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Whole grain organic amaranth. Manufactured in a facility that also uses tree nuts and soy.
Serving Size: 1/4 cup (30g) dry
| Per Serving | % Daily Value | |
| Calories | 110 | 0% |
| Calories from Fat | 18 | 0% |
| Total Fat | 2g | 3% |
| Saturated Fat | 0.5g | 1% |
| Trans Fat | 0g | 0% |
| Cholestrol | 0mg | 0% |
| Sodium | 6g | 0% |
| Total Carbohydate | 20g | 7% |
| Dietary Fiber | 3g | 12% |
| Sugars | 0g | 0% |
| Protein | 4g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 2% | |
| Calcium | 4% | |
| Iron | 12 |
Amaranth Carrot Cookies
This recipe is a healthy cookie that tastes like a carrot cake. We chose to use agave syrup rather than honey because it’s not so sweet. If you use honey you may want to use less than the suggested amount.
Yields: 1 dozen medium size cookies.
Preheat oven to 350°F. Lightly grease a cookie sheet, set aside. Combine all of the wet ingredients and set aside. In a separate bowl sift flours. Combine dry ingredients and sift again. Add wet ingredients to dry ingredients and mix well. Add raisins and grated carrots. Use a medium size (1.5 oz) spring action scoop to place batter on greased cookie sheet. Using a scoop will ensure your cookies to bake evenly. Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.
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