Whole Grain Amaranth Cookies with Pumpkin 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.