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Amaranth

Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth.

Yields: 1 1/2 cups

1 cup amaranth 1 teaspoon …

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Steamed Buckwheat (kasha)

Makes approximately 3-1/2 cups

I recommend the greenish, tan and white untoasted buckwheat. It has greater vitality than the factory-toasted amber buckwheat (a.k.a. kasha) with its strong, almost scorched flavor. …

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Oat Groats

Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as …

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Quinoa Breakfast Cereal

For a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe.

Place …

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Steamed Quinoa

Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa.

1 cup quinoa, rinsed until the water runs clear ¼ teaspoon sea salt 1 tablespoon ghee, …

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Amaranth-Sesame Crisp Bread

Print 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.

Ingredients

1 teaspoon butter or extra virgin olive oil
3/4 cup cooked and cooled amaranth (see amaranth recipe)
1 teaspoon sesame seeds, rinsed and drained (optional)

Instructions

Warm the oil in an 8-inch crepe or sauté pan over medium-low heat.
Scrape the amaranth into the pan and press the amaranth into a 1/8-inch thickness to form 7-inch diameter bread. I use moistened fingertips to shape the amaranth and press carefully to avoid contact with the hot pan; you may, however, use a damp spatula.
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.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.rebeccawood.com/recipes/amaranth-sesame-crisp-bread/

 

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Buckwheat Crepes

Accompanying article: Tasty Wheat Alternatives

Print Buckwheat Crepes

Makes 12 7-inch crepes

Paper-thin and delicious, these easy-to-make buckwheat crepes are wheat free. This batter is easy to mix by hand and saves fussing with an electric mixer. I mix mine in a 4-cup Pyrex measuring cup; its handle and spout enable easy pouring.

Ingredients

1 cup buckwheat flour
2 tablespoons arrowroot or tapioca flour
1/4 teaspoon sea salt
2 large eggs
2 tablespoons unsalted butter plus more for the pan

Instructions

Combine dry ingredients.
Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter.
When blended, stir 1/2 of the water-egg mixture into the flour.
Mix until it is mixing until it is no longer lumpy.
Stir in the remaining water-egg mixture.
Set aside for 15 minutes.
Heat a 7″ crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand.
Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface. Return pan to the heat. Cook for 2 – 3 minutes or until the top dries.
Turn and cook an additional minute or until the bottom is just lightly browned.
Repeat until all batter is used, keeping cooked crepes warm. Serve warm with a filling of your choice.
For a packed lunch, roll crepes into cigar shapes and wrap in waxed paper; separately pack filling of choice.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.rebeccawood.com/recipes/buckwheat-crepes/

Millet and Buckwheat Waffles or Pancakes

Accompanying article: Cure Food Sensitivities

 

Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t …

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Spelt Bread

Accompanying article: Spelt and Kamut

 

Yield: Two 8 ½” x 4 ½” loaves

Spelt bread has a pleasing, nutty flavor and a substantial texture. It makes great breakfast toast, …

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