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
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
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
- ► 2012 (39)
- ▼ September (5)