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Amaranth Flour Stevia-Sweetened Cookies PDF  | Print |
Healthy Eating
Written by Courtney Coleman   

MAY RECIPE: By Courtney Coleman/cookwell.org

I recommend culturing the 2 cups amaranth flour 24 hrs ahead of time.

Mix until just blended: 2 cups fresh ground amaranth (or packaged amaranth flour) with 1/2 cup water and 1 cup plain, cultured yogurt OR 1tsp acidophilus powder or two capsules of refrigerated probiotic opened & mixed with 1.5 cups water.

Let the mixture sit for a day, covered, at room temperature so the yogurt cultures can neutralize the phytic acid in the whole grain flour and break down the complex starches.

It’s much more digestible & the nutrients are better assimilated this way.

The next day, make your cream mix in a small saucepan over low heat: 1 ½ sticks butter OR 2/3 cup virgin coconut oil, 15 drops Nu Naturals brand Vanilla Stevia,1 tsp almond extract and beat in one egg.

Turn off the heat & whisk in ½ tsp each aluminum-free baking soda & whole sea salt, 1tsp ground coriander, & ½ tsp ground nutmeg.

Combine cream mix with cultured flour mix until evenly blended & add any nuts, fruit, coconut, etc.(pecans are great!), so is unsulphered coconut, and dark chocolate chips (preferably malt-sweetened) or carob chips.

Place heaping spoonfuls on a buttered baking sheet and bake at 375 degrees for 12-15 minutes.

Also, instead of nutmeg/coriander/almond extract/dried coconut/nuts/chocolate chips, you can get creative and use: pumpkin pie spice & allspice/ vanilla or almond extract/Sweet Leaf brand English Toffee stevia/finely diced fruit like apple, pear or persimmon OR coriander/vanilla extract & vanilla stevia/fresh, dried or frozen berries. Have fun!