Ingredients:
1 1/2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 C. Quick oats
1/2 C. Amaranth grain cereal
1/4 tsp. Salt
1 C. Crystallized ginger, diced
1/2 C. Walnuts, chopped
1/2 C. Roasted sunflower seeds
1 C. Granulated sugar
1/2 C. Butter
2 Eggs
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a large cookie sheet with butter and set aside
3. In a small saucepan cook amaranth grain in boiling salted water for 15 to 20 minutes
4. Set amaranth aside to cool before adding to other ingredients
5. In a medium size bowl combine flour, baking powder, baking soda and quick oats. Blend well
6. Combine butter and sugar in a large bowl and cream together to make a smooth paste
7. Add eggs one at a time to butter mixture and beat with an electric mixer until creamy
8. Mix in ginger, walnuts and sunflower seeds to form a drop dough
9. Drop small amounts of dough onto greased cookie sheet and bake for 10 minutes until lightly browned
10. Remove from cookie sheet and set on a wire rack to cool completely before putting in a storage container
Servings: Recipe makes 30 cookies
