Here is my second quick under 30 minutes cookies recipe made with amaranth flour and topped with popped amaranth. Amaranth (or Rajgira in Hindi) is such a wholesome and nutritious grain. It is gluten-free and high in fibre, protein, manganese and iron. It has a distinctive flavour (if you have had anything with amaranth, you will know what I mean) and it is extensively used as fasting food in India. I took inspiration from my previous chocolate chip cookies to create a more wholesome and healthy dessert for the days I crave healthy cheat meals. The taste slowly grew on me after the first bite and I will continue to try and share variations of cooking it in different ways.
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Total cook time: 30 minutes
Servings: 8 cookies
- 100 gms amaranth flour
- 1 tbsp amaranth grain (optional)
- 6-8 walnuts (chopped)
- 1 tbsp oil/melted ghee
- 45 gms coconut sugar (or caster sugar)
- Pinch of salt
- ½ tsp cinnamon powder (optional)
- ¼ tsp salt
- ½ tsp baking powder
- 50 ml oat milk (or any milk of choice)
- Pre-heat the oven at 180 degree celsius.
- In a deep bowl, whisk together the sugar and oil/ghee until well combined.
3. Next, add the oat milk (or milk of choice) and whisk under a liquid forms.
4. Add the amaranth flour, cinnamon powder, baking powder, salt and whisk until mixed.
5. Using your hands, combine the dough. If it is very crumbly, add 2-3 tbsp more of milk.
6. Add the chopped walnuts and mix using a spoon.
7. Divide into 8 equal portions and place on a baking tray lined with parchment paper and top it with popped amaranth (optional – see next step).
8. Optional – For making popped amaranth – heat a pan and once very hot, add the amaranth grain to it. It should instantly pop. Cover with a lid and keep shaking the pan to avoid them from burning.
9. Bake at 180 degrees for about 18-20 minutes.
10. This is best enjoyed hot out of the oven with cold milk!
Hope you enjoy this!