Amaranth flour cookies are naturally gluten-free, with the scent of hazelnut and are excellent for breakfast. Simple or filled, they are also ideal for your children’s snacks. Amaranth is a pseudocereal with Central American origins, cultivated since ancient times. Amaranth can be consumed whole or in flour form, does not contain gluten and fits perfectly into gluten-free diets. It is a food rich in protein, iron, calcium, and also has a low glycemic index, equal to 35. Amaranth flour is used to make the typical Ethiopian bread called injera, similar to a crepe, and being very aromatic, it is ideal for cookies. If you are looking for gluten-free recipes with natural flours, I recommend checking out the “gluten-free” section, where you will find 90% of recipes without industrial mixes, like the gluten-free crumble made with rice, corn, and almond flour without added starches and with oil, making it also suitable for intolerances. Try the amaranth porridge, it’s delicious!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 1/4 cup sunflower seed oil (or corn oil)
- 1/3 cup sugar
- 2 tsp gluten-free baking powder
- 2 cups amaranth flour (gluten-free)
- 1/2 tsp xanthan gum
- 1 vanilla bean
- 1 lemon (grated zest)
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie cutter
- 1 Baking sheet
Steps
In a bowl, add the eggs with the sugar, oil, grated lemon zest, and vanilla seeds.
Mix well with a whisk and add the sifted amaranth flour with xanthan gum and baking powder. Knead first in the bowl and then on a work surface.
Form a dough ball and let it rest for 30 minutes at room temperature wrapped in cling film. Roll out the dough to a thickness of 1/8 inch.
Cut the cookies and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 356°F for 15 minutes. Remove from oven and let cool. They can be stored in a closed tin for a week.
ATTENTION: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are not gluten-contaminated.
Faq (questions and answers)
Can I substitute oil with butter?
Of course, you can replace the 1/4 cup of oil in the recipe with 3 1/2 tablespoons of butter.
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