Yield: 18 cookies
| Measure | Ingredient |
|---|---|
| ½ cup | AM Amaranth Flour |
| 1 cup | AM Unbleached White Flour |
| 2 tablespoons | Dry milk |
| 1 teaspoon | Non-alum baking powder |
| ⅛ teaspoon | Sea salt (optional) |
| ⅓ cup | AM Unrefined Vegetable Oil |
| ⅓ cup | Honey or maple syrup |
| 4 tablespoons | Water |
| ½ teaspoon | Vanilla or almond extract |
| \N \N | Dried papaya (chopped into 1/2\" chunks) |
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