Recipes

Cookies

Vanilla Cookies

  • 100g Incas flour
  • 50g sugar
  • 3tsp baking powder
  • ½ tsp salt
  • 100ml milk
  • 3 tsp vegetable oil

combine all dry ingredients; add milk, eggs and oil.
bake for 5 minutes. Serve warm.

Chapati

  • 150g Incas flour
  • 2 cups water
  • 1 cup grated carrots
  • A pinch of salt
  • A pinch of sugar

Warm water, salt and sugar and mix in the carrots. gradually add in flour until it forms a tough dough.
Roll out into required size balls and roll out into flat thin pieces. cook over a hot pan until both sides brown.

Pumpkin Bread

  • 7g dried yeast
  • ¼ cup reserved warm pumpkin cooking water
  • 4 cups Incas flour
  • 1 tsp salt
  • 1 cup mashed pumpkin (300g uncooked)
  • ¼ cup extra warm pumpkin cooking water
  • 1 egg beaten
  • 2 tsp water

dissolve yeast in reserved pumpkin cooking water; cover with plastic wrap and leave in a warm place for 5 min or until frothy.
sift 4 cups of flour and salt in a large bowl. add pumpkin and yeast mixture and ¼ cup of extra liquid. mix with hands until dough forms a rough, slightly sticky ball.

turn onto a floured surface, knead until dough is smooth and elastic. add remaining ½ cup of flour as necessary to form a smooth dough. place dough into a lightly oiled bowl. cover with plastic wrap and leave in a warm place for 1 hr or until well risen.

knead dough for a minute, shape into a smooth round ball and place in prepared tin. cover with plastic wrap and leave to rise in a warm place for an hour or until well risen over the tin.
bake for 20 min in oven heat 1800C

Carrot Cake

  • 300g Incas flour
  • 13/4 tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp nutmeg
  • ¾ tsp bicarbonate of soda
  • 175 ml vegetable oil
  • 200g brown sugar
  • 4 eggs
  • 100ml golden syrup
  • 450g carrots

Whisk all ingredients except flour and carrots. Fold in the flour and carrots and bake for 11/2 hrs

Mahamri

  • 1 kg Incas flour
  • 1tsp dried yeast
  • 125g sugar
  • 2 eggs
  • ½ litres milk
  • cardamom to taste

dissolve yeast in warm water and leave for 10 min or until it has fluffed up. sieve the flour into a large bowl and add sugar. when yeast is ready, stir in the flour and sugar with spice adding the liquid. beat the eggs and stir in. leave bowl in a warm place for 30 min for dough to rise. turn out on board and knead until smooth and almost rubbery and make into small rounds. put on a board to rise again. when risen, take each ball and roll out keeping it circular. cut into 4 equal quarters.
spread them to dry a little then deep fry in boiling oil. remove when golden brown, drain and serve either hot or cold.

Braided Bread

honey to taste

  • ½ cup water
  • 14g dried yeast
  • ½ tsp sugar
  • ½ cup warm milk
  • 1tbs brown sugar
  • 1tsp salt
  • 3 ½ – 4 ½ cups Incas flour

dissolve yeast in water;
Mix sugar. add yeast, milk, brown sugar and salt well. add 3 ½ cups flour, one at a time until a soft dough forms. turn onto a floured surface and knead for 10 minutes adding remaining flour as necessary until dough is smooth and elastic. place in an oiled bowl and cover with plastic wrap, ;leave in a warm place for 45 minutes or until risen on top of tin.

to make the braid
divide the dough into three long sausage shapes and plait

bake for 45 min, set aside for 10 min and turn on wire rack to cool

UGALI

Ingredients:

  • 1 cup Incas maize flour, fortified with amaranth.
  • 1 cup Boiling hot water.

Boil water in a cooking pot until the water starts bubbling. Pour in the Incas maize flour and wait until the water boils over again (2 min). Start stirring in circular motions starting at the edge of the pan towards the centre. Mix until the ugali forms a solid shape and has no lumps. Simmer in low heat for 10 minutes turning over at least 3 times. Remove ugali from the pot. Wet the wooden spoon with cold water and shape the ugali into a round circle. Serve hot.

UJI

Ingredients:

  • 2 heaped tablespoons of Incas pure Amaranth (terere) flour.
  • ½ cup cold water to mix
  • 1/2 cup milk (or water if using lemon) to taste
  • 1 cups boiling water.
  • Brown sugar or honey to taste
  • Squeezed lemon juice to taste. (optional)

In a cup, mix the flour and ½ cup cold water together. Pour this mixture into a pot of boiling water, stirring constantly for 5 minutes until the mixture becomes thick. As it is boiling, pour in the milk (or water and lemon juice) and according to the thickness you desire. Simmer for 5 minutes.  Add honey or sugar to taste. Serve hot.

Gingerbread Easter Bunny Cookies

For 1 servings

  • 1/4 cup margarine
  • 1/2 cup brown sugar
  • 1/2 cup dark molasses
  • 3 1/2 cup flour
  • 1 ts baking soda
  • 1/4 ts cloves
  • 1/2 ts cinnamon
  • 1 ts ginger
  • 1/2 ts salt
  • 1/4 cup water

Preheat oven to 350 degrees.
Blend the margarine and sugar until creamy, then beat in the molasses.
Sift together the flour, baking soda, cloves, cinnamon, and ginger.
Add the dry ingredients to the margarine mixture in three parts alternating with the water. The dough will be stiff; you may need to work in the last third of the flour with your hands.
Roll the dough to any thickness you like, directly onto a nonstick cookie sheet; then cut out bunny rabbits with a cookie cutter.
Bake for 8 minutes or longer, depending on their thickness. When done, the dough should spring back when pressed.

Easter Dream Bar Cookies

Categories: Cookies, easter recipes

Yield: 96 servings

  • 1 cup  margarine
  • 1 cup  brown sugar
  • 1 ea egg
  • 2 cup  flour
  • 1 ts vanilla
  • 12 oz chocolate morsels
  • 1 cup  nuts, chopped

Mix together margarine, brown sugar and egg, Add flour and vanilla. Mix well, and spread on a large well greased cookie sheet.
Bake at 350 degrees for 15-20 minutes. (until lightly browned)
Melt chocolate morsels, spread on top of baked mixture. Sprinkle chopped nuts on top of chocolate, pressing with spatula into chocolate so the nuts will not fall off when cutting.
When cooled cut into 1-inch squares.
Yields 8 dozen 1 inch squares.

Easy Easter Praline Cookies

For 36 Servings

  • 1/2 cup  Butter
  • 1 1/2 cup  Packed brown sugar
  • 1 ea Egg
  • 1 1/2 cup  Flour
  • 1 ts Vanilla
  • 1 cup  Chopped pecans

Preheat oven to 350 degrees.
Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand.
Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden.

Cakes

Chocolate Carrot Cake

For  6 Servings

  • 1 1/2 cup  Finely grated carrots
  • 3/4 cup  Granulated sugar
  • 1/2 cup  Canola oil
  • 1 cup  Boiling water
  • 1 1/2 cup  Wholewheat flour
  • 1/2 cup  Unsweetened cocoa powder
  • 1 ts Cinnamon
  • 1 1/2 ts Baking powder
  • 1/2 ts Salt

Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8" square pan.

Bake for 35 minutes.

Amaranth Healthy Carrot cake

Enjoy making fibre loaded healthy and nutritious Incas Amaranth Wheat Flour Carrot Cake

Cooking instructions:

Serves 8-10

  • 225g grated carrots
  • 270g Incas Amaranth wheat flour
  • 4 oz Honey
  • 2 tsps ground cinnamon
  • 150ml olive oil
  • 2 tsps baking powder
  • 2 tsps bicarbonate of soda
  • Juice of one orange
  • Pinch of salt
  1. Pre-heat the oven to 180(degrees centigrade)/350(F). Grease a 20cm(8inch) round cake tin with olive oil. Line it with greaseproof paper.
  2. Sift the flour, baking powder, bicarbonate of soda, salt & cinnamon into a bowl
  3. Mix in the carrots, honey, olive oil and orange juice and mix everything together well
  4. Spoon the mixture into the cake tin and bake for 1 hour, or until a fork pushed into the centre comes out clean
  5. Leave the cake to cool in the tin for 10min.
  6. Put on wire rack to cool more.

Serve and enjoy!

Bread

Amaranth Bread Balls Recipe

Enjoy making healthy and nutritious Incas Amaranth Bread balls to serve with tea or vegetable salad

Cooking Instructions:

Serves 10 Bread Balls

  • 275g Amaranth Wheat Flour
  • 2 tbs honey
  • Pinch of sea salt
  • 8 grams fresh yeast
  • 50ml olive oil
  • 250ml luke warm water (or more when desired)
  • 15gm pumpkin or sunflower seeds
  • 30g sesame seeds
  1. Preheat oven to 200 degrees centigrade, grease baking tin.
  2. Put flour in a bowl. Make a well in the centre. Mix yeast, honey, salt in a jar then pour it into the well.
  3. Gradually work it in to make dough. Add oil then knead thoroughly for 10 min until it’s smooth and elastic.
  4. Rub a teaspoon of oil on the dough, cover with a damp cloth, leave for 1 hour or until dough has doubled in size.
  5. Turn dough out, pat flat then scatter pumpkin or sunflower seeds, then roll up and knead for 20 to 30 turns.
  6. Make 10 round balls, pat with oil, sprinkle sesame seeds on each ball.
  7. Place balls in baking tin, leave to rise for 35-40 minutes.
  8. Put in oven, bake for 25 minutes. Remove from and cool on a rack then serve.