Amaranth is a seed ( a super seed to be exact) and is very similar to Quinoa being that it is naturally gluten-free and very high in protein. In fact, amaranth contains more protein than any other naturally gluten free grain! The name “amaranth” is a greek word and literally means “immortal”. (I am not sure what sounds better than eating “immortal flour). If that is still not convincing you, the health benefits don’t stop there; it also can help to lower your cholesterol, it contains the most amount of fiber of any other gluten free grain and is an amazing source of key vitamins like iron, magnesium, calcium and potassium. It also promotes healthy hair and is chock full o’ fiber! To be honest, there are very few health issues that this super seed doesn’t cover.
Along with the long list of health benefits that Amaranth provides, it simply comes down to the taste. Will Amaranth flour make your food taste absolutely delicious and not cause any “ew, this is yucky health food” reactions? The answer is YES. I put Amaranth to the test and made an italian bruschetta with herb infused amaranth crackers and the result was incomparable. I combined the amaranth flour with sesame seeds, poppy seeds, ground garlic with a touch of ground black peppercorn and crackers came out beautifully browned with a light and perfectly crisp texture. The nuttiness of the flour was definitely the hero here and gave the crackers a unique and delicious taste that complimented the fresh grape tomatoes, basil and garlic perfectly! I can guarantee that it will be very difficult if not impossible to go back to using the normal bleached white flour after tasting just one bite!
Vegan Appetizer Recipes: Bruschetta with Herbed Amaranth Crackers
Recipe Type:
Allergen Free Appetizers
YIELDS
40 crackers (2" diameter)
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup amaranth flour
- 4 tbsp olive oil
- 1 tbsp toasted sesame seeds
- 1 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/2 tbsp cracked black peppercorn
- 1 tbsp chia gel (chia soaked in water)
- 6 tbsp warm water
- 1/2 cup grape tomatoes, sliced in half
- 1/2 cup fresh basil, chopped
- 2 large garlic cloves, finely minced
- 1 tsp salt
- to taste red pepper flakes
Directions
Directions: Crackers
1. Pre-heat Oven to 350 degrees Fahrenheit. In a small bowl combine 1 Tablespoon of chia seeds with 6 Tablespoons of warm water and let it sit (15 minutes) until the water had been completely absorbed by the chia seeds and set aside.
2. In a separate medium sized bowl mix the amaranth flour, baking powder, sesame seeds, poppy seeds, salt, peppercorn and garlic powder.
3. Add 3 tablespoons olive oil and one spoon of water at a time to dry ingredients, making sure to mix in between each addition of water.
4. Add the chia gel into the dough and mix completely
If the dough seems a little dry, add in more water ½ a teaspoon at a time (if the dough is too moist add in more flour ½ a teaspoon at a time).
5. Knead the dough into a ball and place on top of parchment paper and place and additional sheet of paper on top of the dough.
6. Roll out an even sheet of dough until it is ½ an inch thick (if it's any thicker, they will need more time to bake so they can dry out completely.
7. Using the cooking cutter, cut out the crackers (it does not have to be a cookie cutter, I used a champagne glass!).
8. Place the crackers on a dry cookie sheet.
9. Using a fork, gently poke small holes throughout the crackers making sure the hole go all the way through (doing this stops the crackers from puffing up too much when they bake, so they stay thin and crispy).
10. Put the crackers in the pre-heated oven and bake for 25 minutes. The crackers should come out nicely browned , dry and crisp.
11. Place the crackers on a drying rack and let cool for 10 minutes.
Directions-Tomatoes
1. Combine tomatoes, basil, garlic, red pepper flakes, olive oil and salt in a small bowl.
2. Let sit while crackers are baking (the longer the mix has to sit, the more flavor the tomatoes absorb).
3. Top off the crackers with the tomatoes basil mix. Drizzle with a bit more olive on top if you please and sprinkle on your favorite vegan cheese! The yummy bite will definitely be the star at your next dinner party!
More vegan appetizer recipes: Basil Pepper Polenta Fries
Eggplant Caponata
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
___
Photo: Lauren Arps
Eggplant Caponata
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
