http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These healthy and nutritious whole grain cookies with walnuts and amaranth are easy to bring along and delicious to enjoy with a cup of tea. The trick with these cookies is to allow the dough to chill thoroughly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnut halves, chill the baking sheet with the cookies for 20 minutes before baking. Rolling them in amaranth seeds adds a wonderful crunch, but they are also delicious without.

Amaranth Walnut Einkorn Cookies

1. Whisk together the ground toasted walnuts, ground einkorn, amaranth flour, and sea salt in a medium bowl.
2. In a large bowl, beat the butter and pure stevia powder with an electric mixer at medium speed until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed.
3. Add the egg yolk, brandy, and vanilla extract and beat until well blended, about 30 seconds. Reduce the speed to low and gradually add in the walnut-flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
4. Line 2 large baking trays with parchment paper. Place the amaranth seeds in a small bowl. Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center. Chill again for 20 minutes.
5. Preheat the oven to 180C/350F. Bake, one tray at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These gluten-free vegan no-bake bars, adapted from Rapunzel, are filled with homemade popped amaranth, almonds, cocoa powder, a combination of cocoa and coconut butter, and sweetened with maple syrup and dried cranberries. They are great on the go, super healthy getting your daily fiber and protein.

No Bake Amaranth Bars (Vegan, Gluten-free)

1. Line a 9-inch rectangular pan with parchment paper. Place the coconut butter and cocoa butter in a saucepan. Melt over the low heat.
2. Mix the melted coconut and cocoa butter together with the rest of ingredients. Spread and press the mixture into the bottom of the prepared pan.
3. Cover and refrigerate for at least 1 hour. Slice into bars. Store the rest in the airtighter container in the fridge.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Thanks to the distinctive sweet, nutty, peppery taste of amaranth and the higher level of protein and calcium, this biscotti is a power house compared to the traditional twice-baked cookies. Made with finely ground amaranth seeds and soya protein powder, lightly sweetened with maple syrup, it's healthy, easy and tasty.
Naturally gluten-free amaranth is a common name for a group of more than 60 species of amaranthus. Amaranth is a highly nutritious seed, which offers a complete form of vegetable protein. It is also a great source of dietary fiber, calcium, B vitamins and minerals such as iron, magnesium, phosphorus, copper and manganese.

Preheat oven to 160C/320F. Line a standard loaf pan with parchment paper.
1. In a large bowl, whisk the amaranth flour, soya protein powder, baking powder, and salt. In a small bowl, whisk the eggs, maple syrup, melted coconut oil, and almond extract until blended. Add the liquid mixture to the flour mixture. Mix until just combined. The mixture is like thick cake batter.
2. Scrape the mixture into prepared loaf pan. Sprinkle the top with almond slices. Bake for 20 minutes until set. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 150C/300F.
3. Use a serrated knife to slice diagonally into 3/4-inch thick slices. Lay flat on a parchment-lined baking sheet and return to the oven for 12 to 15 minutes until browned. Flip cookies and bake for another 12 to 15 minutes.
4. Remove from the oven and place on a wire rack to cool completely. Store at room temperature in an airtight container for up to 2 weeks.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Another daily bread，adapted from Küchen Götter， contains grated carrots, plain yogurt and seeds such as flax seed, quinoa, buckwheat and amaranth, which are all good for you.

1. Whisk together bread flour, spelt flour, sugar, and salt in a mixing bowl. Make a well in the center. Add in seeds, grated carrot, 50 grams of yogurt and water.
2. Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic.
3. Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size.
4. On a lightly floured work surface, roll the dough into a rectangular shape and roll it up. Place it into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for 50 minutes to rise.
5. Preheat the oven to 200C/400F. When the loaf has risen, brush the surface with the rest of yogurt and bake for 50 to 60 minutes until nicely golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com