| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cookies | 18 | Cookies | |
INGREDIENTS
| 1/2 | c | AM Amaranth Flour |
| 1 | c | AM Unbleached White Flour |
| 2 | tb | Dry milk |
| 1 | ts | Non-alum baking powder |
| 1/8 | ts | Sea salt (optional) |
| 1/3 | c | AM Unrefined Vegetable Oil |
| 1/3 | c | Honey or maple syrup |
| 4 | tb | Water |
| 1/2 | ts | Vanilla or almond extract |
| Dried papaya (chopped into 1/2" chunks) |
INSTRUCTIONS
Mix dry ingredients and liquids in separate bowls, then combine and mix thoroughly. Drop spoonfuls of batter on lightly oiled baking sheet, and press a chunk of papaya into the center of each cookie. Bake at 325 F. for 12-15 minutes. Cool on a rack before serving. Makes about 18 cookies. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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