Amaranth Cookies with Pumpkin Jam are a nice change for the cookie jar. These spicy autumn amber beads are decorated with pumpkin jam that is delicious!
Whole Grain Amaranth Cookies with Pumpkin Jam
Makes approximately 2 1/2 dozen cookies.
- For the pumpkin jam:
- 2 lb. pumpkin (I used Blue Hubbard), halved, seeded, peeled and shredded
- 1 1/3 lb. sugar
- 3 cups of water, or apple cider, or orange juice
- juice of 1 lemon
- 1 Tbsp. fresh ginger
- For the cookies:
- 1 1/2 cups amaranth grain
- 1/2 cup whole wheat flour
- 2 Tbsp. flax seeds
- 1/4 cup dried currants
- 1/4 cup oat bran
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup water
- pumpkin jam (or other jam)
To make the jam: In a large glass or ceramic bowl, mix together all ingredients. Stir well to mix and dissolve sugar; cover bowl and macerate fruit overnight in the refrigerator. Pour macerated fruit into a large stockpot and bring to a simmer over high heat, stirring occasionally. Cook slowly, until the squash is tender and clear about 1 hour. This pumpkin jam can be canned in sterilized jars, and store in cool place for several months.
To make cookies: Preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a spice grinder, working in small batches, process the amaranth grain until it resembles coarse flour. Some whole grain pieces are preferable. Measure out 1 1/4 cups of flour and set the rest aside for another use.
In a large bowl, stir together all dry ingredients, seeds, and currants. Set aside. In a small bowl, stir together coconut oil, maple syrup, and vanilla extract. Hold the water.
Add your wet ingredients (minus the water) to the dry ingredients and stir to combine. Gradually add the water, one tablespoon at a time, until a nice dough forms. It will be tacky to the touch but should hold together nicely when rolled (or scooped) into balls. If your dough is too dry, add more water.
Scoop up a rounded tablespoonful of the dough and roll between your palms into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Using a thumb, press an indentation about 1/4 inch (6 mm) deep in the center of each cookie. Spoon about 1/2 teaspoon of the jam into each indentation. Bake until the bottoms and edges of the cookies are lightly browned 20 minutes. Let the cookies cool on the pan for about 5 minutes, then transfer them to wire racks and let cool completely.
If you like, substitute your favorite jam flavor for the pumpkin.
Inspired by TahiniToo
Rosa's Yummy YumsSeptember 18, 2013 at 5:04 pm
Those cookies are wonderful! What a great way of celebrating the beginning of autumn.
La Table De NanaSeptember 18, 2013 at 9:15 pm
I had a pumpkin day today..nothing like this:)
And I picked acorns and leaves..:)
Love your Welcome Autumn..lovely!
Jam and cookies too of course.
MedejaSeptember 19, 2013 at 12:37 am
Stunning pictures! I can feel the autumn..thought it's spring here 😀
Lovely cookies, I like that jam.
melangerySeptember 19, 2013 at 12:47 am
I love to cook pumpkin, sweet and beautiful dishes! Can not have enough of it-))) Cooking jam, baking chips, pies….
Shema GeorgeSeptember 20, 2013 at 5:56 pm
Lovely clicks Yelena. The cookies look great.
Nami | Just One CookbookSeptember 22, 2013 at 9:26 pm
Such a lovely fall recipe! I would love to taste your pumpkin jam, and then with amaranth cookies. It sounds magical combination to enjoy this beginning of new season!
JuliaSeptember 23, 2013 at 5:15 am
Yelena, such gorgeous photos of the cookies. Love the photo of the pumpkin, dry leaves – pinning them all!
SusanneSeptember 24, 2013 at 12:48 am
Phenomenal photography and delicious looking treats! What a way to begin autumn!
melangerySeptember 24, 2013 at 1:24 am
My dear friends and readers, thank you for pinning and sharing my recipe and photographs! I truly appreciate every comment!