Saturday, January 22, 2011

Amaranth Flour

Tonight I tried making Carrot-Raisin cookies. I found this recipe on the back of a package of Amaranth Flour that I received from my mother for Christmas. It's been pretty hard to find recipes in which to use this kind of flour; since this recipe was on the back of the package, I gave the goons at Bob's Red Mill the benefit of the doubt and tried it.

Preparing for this recipe involved two trips to Sun Harvest for arrowroot flour (I couldn't find this at five HEB's OR Whole Foods) and an investment in a small bottle of agave nectar. Please allow me to digress and say that EVERYTIME I went to HEB for about a month I looked for arrowroot and I made two trips to Wholoe Foods, assuming I'd surely find arrowroot there. I bought the agave and ended up getting organic agave because I figured I should at least buy the douchiest version of the douchiest food I've ever purchased.

So I made the cookies. The flour smelled funny and I should have taken then as a sign of things to come. The batter blended well and scooped nicely. The cookies made the apartment smell like carrot cake, which is officially deemed Delightful in my book. Here's what the cookies looked like after taking them out of the oven:

And here's what my face looked like after tasting the cookie:

Pretty pricey mistake. This failure made me cry big alligator tears and then I sobbed into the Yankee's shoulder for a bit. I'll write a little more about that once I've managed to bake something tasty.


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