I am heading to Melbourne tomorrow to attend a course in Advanced Natural Fertility Education with snack in hand and luggage in tow. I am looking forward to indulging in these not so sweet biscuits in flight whilst reading a magazine without interruption. Ahhhhhh, i can hardly wait.

These cookies were inspired by Maria Speck whose cookbook Ancient Grains for Modern Meals never disappoints me. Every time i pick up her book i find i love wholegrains more and more. Her style is enviable. Feel free to omit the outer coating of Amaranth in these cookies as they can be a little crunchy for some.



Amaranth Cookies with Orange Blossom and Ginger
Makes 12

3/4 cup buckwheat flour
1/4 cup amaranth flour
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp ground ginger

7 T almond butter
1 large egg
2 T orange blossom water
1/4 cup honey

Walnuts for top of biscuits
1/4 cup Amaranth for rolling (optional)

Preheat oven to 185 degrees celcius
Line a flat baking sheet with baking paper

Place the first 5 ingredients in a bowl
Use a whisk to mix the ingredients together briefly

Add the remaining ingredients and mix together with a spoon to form a dough
Using a spoon scoop a piece of dough the size of an apricot and dollop onto baking sheet
(this dough is a little sticky so you will need to use you finger to slide of the spoon)

Repeat with the rest of the mixture
Feel free to shape the cookie dough into round little coin shapes with your fingers if you wish

Add a walnut to the top of each cookie and sprinkle with amaranth whole grains if you desire
Bake in oven for 10 - 12 mins or until slightly golden around the edges