What is amaranth flour?
Amaranth flour is a type of flour that is made from the seeds of the amaranth plant. Amaranth is a pseudocereal, which means that it’s not a true cereal grain like wheat or rice, but its seeds can be ground into flour and used for various culinary purposes. It is often used as a gluten-free alternative to wheat flour, making it suitable for people with gluten sensitivities or celiac disease. It has a slightly nutty and earthy flavour and can be used in a variety of dishes, including baked goods like bread, muffins, pancakes, and cookies. I use it in preparing these Eggless Amaranth Pancakes as well as hindu fasting recipes such as Rajgira Halwa. In addition to being gluten-free, amaranth flour is known for its nutritional benefits. It’s rich in protein, dietary fiber, vitamins (such as vitamin A and vitamin C), and minerals (such as calcium, iron, and magnesium). Amaranth flour can be used on its own or combined with other gluten-free flours in baking and cooking recipes. Keep in mind that due to its unique properties, it may behave differently in recipes compared to traditional wheat flour, so the taste and texture can vary.
Why you will love these cookies
Delicious
Egg free
Easy and quick recipe
Dough does not require chilling
Perfect tea-time or breakfast treat
Ideal edible gift
Amaranth Cookies Ingredients
Amaranth flour – easily available in health shops, online and south asian grocery stores. Plain flour (all purpose flour) Cashew – Ground cashew and finely chopped. You can use other nuts such as almonds here. For food allergies, omit the nuts if needed Caster sugar – also known as superfine sugar Ghee or unsalted butter Cardamom powder – optional but I recommend as it lends wonderful delicate flavours and aroma. Baking powder – make sure it is fresh and not too old. Bicarbonate of soda – check the best before date before using Oil – any flavourless oil will do Milk if needed Make it vegan by using vegetable ghee or vegan butter and plant milk in replacement of the dairy products used in this recipe.
How to make Amaranth Cookies
Preheat the oven at Gas Mark 4 or 350F or 180C. Line a baking sheet with parchment paper. In a large bowl, cream the ghee and sugar until fluffy and pale. You can also use a food processor or electric mixer for this. Combine amaranth flour, plain flour, ground cashew, chopped cashew, baking powder, baking soda, and oil with the butter mixture. Bring together to bind into a dough, adding a teaspoon of milk at a time as required. Roll into equal sized balls and place on the prepared baking tray with plenty of space. Bake for around 7-8 minutes, then turn the tray. Bake for a further 7-8 minutes. Remove form the oven and allow to cool to room temperature.
Serving
These cashew and amaranth cookies go wonderfully with tea or Indian masala chai or Karak Chai and Cardamom Chai. This Ruby Chocolate Latte is a colourful alternative. Kids can enjoy them with a glass of milk.
Storage
Store amaranth cookies in an airtight container where they will keep for around 1 week. Do not store in the refrigerator.
Other Eggless Baking Recipes
Baked Cheesecake Orange Cranberry Scones Donut Holes Air fryer Funfetti Nankhatai Saffron and Pistachio Shortbread Semolina Cake Oat Whole Wheat Cookies Eggless As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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