Gluten-free Allergen-free Amaranth Soda Bread and Sesame-free, Garlic-free Baba Ganoush recipe

April 22nd, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Nut Free, Soy Free, TED Elimination Diet, Tomato-free, Vegan, corn free, potato allergy 9 Comments »


It is ironic that although amaranth is my least favorite of the gluten-free grains or pseudo-grains that I’m eating, I’ve managed to come up with a fair number of recipes using the flour that I actually like. Maybe it is all part of that necessity being the mother of invention thing… however that saying goes. This particular recipe for an allergen-free soda bread is based on one I found floating around the internet without a clear author, but which I’ve modified to suit my tastes. It is crunchy and has a earthy flavor that I find pairs beautifully with a hearty, vegan soup or a creamy, dairy-free dip like my latest riff on baba ghanoush. Unlike most dips, this dip is bean-free, dairy-free, soy-free and even sesame or tahini-free. The fresh cilantro gives it a light, herb note while roasted eggplant gives it body and soul… and homemade sunflower butter stands in for sesame paste. I enjoyed this bread and dip with some luscious kalamata olives and considered myself a pretty lucky gluten-free, allergen-free breastfeeding mama.

Gluten-free Allergen-free Amaranth Soda Bread Recipe
Ingredients
2 tablespoons boiling water
3/4 teaspoon unbuffered vitamin C crystals
4 tablespoons coconut oil or other oil
3/4 cup warm hemp milk (or other dairy-free milk)

2 1/4 cup cups amaranth flour
1/4 cup additional amaranth flour
3/4 cup arrowroot starch
1/2 teaspoon salt
1 tablespoon caraway seed
2 teaspoons baking soda

kosher salt flakes
herbal blend like Penzey’s Provencal herb mix

Directions
Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin.

Put your vitamin c in the boiling water. If it doesn’t dissolve, whisk it in.

Combine 2 1/4 cup amaranth flour, arrowroot starch, salt, baking soda and caraway seed in a large bowl. Add your water with vitamin C, hemp or other dairy-free milk and oil, and stir with a big wooden spoon. Sprinkle with the additional 1/4 cup of additional amaranth flour and fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges. Sprinkle with kosher salt and a nice herbal blend and cut an X in the top, just because it is fun and makes it seem more authentic. Pop in the oven. Lower oven temperature to 325 and bake for 55 minutes or until the center is done to your taste. (I like it pretty done and not doughy in the middle so I put it back in sometimes.)

Cut into triangles and enjoy with some soy free margarine, super yummy lemon olive oil, or baba ganoush.

Notes
Surprisingly addictive.
Garlic-free Vegan Baba Ghanoush Recipe
Ingredients
1 American style eggplant
drizzle olive oil

2 scallion bulbs
2 tbsp sunbutter (I ground roasted unsalted sunflower seeds with a drizzle of lemon olive oil)
Olive oil (basil or other flavored oil is lovely)
1/4 tsp of salt (or more to taste, especially if using homemade unsalted sunbutter)
handful of fresh cilantro
1 fresh lime
1 tsp agave nectar (optional)
fresh ground black pepper

Directions
Cut eggplant in half horizontally and place in baking dish with freshly cut side up. Drizzle with olive oil. Roast on 425 for 20-30 minutes or until flesh is golden brown. Turn over and bake ten more minutes. Then remove from oven and cool.

If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.

Notes
Sunflower seed is no tahini, but did you know sesame is a rising allergen, especially in countries where it is part of the national cuisine? This is also garlic-free.
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Gluten-free Allergen-free Baking: Baked Amaranth Meal Cracker Flatbread Recipe

December 20th, 2009 yum Posted in Amaranth, Baked Goods, Bread, Breastfeeding for Allergic Baby Recipe, Dairy Free, Easy, Egg Free, Flatbread, Gluten Free Crackers, JM friendly, Nut Free, Rice Free, Soy Free, TED Elimination Diet, Vegan, potato allergy 12 Comments »

amaranthpizza

Picture a little round seed that looks like it belongs in a bird feeder or could be the start of a Chia pet. Imagine this seed surrounded by a million of its friends in a plastic clear bag from Bob’s Red Mill labeled “Amaranth Grain.” On my allergy rotation diet, this seed has become a staple, but not one that particularly thrills me. In the morning I’ve been having it boiled into a porridge with lemon olive oil, honey, nutmeg and raisins. I add all these things to mask the earthy, savory nature of the seed. Boiling it creates this gel-like stuff that seems only appropriate for an astronaut meal.

After eating this gloppy porridge one too many times, I started daydreaming about things I could do to give it a better texture. Somehow I came up with the idea of spreading it out like a pizza on parchment paper and baking it into a tasty flatbread that could be used as a pizza base or crackers. And- miracle of miracles, this technique worked and transformed my martian-gel porridge into this amazing cracker bread that rivals flax crackers for crunch and has amazing flavor too! So lately, I eat my morning glop but leave half of the stuff plain, chill it and bake it later. When I enjoy this gluten-free crunchy, salty cracker flatbread with tasty veggies, it’s hard to remember that it is the same stuff that I eat for breakfast, transformed thanks to the magic of the kitchen.

The baked seed pops in your mouth a little and the high protein count means you don’t even miss t he missing dairy, egg or soy in the recipe- it is simply fabulous, and fabulously easy. I hope the next time you find yourself facing a big bowl of amaranth gruel that you will consider transforming it into some lovely salty flatbread.

And, if like me you need to avoid nuts and dairy, you may enjoy topping it with a lovely pumpkin seed basil pesto and roasted red peppers and calling it pizza. I’ve been experimenting with both pumpkin seed and sunflower seeds… as rare allergens they seemed like a good bet, and they don’t seem to bother Baby Yum. To my delight, pumpkin seed pesto is just as tasty as I could have hoped- and I don’t miss the dairy or nuts in the slightest! What are your favorite ways to cook with pumpkin seeds or sunflower seeds? Share in the comments and you just might inspire my dinner!

Gluten-free Amaranth cracker recipe
Ingredients
1/2 cup whole amaranth grain (not flour)- i use Bob’s Red Mill brand
1 1/2 cup water
salt to taste

flavored olive oil (lemon or basil)

fresh basil, torn into pieces to garnish (optional)

Directions
Boil amaranth with water for 20-30 minutes, or until you have a thick porridge like consistency. Cool and place in refrigerator and thoroughly chill.

Preheat oven to 425F.
Line pizza pan with parchment paper and baste with olive oil.

Remove chilled amaranth and spoon onto your parchment paper into a thin, round disk, much like a pizza. Baste top with olive oil (flavored olive oil is ideal) and sprinkle with plenty of salt.

Bake for 20 minutes or until bottom of crust dries out and edges start to get crisp like a cracker. Carefully peel off parchment paper and turn crust over, basting with olive oil if desired.

Bake until you get desired crispiness on both sides of cracker. Remove from oven, slice into pizza shapes and use as flatbread, cut into crackers (if you get it really crispy), or top and bake a little more in oven.

Vegan Dairy-free Pumpkin Seed Basil Pesto Recipe
Ingredients
1/2 cup shelled pumpkin seeds (pepitas)
olive oil (start with 1 tbsp. and add more as needed to form paste)
1 small bunch fresh basil (or more, to taste)
salt
Directions
Lightly toast pumpkin seeds in a dry pan on low heat, turning as needed. Combine pumpkin seed with olive oil and basil in a small food processor and blend. Stir as needed and add more olive oil as necessary until you get a nice texture. Add salt to taste and enjoy!
Notes

http://en.wikipedia.org/wiki/Pepita

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