As you may know, we’ve been struggling with allergies at my house these days- it turns out that our darling Baby Yum has a very sensitive tummy and so I’ve had to go on a rather extreme elimination diet in order to breastfeed her. The good news is that she is doing much better (yay probiotics!)- and the other good news is that while I had to turn my diet upside down, I’m starting to come up with some recipes that rock, limited ingredients or no. This recipe is amazing because it doesn’t contain any of the top allergens (no dairy, soy, eggs, nuts, animal products, potatoes, corn etc) and yet still has fantastic texture and flavor. As I was bemoaning the loss of Ener-g foods egg replacer (which contains a corn derivative AND potato, both of which I’m currently avoiding), it occurred to me that the french crepe/flatbread recipe socca doesn’t contain any eggs at all, and still tastes lovely. It is based in high protein chickpea flour but I thought, what if I used another high protein flour like amaranth, which is one of my current staples? And so, a lovely recipe was born. Obviously I wasn’t going to be able to top it with hummus (no sesame at the moment, sigh) but I raided my admittedly limited fridge and came up with an easy veggie saute that tasted surprisingly savory and delicious. I’ve made this recipe many times since its first inception, and it comes out beautifully every time.
For those of you new to amaranth, you can find gluten-free certified flour through Bob’s Red Mill, sold on Amazon or directly through the company. Amaranth is a traditional food plant in Africa, and only now beginning to be cultivated for use in the United States. It has a long and interesting history with the Aztecs and with the native people of Mexico. “To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría.” (Recipe for Alegría using whole grain amaranth )
Most interestingly for our purposes, Amaranth contains “large amounts of protein and essential amino acids, such as lysine . . . [and is] reported to have a 30% higher protein value than cereals, such as rice, wheat flour, oats, and rye.” That sounds good to me, especially since Baby Yum is currently sensitive to so many of my vegetarian protein staples. Further, “Amaranth and quinoa are called pseudograins because of their flavor and cooking similarities to grains. These are dicot plant seeds, and both contain exceptionally complete protein for plant sources. Besides protein, amaranth grain provides a good source of dietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and especially manganese.” (Source: Wikipedia) Nutritional value aside, this recipe is worth trying based on flavor alone. I think you’ll agree that in this case, a simple whole grain (or whole pseudograin) recipe is amazingly tasty- and easy, too!
Gluten Free Amaranth Flatbread Crepe Recipe
1/2 cup GF amaranth flour (I use Bob’s Red Mill)
1/2 cup water + 2 tbsp water
1/8 tsp. salt
1 tbsp. olive oil
Generous sprinkle of dried rosemary
olive oil for oiling cast iron pan
cast iron or other oven safe skillet
*Makes two crepes- double for larger recipe
Whisk together flour, water, salt, and olive oil in a medium bowl. Set on counter and leave for 30 minutes, whisking as needed. Meanwhile preheat oven to 450F and place seasoned cast iron pan in oven, heating. Add rosemary after batter has set. Brush pan with small amount of olive oil and let cool slightly. Pour half of your batter into the pan and swirl to make a round crepe in the pan. Place in oven and let bake for at least 8 minutes or until it starts to brown and lift off the edge of the pan. Take out of oven and carefully peel off flatbread and turn over, letting it brown for a minute or so on the other side if you like it crispy.
While you are making your second flatbread, heat a small amount of olive oil in a nonstick or second cast iron pan and saute apples and carrots until apple starts to brown. Season generously and turn. Add a little more olive oil and heat in the center of pan. Sprinkle oil lightly with salt and add zucchini cubes, sauteeing until lightly browned, turning as needed. When done to your desired texture, remove from pan.
Fill or top flatbread with your sauteed veggies and enjoy!