Some family members and I can’t do wheat products very well, and so I’m the alternative flour queen. I know that amaranth works well for our family, even though it is not really a grain, but a seed, with a high calcium content, a fighter of diabetes, a natural hormone balancer and can replace flours and grains in many recipes.
I found a recipe for Amaranth Patties by Oola! that were pan fried and my daughter and I thought that baking the “patties” would be better without adding too many calories of fat per biscuit. We changed up the wheat flour called for to homemade oat flour, by placing the rolled oats in our high-speed blender and whirred away for about 45 seconds on high. Then my daughter added a few twists of her own to the recipe and here it is.
Method
Preheat oven to 400 degrees and set aside a parchment lined cookie sheet. In a high speed blender or food processor, mix the following:
- 1/4 C onion, chopped and saute’ with 1 T olive oil, then let cool
- 3 garlic cloves minced then add to onions and saute’, then let cool
- 1 t garam marsala and 1 t turmeric add to saute’
- 1/2 C parsley loosely packed
- 2 large eggs
In a medium bowl, stir the following and mix
- 2 C oat flour (or 2/3 C coconut flour and increase to 3 eggs)
- 1/2 C grated swiss
- 1/2 C parmesan
- 1/2 t salt
Add to the bowl
- 1 C cooked amaranth or (which is 1/2 C dry amaranth, but please cook this in 1.5 C water until all water absorbed)
- egg, onion, garlic, garam marsal, turmeric & parsley mixture
Stir with wooden spoon until all ingredients incorporated well. Then, scoop with a tablespoon, roll mixture into a ball and pat flat and place on the parchment paper. Brush with a bit of olive oil and grate a bit of parmesan or swiss cheese on top. Makes about 18-20 biscuits. Bake for about 20 minutes or until browned. Cool. Biscuits will be crispy outside with a chewy center. Enjoy and let my daughter and I know what you think.
Feast & Thrive 2 