Peanut butter and banana cookies made using amaranth flour, with chocolate chips and a crunchy brown sugar cinnamon crust
This month, I was very kindly treated to a few bits and bobs from the guys at Erbology. Erbology is a UK-based brand which was founded “in response to today’s fast-paced lifestyles, intensive agriculture practices and excessive consumption of synthetic supplements”. They transform powerful plants and natural ingredients into snacks, powders, oils and shots and then package them all up into beautiful sustainable packaging.
As part of my package I received the Organic Amaranth flour (something I’ve never cooked with before) and decided to experiment. To create these amaranth flour cookies, I adopted and adapted this recipe from kiipfit, which simply leaves out the cinnamon, nutmeg, brown sugar and chocolate chips. It’s true what they say about amaranth – it’s certainly an acquired taste and you’d have to not mind an earthy, aniseed-y aftertaste to enjoy these biscuits but hey, don’t knock it ’til you’ve tried it!
(Makes 10 cookies – ish)
- 150g amaranth flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (plus an extra 1/4 teaspoon)
- Pinch of nutmeg
- 3 very ripe bananas
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Handful of chocolate chips
- 1 teaspoon brown sugar
- Preheat oven to 180° and line a baking tray with parchment paper.
- Combine the flour, baking powder, salt, 1/2 teaspoon of cinnamon and nutmeg in a bowl and combine.
- Mash the bananas up in a separate bowl.
- Mix the honey and vanilla extract into the mashed banana.
- Combine wet and dry ingredients well in one bowl.
- Stir through chocolate chips.
- Put medium-large blobs of the mixture onto the baking tray (leaving space for spreading).
- Mix brown sugar and remaining cinnamon together in a bowl.
- Sprinkle brown sugar cinnamon mix over the cookies.
- Bake for 20-30 minutes until crispy on top and soft in the middle.
The lovely lot at Erbology also sent me a handful of other treats from their edible collection of good stuff including the Organic Aronia Powder and the Tigernut Granola On-the-Go – both of which I’ve been enjoying adapting into my breakfast recipes for an added boost of nutrition.
The raw Aronia berry powder made my smoothie the most beautiful purple colour and filled it full of fibre and anthocyanin for better cardiovascular health. The granola was surprisingly savoury but bursting with seeds to help fight free radical damage on the body – the perfect crunch and balance of flavours on top of sweet yoghurt, fruit and honey.
This is a sponsored post and I was very kindly sent the ingredients mentioned to review by Erbology but all words, photographs, opinions, teeth, hair, boobs and nails are my very own.