(also, you're not supposed to let it brown, and I did... mistake # 2)-- Add in the amaranth (or I did
a mix of amaranth and quinoa) and stir — Add in broth — 2 cups for each cup of grain.
A mix of amaranth and millet flours might do the trick as well.
Not exact matches
I couldn't find any buckwheat flour so used a
mix of peanut flour and
amaranth flour (lots
of protein!)
Rudi's uses an ancient grain
mix of teff,
amaranth, and quinoa to put a new spin on tortillas.
For a little extra texture, flavour and protein, a bit
of toasted soy flour and a hot «cereal»
mix of quinoa,
amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.
But now that winter is approaching, I have been craving porridge, which consists
of a grain or
mix of grains such as oats, quinoa, or
amaranth, cooked in plant - based milk.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g)
amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand
mixer, combine the butter, powdered sugar, and vanilla seeds.
Flakes
of toasted nori
mixed with
amaranth, sweet potato and / or pumpkin has proved extremely popular with the bubs:)
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax,
amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
Place the
amaranth, flour, hemp seeds, flax seeds, almond meal, nutritional yeast, and salt in the bowl
of a stand
mixer.
Pour hot syrup into the bowl
of popped
amaranth,
mixing quickly together with hands and pressing into a baking pan lined with parchment paper.
My flour
mix (since I'm grain free): 100 grams
of quinoa flour, 50 grams
of amaranth flour, 20 grams
of buckwheat flour (it aids in the gel effect, as does the
amaranth, but I don't like the grittiness
of the buckwheat flour).
The evening started with a cocktail hour featuring a smoked, fried potato tossed in black garlic vinaigrette («like an umami bomb,» one guest gushed) and a piece
of the house - made rye bread slathered with yogurt (house - made), sunflower seed butter (house - made) and studded with popped
amaranth, onion powder, and a crunchy seed
mix which were all, well... you can probably guess.
This was a single serve sample
of the porridge, which is a
mix of oats, quinoa,
amaranth and flaxseed.
Aside from the amazing standard recipe you have here, one
of my favourites included popped
Amaranth and rolled oats in place
of some
of the rice cereal, maple syrup instead
of honey and a
mix of cranberries and goji berries instead
of the choc chips.
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax,
amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
I've read some things that concern me about tapioca and quinoa, but a friend
of mine grows buckwheat &
amaranth in her yard, and I've been interested in doing the same to grind and
mix with almond flour, use in primal pancakes occasionally, etc..