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How to make crunchy amaranth cookies without eggs and butter?

Vegan cookies with amaranth

Article featuring Ola from @bajzel_na_talerzu

I invite you to use a simple, vegan recipe for delicious COOKIES with amaranth. They can be baked in the form of bagels, muffins, or simply in a loaf pan. In structure and taste, they resemble brownies – light, but quite dense. As an addition to these delicacies, I used homemade cherry KISIEL (fruit jelly), for which I inherited a sentiment from my mother. It shines beautifully and tastes like the most wonderful summer. Try this recipe using any of your favorite fruits or fruit juices. Since I first tried the homemade version of kisiel, I haven't reached for a store-bought one. It is not only a wonderful and quick dessert but also an ideal addition to cakes and cookies, e.g., as a topping. It gently sets on top, creating a perfect, sweet structure.

Ingredients for the cake:

  • 3 small or 2 large bananas (310 g)
  • 1/2 cup soy milk (160 ml)
  • 1/3 cup flaxseed + 7 tablespoons warm water
  • 2 cups expanded amaranth (available e.g. at Rossmann)
  • 2 tablespoons of any flour, I used oat flour (50 g)
  • 3 tablespoons cocoa (30 g)
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground coffee
  • a few drops of vanilla extract
  • pinch of salt
  • favorite toppings, e.g. chocolate chunks, nuts, dried cranberries

Ingredients for the fruit jelly:

  • 1 cup of water
  • 0.5 cup of cold water
  • 1.5 cups of fruit (I chose cherries that I froze in the summer)
  • 1 tablespoon of potato starch
  • 2 tablespoons of sweetener

Preparation:

Blend the bananas with soy milk and vanilla extract. Grind the flaxseed in a grinder and mix with 7 tablespoons of warm water to create a thick paste. Add it to the bananas and blend everything together. Add the rest of the ingredients to the mixture and stir gently with a spoon until thickened. Bake for about 35 minutes at 180 degrees. Serve with any toppings, e.g., cherry jelly. How to make it?

Boil a cup of water in a pot and add your chosen fruit or juice and sweetener. Cook everything until the fruit softens but retains its structure and crunchiness. Next, mix a tablespoon of starch in 0.5 cup of water until a smooth liquid is formed. Add the mixture to the boiling fruit, stirring vigorously. Cook for a while longer until it thickens. Add more water if necessary. Pour the prepared dessert over the cake. Anything left over? Serve it in bowls or add it to other sweets!