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How To make Golden Amaranth Short Cake
BATTER:
3/4 c AM Amaranth Flour
3/4 c AM Whole Wheat Pastry Flour
1 1/2 ts Non-alum baking powder
4 tb Honey or maple syrup
1 c Milk, soymilk, or water
1 ts Vanilla
1/2 c AM Sesame Tahini
1/2 c Chopped almonds
TOPPING:
16 oz Crushed pineapple
(unsweetened) 1 c Tofu
1 ts Vanilla
1 tb Honey or maple syrup
Milk, soymilk or water :
(if needed) Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour. Mix first three ingredients together. In separate bowl, beat milk or water, honey, and vanilla together. Cut tahini into flour until crumbly. Add the almonds and liquids to the mixture, and stir until moistened. Pour into baking pan. Bake at 425 F. for 15 minutes or until lightly browned. Cool. Cut into wedges and split in half. TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water if needed. Spoon pineapple onto cake wedges and pour tofu mixture over all. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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How to get started using Millet | How to cook Millet | Millet recipes | Healthy Breakfast Ideas
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We at home regularly eat millet everyday and there are many who ask me on how to get started using millet. So here is to this video where in I have tried my best to show different ways of using millet in different recipe and also different varieties of millet that we use.
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How to Make Quinoa Patties | Quinoa Cakes Recipe
Healthy quinoa patties (cakes) recipe. Crispy on the outside, soft and flavorful on the inside. High protein delicious quinoa cakes.
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Ingredients:
1½ cups (260g) quinoa
3 cups (720ml) water
1 carrot
1 zucchini
1 onion
2 garlic cloves, crushed
1/4 bunch parsley
4 eggs, beaten
1/2 teaspoon + 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons + 3 tablespoons olive oil
Directions:
1. Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let cool. Transfer to a large bowl.
2. Finely chop the onion, grate zucchini and carrot. Chop fresh parsley.
3. Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 3-4 minutes. Add crushed garlic, grated zucchini and carrot. Cook over medium heat, stirring occasionally for 7-8 minutes.
4. To the bowl with cooked quinoa and the cooked vegetables, 1/2 tsp salt, black pepper and chopped parsley. Mix until well combined.
5. With your hands, shape patties from the mixture.
6. In a large pan with olive oil. Fry the patties for 3-4 minutes on each side or until golden brown. Transfer to a paper towel.