🌾 Ready to rock a grain-free adventure? 🌾
Hey there, food explorers! 🤗 If you've ever given me the side-eye when I suggest going grain-free, I totally get it! But guess what? It's not as tricky as it sounds, I promise! If you're a fellow flavor-forward explorer like me, who's always eager to know what's in every bite, you're in for a treat! Discover how easy it is to whip up some delicious "bread-like" goodies without the grains. 🎉
Meet the dynamic duo: Amaranth and Quinoa! These little wonders aren't just seeds; they're ancient powerhouses that have fueled folks in Meso and South America for centuries. 🎯 As members of the "goosefoot family," they're here to jazz up your culinary creations.
For the quinoa newbies, here’s the scoop: This seed, hailing from the majestic Andes, dazzles in shades of white, red, and black. It's a nutrition superstar packed with B vitamins, minerals like magnesium and zinc, and proteins that'll make your muscles dance. 🕺💪
And let's not forget amaranth! This versatile seed has been a staple from the southwestern U.S. all the way to vibrant Mexico. Bursting with protein, fiber, vitamins, and minerals, amaranth is ready to make your taste buds sing! 🎶
Cooking them is a breeze. Just think of them like rice: 1 part seeds to 2 parts water. 🚰 Pro tip: Always give them a good rinse first—quinoa can have a sneaky bitter side if not washed due to saponins. And, let’s soak those seeds overnight to mellow out any anti-nutrients, making them even easier on the tummy.
Now, for the grand finale—a recipe that'll make you say "grains who?" Stay tuned, and let's toast to a new grain-free journey! 🥳🎈
Ready, set, cook! 🔪🍴✨
Serving size: about 10-18 wraps or about a dozen cupcakes
Ingredient List:
- [ ] 1 cup quinoa
- [ ] 1 cup amaranth
- [ ] filtered water
- [ ] 1 TBSP baking powder (non grain, no potato option: mix equal parts baking soda (non potato), cream of tartar, arrowroot powder)
- [ ] salt to taste
- [ ] OPTIONAL: honey or coconut palm sugar (1/4 to 1/2 cup of either, to taste)
- [ ] herbs (oregano, thyme, rosemary, chives etc) or flavors (cinnamon, vanilla, maple syrup, coconut flakes, fruit)to taste
Instructions:
- RINSE quinoa and amaranth ( I like to do this in s large fine mesh strainer). Put in a glass container, cover with filtered water (1/2 inch above top) and soak overnight (or at least 4 hours)
- Once the seeds are soaked, decant the remaining water and pour the soaked seeds into a blender. At this point you can add an baking powder (or egg).
- Start warming up your griddle or skillet, lightly oiled.
- Start blending and add a little liquid at a time to reach desired consistency of batter depending on how thin or thick you would like to make your wraps or pancakes or cupcakes (for cupcakes keep batter fairly thick.
- Once that is done, you can add your salt and other flavors to taste, blend in. Pour onto the griddle to desired size and allow it to fully cook on one side before flipping over as you would a pancake.
- for cupcakes: heat oven to 375F and bake for 20-30 minutes until golden brown and pick comes out clean.
- STORAGE: These can be stored and frozen as desired.
- USES: pancakes, tacos, wraps, sandwich or cupcakes
Substitutions:
- EGG - instead of baking powder
References:
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