Spiced Molasses Cookies

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The natural nutty quality of amaranth meets the rich flavor of molasses and an array of warming spices in these satisfyingly chewy cookies. As with all PrimaFoodie recipes, these are gluten-free and refined sugar-free.

This recipe yields 18 cookies

INGREDIENTS

  • 1 large egg at room temperature
  • ¾ cup ghee
  • ½ cup unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 2¼ cups amaranth flour
  • ⅔ cup honey
  • ½ cup coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 large egg at room temperature
  • 96 g ghee
  • 120 ml unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 290 g amaranth flour
  • 160 ml honey
  • 64 g coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Directions

  1. Mix together all wet ingredients with a beater.

  2. In a separate bowl stir together all dry ingredients.

  3. Slowly add dry ingredients to the wet mixture with a hand mixer. 

  4. Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.

  5. Roll dough into small balls and place them on a baking tray with parchment paper.

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 12 minutes.

Tips

** For a more traditional gingersnap cookie, cook 17-18 minutes.

 
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Nicaraguan Tacos

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These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

INGREDIENTS


  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 6 inches cut from green stem and chopped
  • 2 pounds ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • ½ cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • ¼ -½ cup olive oil
  • 2 avocados or guacamole

  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 15 cm cut from green stem and chopped
  • 1 kilogram ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • 60 -120 ml olive oil
  • 2 avocados or guacamole

Directions

  1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

  2. Add chopped leek and sauté until pieces soften.

  3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

  4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

  5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

  6. While the tortillas are warming, heat duck fat in second large skillet.

  7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

  8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

  9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

  10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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