Tuesday, February 21, 2017

Sample Whole Grains: Amaranth Peanut Butter Cookies

These little gems have 3 whole grains in them:  oats, whole wheat flour and amaranth.  For my  March 29th class, each participant will receive packets of the dry grain with enough product to try this recipe at home.  The recipe is from allrecipes.com

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.
¾ cup water
1/4 cup Amaranth grain

In bowl of electric mixer, beat peanut butter with cooked amaranth.
½ cup peanut butter

Add sugar, buttery spread and egg.  Beat until fluffy.
½ cup sugar
¼ cup Earth Balance buttery spread
1 egg

In a separate bowl, mix dry ingredients, flours, oats, baking poder, baking soda and salt.
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup dry oats
½ teaspoon baking powder
½ 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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