The only thing I'd change is the amaranth: the whole seeds really need to be broken down or long-cooked or popped or something, and I did nothing but let them sit in the batter for a while. So, they're crunchy and a bit odd (but tasty). In the future I'd use amaranth flour (and decrease the actual flour a bit) or take the time to either soak/cook or pop the seeds.
This time I actually wrote things down.
In frying pan, toast
2 C walnut pieces (if unsalted, add salt)
toward the end of toasting, add
a little honey
1/2 t garam masala
Remove from heat so they can cool before adding to cookie dough
1.5 C buckwheat in 1/3 C hot water (I used Bob's Red Mill "creamy buckwheat" cereal)
In medium bowl, combine:
1.5 C flour (will likely add another 1/2 C later)
1 t baking soda
1 t salt
1/4 t allspice
1/2 t cinnamon
1/2 t ginger
1/2 t garam masala (I used the Penzey's blend)
In large bowl, combine
1/2 lb (2 sticks) butter, softened (bring to room temperature, or microwave)
3/4 C sugar
3/4 C sorghum
1 t orange extract
Add (in this order):
1/2 C amaranth
soaked buckwheat (don't drain)
contents of medium bowl
2 C golden raisins
combine thoroughly; add more flour if needed (I added 1/2 C); dough should be a damp-sand consistency - not dry but definitely not runny.
preheat oven to 350.
Use a soup spoon and knife to parcel out the dough. Bake 10-15 minutes (watch so bottoms don't burn); remove when tops just start to brown.
Makes about 6 dozen two-bite cookies. They're lumpy and soft, not quite cake-like.
This was a good way to use up all the walnuts and raisins I had left over from stirring up a snack mix for Mom.