Gluten-free Allergen-free Baking: Baked Amaranth Meal Cracker Flatbread Recipe

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


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

12 Responses to “Gluten-free Allergen-free Baking: Baked Amaranth Meal Cracker Flatbread Recipe”

  1. This is great! I agree amaranth is quite gooey and I never got the hang of eating it as cereal. I can’t eat it now because I am on the GAPS diet and it’s too high in starch even though it’s not a grain.

    When I start to go back to grains, I will definately give this a go!
    thanks,
    Sarah

  2. Oh. My. Goodness.

    This is brilliant. I also never quite got the hang of having amaranth for breakfast (I usually have something involving rice these days). But not only is this ingenious, it’s easy and uncomplicated.

    Thank you for your innovation. :D

    Also, if you have a Trader Joe’s near you, they have roasted (and salted) pumpkin seeds. I, too, make dairy-free pesto out of them. Quite tasty.

    As an aside, the header says it’s Amaranth Meal, but you seem to be using whole amaranth? Color me slightly confused.

  3. Thank you so much for posting this recipe! It’s great to have flour alternatives, and this is so easy. I had some leftover rice that I cooked last night, and I blended it up in the food processor to make it more gelatinous and smoothed it out on parchment paper to go in the oven. It’s just about done now, and it looks awesome.

  4. I hear you can also pop amaranth like popcorn (very tiny popcorn). Since reading your recipe I need to try it now.

  5. This flatbread looks great! I especially like that it uses the whole grain form of the “cereal,” and not the flour. I wonder if this would work with teff grain, since that also gels. Can you eat teff on your current diet? My husband and I have been enjoying Bob Red Mill’s whole grain teff, cooked per his porridge directions, and topped with a scoop of pureed pumpkin, a drizzle each of coconut milk and maple syrup, and pumpkin pie spice. As you probably know, teff is high in protein and iron.

  6. Excellent! I made this on a pizza stone, and it dried well. The second successful attempt, I cooked the amaranth with a few thyme sprigs and a clove of crushed garlic. It worked deliciously. I think next time around I’ll make small little circles of it. Hopefully that will dry faster and evenly. Thanks!

  7. Dinah AJILONG Says:

    This is so exciting that one could make value out of a wild growing plant I have all along enjoyed only as a vegetable!
    Iam a post graduate student (public health nutrition, Makerere University, Kampala, UGANDA with with interest in researching for more ways of incorporating grain amaranth in our diet. You have given me a lot of insight in my dreams. Thank you,

  8. [...] on. I’ve gone through phases. There was the amaranth banana muffin phase, the “amaranth gruel baked into a cracker phase, the amaranth soda bread phase, the amaranth pizza phase… but lately I’ve been [...]

  9. thanks for this idea! I am starting to make my own crackers, and this was a great idea. I enjoy amaranth cereal, but I also mix it half and half with millet grain and boil it with 2 cups water. A little maple syrup and rice milk (no raisans allowed here) for breakfast, and I save a bowl for mid afternoon snack. Today I will enjoy that bowl as crackers with a little Italian herbs (dried) mixed in. Licking the spoon after spreading it was delectable!! Thanks again for your website!

  10. I just found this recipe in an attempt to find a way to fix amaranth that my 3-year-old allergic-to-everything son can (and will) eat. He’s gotten tired of the cereal too! I’m at my wit’s end to find things he will eat!

    But since you asked for new ways to use sunflower seeds, I thought I’d share my favorite recipe. It’s sunflower seed sour cream, and you can find it on vegweb.com. Just search for those 4 words and it is the only result. Our favorite way to serve it is blended with avocado and then we dip oven fries in it. Not low fat, but healthy fat. I’ve used the cream (minus avocado) in borscht, and it’s a decent substitute for real sour cream. Mix it with herbs and you have a tasty veggie dip too!

  11. [...] Baked Amaranth Cracker/Flatbread is made from the grain, not amaranth flour, and is very simple to make. I mean, very simple. I [...]

  12. [...] a bit of online searching, I discovered this recipe for Baked Amaranth Meal Cracker Flatbread, which required making the “porridge” first, spreading the amaranth on a baking sheet, [...]

Leave a Reply