AMARANTH COOKIES

AMARANTH COOKIES

#SIAintheKitchen

A long time ago I had purchased a bag of amaranth not really knowing what to do with it or how to cook it. I had mad an amaranth risotto which sounds lovely, but it my opinion, was utterly a fail. Amaranth just doesn't release any starch at all, hence why no creaminess was emitted. That was the one recipe I had tried which shed me away completely from using it ever again.

My friend Karen mentioned she made an amaranth cookie but I remember there being a lot of ingredients in her recipe that I didn’t have in my pantry which didn’t motivate me to make it at all. I just wanted to use what I had on-hand. I didn’t want to have to buy any additional ingredients just for the sake of a cookie that may or may not turn out. And in the event of COVID, there was absolutely no way I was going to waste ingredients or throw any food out.

Until I stumbled upon a recipe that I was able to veganize and make do with all ingredients I had in my pantry. I present to you my version of the amaranth cookie.

It may seem rather plain - no mix-ins, no rolled oats, nothing. Just a basic cookie recipe that honestly had some surprising results! Crunchy amaranth, nutty spelt flour, a hint of cinnamon, and 100% brown sugar. The taste reminded me of a digestive cookie (which I love!) and the cookie held a nice crunchy exterior and was not cakey in the middle, although the first batch was thick. Amaranth also lends this nice earthy flavour - I think even a thumbprint of jam in the centre might compliment it nicely. Or, if you insist on going the breakfast cookie route, some chopped nuts, dried fruits and oats will work well in this.

Really happy with how simple these cookies turned out. Not quite a breakfast cookie but a nice cookie that is barely sweet that will pair well with coffee or tea in the morning or afternoon. Or in my case, just solely for snacking.

AMARANTH COOKIES - makes 1.5 dozen cookies (adapted from Food & Nutrition)

• 1/3 cup unrefined coconut oil

• 2/3 cup golden brown sugar

• 4 heaping tbsp chia seeds

• 1/2 cup warm water

• 1 tsp Madagascar bourbon vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp kosher salt

• 1 tsp baking soda

• 1/2 cup amaranth

• 2 1/4 cups spelt flour

• French finishing salt (optional)

1. Preheat oven to 375F and line two baking sheets with a non-stick liner or Silpat mat. Set aside.

2. In your stand mixer, beat the coconut oil and brown sugar together over medium speed for 3 minutes until fully incorporated.

3. While that is mixing, combine the warm water and chia seeds and let set for 1 minute. Stir the water and chia seeds until it resembles a gel-like consistency. Add this mixture to the stand mixer along with the vanilla extract and cinnamon and beat over medium speed.

4. Add in the baking soda, salt and amaranth. Gradually add in the spelt flour until fully mixed. By this point, the dough should be come together in a ball.

5. With a cookie scoop, scoop out the dough and place on the prepared baking sheets leaving 1 1/2 “ inbetween each cookie. Flatten each cookie with a back of a spoon and sprinkle with finishing salt, if using. Bake for 10 minutes until the exteriors are browned.