Since reading about Amaranth a few weeks ago, I have been eager to try it out. It is a very nutritious grain*. It has lots of protein, fiber, and amino acids. It’s very tasty too!
This is my submission for the November 2011 RecipeRedux. I created this recipe after searching around for a gluten free amaranth bread recipe. I’m not usually gluten free, but I wanted to make something for a friend who is. I think it turned out great; we both enjoyed it. The tasty is slightly nutty and then creamy. The texture is moist and chewy. It’s very easy to eat. It is extra tasty with hummus.
- 2 cups amaranth flour
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- 2 cups finely chopped cooked spinach
- 3 tablespoons olive oil
- 3/4 cup water
- Preheat oven to 350 degrees Fahrenheit
- Mix the dry ingredients in a bowl
- chop the cooked spinach (I wet chopped mine in the vita-mix) and then squeeze out the water
- Add the spinach, olive oil, and water to the dry
- Mix until blended. The dough will be sticky. Keep your hands wet to avoid dough sticking to them.
- Spread flat on a cookie sheet. (I found using a wet spatula worked best)
- Bake for 22 minutes
* it isn’t technically a grain since it comes from a broadleaf plant vs a grass.
Inspired by: http://catsinthekitchen.blogspot.com/2008/03/quick-amaranth-flatbread-recipe.html