What is it?
There is a delicious sushi place where I live that believes ‘crunchy’ is an ingredient.
For example, a Dragon Roll will be described as containing spicy tuna, avocado, cucumber, and crunchy.
What? Since when is crunchy a food?
In sushi terms crunchy is just little, delicious fried dough pieces…not the healthiest crunchy.
In immaeatthat terms, crunchy is amaranth. A little, delicious grain approximately a million times healthier than sushi’s crunchy.
These cookies are naturally high in whole grains and make the perfect post workout snack or complement a yogurt and some fruit for a healthy breakfast.
Amaranth-Macadamia Nut Protein Cookies (gluten free)
makes 12 cookies
inspired by a recipe seen in Whole Living
1 1/2 cups oats, old fashioned (use gluten free if needed)
1/2 cup amaranth (uncooked)
1/4 tsp salt
1/4 cup macadamia nuts, roughly chopped
1/4 cup cashews, roughly chopped
1/4 cup dried cranberries
1/4 cup honey
2 egg whites
Preheat oven to 350 degrees. Combine oats, amaranth, salt, macadamia nuts, cashews and dried cranberries in a bowl. Mix in honey and egg whites. Stir mixture until well incorporated. On a nonstick baking sheet, form 12 cookies from your ‘dough’. The cookies are a pain to stick together. You really have to squeeze them together and then gently drop them onto the baking sheet. While I was squeezing the dough into a cookie form, I tried to flatten them out a little so they wouldn’t be so round. Bake for 17-20 minutes, or until golden brown.