Amaranth-Sesame Crisp Bread

Serves 2

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.

4 Responses to Amaranth-Sesame Crisp Bread

  1. Hi I was at a party over the holiday where one of the guests who was Asian brought an Amaranth seed fresh green salad with a really light oil and vinaigrette dressing (not sure of the exact dressing). I have been searching for a similar recipe on all the websites but can not find one. Any ideas?

    • Yes…amaranth greens are yummy. Read about their medicinal properties and how to buy, use and store them in my New Whole Foods Encyclopedia. They’re also known as En Choy, Chinese Spinach or Pig Weed.

  2. I loved this recipe, very tasty, but mine were not very crispy and came apart quite easily, also I fried for a lot longer than 8 minutes to try and get them to get crisper. Do you know where I went wrong?

    • Sounds like your amaranth was a little too dry. With stickier amaranth, the secret to crispness is thin and longer cooking.

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