Fudge Pecan Amaranth CookiesPrint Recipe
- 45 g whole organic Amaranth seeds
- 2 tbsp arrowroot powder
- 90 g sprouted spelt flour
- 30 g cocoa powder
- 1 tbsp baking powder
- dash of cinnamon
- 1 tbsp vanilla extract
- 2 eggs
- 4 tbsp honey
- 3/4 cup chopped pecans
Preheat oven to 350 F.
In a blender place the Amaranth grain and blend on high until its a rough flour. Place that into a mixing bowl and add the rest of the dry ingredients.
In a separate bowl whisk the eggs, honey, vanilla and then add to the dry mix. Use a metal spoon to slowly combine and add the pecans. If you find the dough is too dry add 1 tbsp of dairy free milk or water until its soaked up.
Take out a baking sheet and place a silicone mat on it. Use a melon ball scooper to scoop out the cookie dough and place it on the baking sheet. Place into the oven to 20 minutes and then let cool before digging in.
Amaranth is a hot pink flower and it’s red hot in terms of its nutrition profile. An ancient superfood grain, high in protein, antioxidants, gluten free, easy to digest and reduces cholesterol and potentially your waistline. Add that bad boy rap sheet to sprouted spelt flour, cocoa, honey and you’ve got an anytime of the day super delicious chocolate bite. The honey that gets added in to the cookies is the only form of sugar and caramelizes during the cooking process to make little bits of dark delicious swirls throughout each bite. Combine that with crunchy pecans that add some needed fat to keep you full and satisfied and play around with the crunch of the Amaranth seeds that remain in tact after a whirl in the blender and each bite becomes unknown fun escape.