Crunchy on the outside and smooth on the inside, amaranth crisps are both a substantial and novel flat bread. Serve them with a main-course soup or with a smear of apple butter as a hearty snack. As these crisps remain pliable, they pack well for lunch. If there are left-overs, toast them in a toaster, as you would a slice of bread, to re-crisp and warm them.
1 tablespoon unrefined sesame oil
3/4 cup cooked and cooled amaranth
1 teaspoon black sesame seeds, rinsed and drained
Warm the oil in an 8-inch crepe or sauté pan over medium-low heat.
Scrape the amaranth into the pan and with moistened fingertips, press the amaranth into a 1/8-inch thickness to form 7-inch diameter bread. If thicker, the bread will remain moist. Sprinkle with sesame seeds. Cook for 5 to 8 minutes or until the edges start to dry and slightly curl up, and the bottom is browned. Turn. With a butter knife, slice into 8 pie-shaped wedges and cook for 5 minutes or until browned. Serve hot or cold.