Monday, September 13, 2010

Amaranth Carrot Raisin Biscuits

These are not your ordinary biscuits. The taste of amaranth is very distinct and these biscuits are unlike any other.  They are a bit savory and a bit sweet.

These biscuits are inspired from a cookie recipe by Bob's Red Mill. I love the taste of amaranath flour in biscuits. I was intrigued by this cookie recipe but really wanted biscuits. And yet, I also was very fearful to alter a baking recipe because it is not the same as cooking. Modifying baking recipes usually end up in a least in my experience.  However, these biscuits turned out pretty good. They are dense so you probably only need to eat one of them for breakfast!

6 T high heat organic sunflower oil
1/4 c extra virgin olive oil
1/2 c organic agave nectar
3/4 c water
2 t vanilla extract

2 c organic amaranth flour
2/3 c organic whole wheat flour
1 c organic rolled oats
1 1/4 t baking soda
3/4 t freshly grated sea salt
1 1/4 t cinnamon

1 1/2 c carrots, grated (about 3 carrots)
1/2 c raisins

1. Preheat oven to 350 degrees.
2. Whisk wet ingredients in a small bowl. Set aside.
3. Mix dry ingredients in a large bowl.
4. Slowly add wet ingredients to the dry mixture and stir until combined. The dough will be very stiff.
5. Once evenly combined, add carrots and raisins and stir.
6. Oil a cookie sheet. Form dough into balls by the handful. Place on the cookie sheet.
7. Bake for 10 minutes. Then smush the balls flat with a small pyrex bowl. Bake for another 10 minutes.
8. Cool on a wire rack immediately.

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