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

Mix together all wet ingredients with a beater.
In a separate bowl stir together all dry ingredients.
Slowly add dry ingredients to the wet mixture with a hand mixer.
Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.
Roll dough into small balls and place them on a baking tray with parchment paper.
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.

Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer.

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

2-½ cups strained tomatoes (about 24 ounces)
¾ cup tomato paste (7 ounces)
½ cup apple cider vinegar
½ cup honey
2 tablespoons molasses
2 tablespoons tamari
2 tablespoons Primal Kitchen Organic Dijon Mustard
¼ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons chili powder
¼ teaspoon fresh black pepper
2 teaspoons sea salt

600 ml strained tomatoes (about 24 ounces)
100 g tomato paste (7 ounces)
120 ml apple cider vinegar
120 ml honey
2 tablespoons molasses
2 tablespoons tamari
2 tablespoons Primal Kitchen Organic Dijon Mustard
¼ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons chili powder
¼ teaspoon fresh black pepper
2 teaspoons sea salt

Directions

Combine all ingredients into a large stock pot over medium-high heat.
When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes.
Remove from heat and serve on top of ribs or as a dip for sweet potato fries.