Yield: 18 cookies
|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|
|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