease a baking sheet .

2. Combine all the wet ingredients and set aside.

3. In another bowl sift the flours , add the wet ingredients to this and mix well.

4.Add the carrots and raisins .

5. Scoop out the batter on the baking tray . Flatten the cookies with a fork.

6. Bake for 12-15 min until the cookies are slightly brown.

7. Remove and cool on a wire rack .

8. Store in an airtight container.

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