Papaya Amaranth Cookies
Yield: 18 Cookies    VG, WF, SoF, EF

1/2 c Amaranth Flour 1 c Light Spelt flour 2 tb Dry milk 1 ts Non-alum baking powder 1/8 ts Sea salt (optional) 1/3 c 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)

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.

"Very good. I felt the batter needed an extra 2 tablespoons of amaranth flour."

Helen Beaulieu, tester

Summer 2001 Wheat-Free Baking
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Last modified: April 09, 2002