The cookies with amaranth flour are naturally gluten-free, with a hazelnut aroma, they are great for breakfast. Simple or filled, they are also ideal for your children’s snack. Amaranth is a pseudocereal that originates from Central America where it has been cultivated since ancient times. Amaranth can be consumed whole or in flour form, it does not contain gluten and fits perfectly into a gluten-free diet. It is a food rich in proteins, iron, calcium, and also has a low glycemic index, equal to 35. With amaranth flour, the typical Ethiopian bread called injera is prepared, similar to a crepe, and being very aromatic, it is ideal for cookies. If you’re looking for gluten-free recipes with natural flours, I recommend checking out the “Gluten-free” section where you will find 90% of the recipes without industrial mixes, like the gluten-free crumble made with rice, corn, and almond flour without added starches and with oil, therefore also suitable for those with intolerances. Also 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 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 (zest)
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie Cutter
- 1 Baking Tray
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 and let it rest for 30 minutes at room temperature wrapped in plastic wrap. Roll out the dough to a thickness of 1/8 inch.
Cut out the cookies and place them on a baking tray lined with parchment paper. Bake in a preheated oven at 350°F for 15 minutes. Remove from the oven and let cool.
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WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
They can be stored in a closed box for a week.
Faq (questions and answers)
Can I replace the oil with butter?
Of course, you can replace the 1/4 cup of oil in the recipe with 1.7 oz of butter.
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