Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe. Easy, Fast and Cheap.
Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
- Preparation time: 60 mins.
- Recipe Cuisine: Continental
- Number of ingredients needed: 13
Ingredients for Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
Prepare your culinary canvas with the following essentials for Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe:
dry fruits rum,wheat flour,baking soda heaped,walnuts coarsley,rajgira flour (amaranth flour),dark chocolate chips,eggs ( banana replace eggs),milk,brown sugar (demerara sugar),baking powder heaped,flax seed powder (flax meal),instant oats (oatmeal),sunflower oil
Preparation instructions for Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
Let’s dive into the culinary symphony of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe with these simple steps:
To begin the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, preheat oven to 180 degree Celsius.
Lightly grease a baking sheet.Mix together the flours, oats, ground flax, baking powder, baking soda, sugar, rum soaked fruits, walnuts and chocolate chips in a large bowl.In another bowl, whisk/beat together the egg, (If using mashed banana instead of egg do not add it during this step.
Add it during the above step with the rest of the dry ingredients and mix well.) oil & milk together.
Make a well in the center of the dry ingredients and pour in the egg mixture.
Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.Shape cookies and arrange well apart on the greased baking sheet; flatten the tops down slightly with a fork.
Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden.
(oven times may vary)Remove from the oven and allow it to cool for 2-3 mins on the baking sheet.Transfer the cookies to a wire rack to cool.
Serve the Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie cold or store in an airtight container to serve later.Notes:Make sure all excess liquid from the rum soaked fruits are drained.These cookies are soft cakey cookies.
So don’t worry if you don’t achieve the usual cookie texture.
Benefits of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe is a breeze for all skill levels.
Cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Preparation Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe cooked to slow-cooked perfection!
Conclusion about Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe
As we conclude our culinary exploration with Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie Recipe Recipe.