1/2 c AM Amaranth Flour

1 c AM Unbleached White Flour

2 tb Dry milk

1 ts Non-alum baking powder

1/8 ts Sea salt (optional)

1/3 c AM Unrefined Vegetable Oil

1/3 c Honey or maple syrup

4 tb Water

1/2 ts Vanilla or almond extract

Dried papaya - (chopped into 1/2" chunks) Mix dry ingredients and liquids in separate bowls, then combine and mix thoroughly. Drop spoonfuls of batter on lightly oiled baking sheet, and press a chunk of papaya into the center of each cookie. Bake at 325 F. for 12-15 minutes. Cool on a rack before serving. Makes about 18 cookies. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias