Shortbread with Amaranth

1/8 c AM Amaranth Seed

3/4 c AM Whole Wheat Flour

1/4 c Honey

3/4 c AM Rice Flour

1/4 c Butter

Mix all ingredients well to make a smooth dough. Roll out 1/4 to 1/2 inch thick into an approximate 8" circle. Score halfway through the dough. Bake on an ungreased cookie sheet for 17 minutes at 350 F. Cut into wedges after cooled and serve. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias