Amaranth Snappers A family favorite party mix. 3 c. Nu-World Foods Amaranth Cereal Snaps ¼ tsp celery salt 2 tbls.
cold pressed vegetable oil or organic butter ¼ tsp turmeric ¼ tsp. garlic powder ¼ tsp freshly ground black pepper 1 tsp onion powder 1/8 tsp red pepper 1 tsp paprika ¼ tsp dry mustard Mix seasonings. Coat Nu-World Foods Amaranth Cereal Snaps with melted butter or oil; then with seasonings.
Put in a shallow baking pan and bake at 225 ° 45 minutes, stirring every 15 minutes. Cool on paper towels. To microwave: Microwave on high for 3 minutes, turning once.
Cool on paper towels. Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of gluten free alternatives. Savory Crackers ¾ c.
amaranth flour ½ tsp. finely crushed dried oregano (or Italian spice) ¼ c. arrowroot powder ½ tsp baking soda 1 tbl sesame seeds ¼ tsp salt 1 tsp onion flakes ¼ tsp onion powder ½ tsp caraway seeds 1/8 tsp garlic powder ½ tsp finely crushed dried basil 1 tbl plus 1 tsp vegetable oil Preheat oven to 375 ° .
Mix dry ingredients in a medium bowl. Add 1 tbl oil, stir and/or mix with fingers until oil is thoroughly ... more. less.
incorporated into the flour mixture. Gradually add approximately 5 tbls waters.<br><br> Add water and mix until the mixture forms a ball. If necessary, add a bit more water or flour until the dough sticks together. Place the dough on a floured board, and roll very thinly.<br><br> Brush the top of the dough with 1 tsp oil and sprinkle with additional salt. Cut into rectangles or other shapes as desired and transfer the crackers to a baking sheet. Bake 9 to 10 minutes or until lightly browned.<br><br> Remove crackers and cool on wire racks. Store in an airtight container. Total prep time approximately 25 minutes, makes approximately 40 crackers.<br><br> Source: Recipe inspired by Food for Allergies --- by Marilyn Gioannini Gluten- Free Wheat Free Amaranth Recipes Recipes brought to you by Nu-World Amaranth, Inc, Naperville, Illinois and friends For additional recipes visit: www.nuworldfoods.com Please email questions to firstname.lastname@example.org Alegria 3a traditional Mexican confection Kids love them as a snack or a dessert treat!!!!! 2 tbl water 2 tsp organic sugar 2 tbl honey 2 ¼ c. Nu-World Foods Puffed Amaranth 1 tbl organic butter ¼ c raisins, snipped or currants (optional) 1 tbl molasses Variation: use 3 Tbl honey and omit the molasses.<br><br> In a saucepan combine water, honey, butter, molasses and sugar. Cook over medium heat just to a rolling boil, stirring constantly until mixture turns golden brown. Add puffed amaranth and stir until amaranth is coated with syrup.<br><br> Press firmly into a greased 8 d square pan. Cut into bars or squares and cool before serving. Yield 12 bars.<br><br> Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of Gluten Free Alternatives. For additional recipes visit our website: www.nuworldfoods.com Carrot Cookies 1 c. amaranth flour 3 tbls vegetable oil ¼ c.<br><br> arrowroot powder 4 tbls honey or other sweetener 1 tsp cinnamon 3 tbls soy milk or other milk substitute dash salt ¾ c. grated carrots 1/3 c. raisins (optional) ¼ c.<br><br> chopped pecans (optional) Preheat oven to 350 ° . Mix flour, baking powder, cinnamon and salt in a medium mixing bowl. Add raisins and nuts, and stir well, making sure the raisins do not clump together.<br><br> Combine oil, honey, and soy milk in a small plastic or glass bowl. Heat 30 seconds in microwave, or until honey is soft. Add oil mixture to flour mixture.<br><br> Add carrots and mix well. Drop by teaspoons onto cookie sheet and bake about 8 minutes, or until done . They are soft and chewy after 8 minutes.<br><br> Prep time 40 minutes, makes approximately 20 cookies. Source: Recipe inspired by Recipes for Food Allergies 3 by Marilyn Gioannini Amaranth Grain-Free Granola 1 ½ c. amaranth flour 1 c.<br><br> chopped nutmeats (optional) ½ c. potato starch ½ c. peanuts (optional) ½ c.<br><br> sunflower or sesame seeds ½ c. unsweetened coconut (optional) 1 ½ tsp cinnamon ¾ c. mashed bananas or pureed fruit ¼ c.<br><br> maple syrup or honey 1 tbl lemon juice ¼ c. vegetable oil 1 ½ tsp. pure vanilla extract 2/3 c.<br><br> raisins Preheat oven to 300 ° F. Combine the flour, walnuts or other nuts, potato starch, peanuts, sunflower seeds or sesame seeds, coconut and cinnamon in a large bowl. Mix the bananas or fruit puree, maple syrup or honey, lemon juice, oil and vanilla in a small bowl.<br><br> If honey is very thick, heat mixture briefly to liquefy. Pour the liquid mixture over the dry mixture. Stir well to coat dry ingredients.<br><br> If mixture seems too dry, add a few tablespoons of water. Spread the granola on a lightly oiled jelly-roll pan. Bake for 45 to 60 minutes, stirring every 15 minutes.<br><br> Remove the granola from the oven and let it cool. Add raisins. Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of gluten free alternatives.<br><br> For additional recipes visit our website: www.nuworldfoods.com Amaranth 3 Spice Waffles At our house we enjoy these grain-free waffles for leisurely weekend brunches. Serve with fresh fruit. ½ c.<br><br> Brazil nuts or cashews (optional) ¾ c. boiling water ¼ c. maple syrup or honey 2 eggs 1 c.<br><br> amaranth flour (or toasted amaranth bran flour) 1/3 c. arrowroot 2 tsp corn-free baking powder 1 tsp. ground cinnamon 1 tsp powdered ginger 1/8 tsp.<br><br> grated nutmeg (optional) Grind the Brazil nuts or cashews to a fine powder in a blender. Add enough water to bring the level up to 1 c. Blend 30 seconds.<br><br> Add the maple syrup or honey; blend again and set aside to cool to lukewarm. Then add the eggs. In a large bowl, mix the flour, arrowroot, corn-free baking powder, cinnamon, ginger and nutmeg.<br><br> Pour in the liquid mixture, and stir to mix. Bake according to the directions included with your waffle iron, using about 1 c. batter per waffle.<br><br> Makes 3 to 4 waffles Variations: Use 3 eggs for waffles that are just a little lighter in texture. Maple syrup gives a crisper texture than honey does. For extra-light and crispy waffles, separate the eggs.<br><br> Add the yolks to the liquid in the blender. Beat the whites until stiff. Fold them into the batter just before baking.<br><br> Source The Allergy Self- Help Cookbook 3 by Marjorie Hurt Jones, R.N. Amaranth Pancakes Delicious and grain free, these pancakes are sturdy enough to toast (in a oven or toaster oven) and make into sandwiches for lunch. For a real treat, try them with peanut butter or peanut 3 butter spread.<br><br> 1 c. amaranth flour (or toasted amaranth bran flour ½ c. ground nuts (or seeds) ½ c.<br><br> arrowroot 1 tsp baking soda 1 tsp ground cinnamon 1/1/4 c. water 2 tbls. lemon juice 2 tbls oil 1-2 tbls maple syrup or honey In a medium mixing bowl, combine the flour, arrowroot, nuts, baking soda and cinnamon.<br><br> In a small bowl, mix the water, lemon juice, oil and maple syrup or honey. Stir liquid into flour mixture to combine well. The batter will be thin.<br><br> Drop spoonfuls of the mixture onto a preheated, ungreased non-stick griddle or frying pan. (The pancakes will be very thin). When pancakes are bubbly on top and browned on bottom, turn and cook other side.<br><br> As the batter stands it may thicken; thin with a little water. Note: if you want to use these pancakes as flatbreads, cool them on wire racks, then stack, wrap and refrigerate until needed. Warm in a toaster oven or on wire racks place on cookie sheets in a moderate oven for a few minutes.<br><br> Use to make mini- sandwiches. Source: The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N. Nu-World Foods Amaranth Pancakes Great way to start a morning!!!<br><br> Wonderful with maple syrup, fresh fruit or just a little bit of powdered sugar on top. ½ c. Nu-World Foods Amaranth Flour (or toasted amaranth bran flour) ½ c.<br><br> buckwheat flour ½ tsp baking powder (or 2 tsp cream of tarter) ¼ tsp cinnamon (optional) 1 c. water or milk (or milk substitute) 1 egg, beaten 1 tbl vegetable oil or organic butter (melted) Blend egg and oil; add milk, mix well. Measure dry ingredients into bowl; whisk in liquid ingredients.<br><br> Cook pancakes on greased or non-stick griddle until bubbly across the surface and lightly browned; turn and cook until done. Yield 8 3 d pancakes. Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of Gluten Free Alternatives.<br><br> For additional recipes visit our website: www.nuworldfoods.com Banana Bread 1 ¼ c. amaranth flour ½ c. chopped pecans (optional) ¼ c.<br><br> arrowroot powder ¼ c. oil 2 tbls soy flour (see note below) ¼ c. maple syrup, honey or other sweetener 2 tsp.<br><br> baking powder 1 egg (optional see below) dash salt 2 medium ripe bananas, mashed (about 1 c.) Preheat oven to 350 ° . Grease a 9X5 inch bread pan with vegetable oil and dust well with amaranth flour. Mix amaranth flour, arrowroot, soy flour, baking powder, salt, and pecans in a medium mixing bowl.<br><br> Mix oil, maple syrup, egg, and bananas in a small bowl. Add liquid ingredients to dry ingredients and mix well. Spread batter in the pan and bake about 50 minutes or until a toothpick inserted in middle comes out clean.<br><br> Let cool 10 minutes before removing from the pan. Total prep time: 70 minutes. One 9X5 inch loaf.<br><br> Variation: If soy is not allowed, substitute 2 tbls arrowroot powder. Variation: To substitute for the egg, add 1 tbls psyllium seed husk powder to the dry ingredients, and 3 tbls water to the liquid ingredients. Source: Recipe inspired by Food for Allergies 3 by Marilyn Gioannini Amaranth Brown Sugar Cookies Ingredients: ½ c.<br><br> organic butter, softened 1 c. Nu-World Foods Toasted Amaranth Bran Flour 1 c. solid organic shortening 1 c.<br><br> sorghum flour ½ c. organic sugar ½ tsp baking soda 1 tsp pure vanilla extract ¼ tsp salt 1 large egg 1 tsp water ½ c. packed brown sugar Cream butter, shortening, sugar, vanilla and beaten egg.<br><br> Stir in dry ingredients. Add water and gently blend. Chill 3 hours.<br><br> Roll dough into small balls. Place on ungreased cookie sheets, 2 d apart. Press down each ball with bottom of glass.<br><br> Bake at 325 ° for ten minutes. Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of Gluten Free Alternatives. Amaranth Pie Crust A versatile, grain-free crust.<br><br> ¾ c. amaranth flour (or toasted amaranth bran flour) ¼ c. ground nuts, seeds or peanuts (optional) ½ c.<br><br> arrowroot ½ tsp. ground cinnamon (optional) 3 tbls oil 3-4 tbls water In a large bowl, mix the amaranth flour, arrowroot, nuts, seeds or peanuts and cinnamon. In a cup mix the oil and water.<br><br> Blend into the flour with a fork. Stir until a ball can be formed. If dough is dry and crumbly, add more water, 1 tsp at a time, until dough sticks together.<br><br> Oil 9 d pie plate, Either pat the dough directly into the plate or roll it between 2 pieces of wax paper. Handle carefully, dough is fragile. You can mend any tears by patching with bits of extra dough.<br><br> Prick crust all over with a fork. For an unfilled crust, bake empty shell at 400 ° for 12 to 15 minutes, until lightly brown. Cool before filling.<br><br> For a filled crust, bake empty shell at 400 ° for 3 minutes. Then add desired filling and finish baking as your recipe directs. Makes one pie crust Source: The Allergy Self-Help Cookbook 3 by Marjorie Hurt Jones, R.N.<br><br> Spiced Vegetables A great sanck. 1 ½ c. Nu-World Foods Amaranth Bread Crumbs 1/8 tsp onion powder ¼ c.<br><br> Nu-World Foods Toasted Amaranth Bran Flour ¼ tsp garlic powder 1/8 tsp black pepper 1/8 tsp red pepper (optional) 1 c. vegetable oil or organic butter 1 small organic zucchini ½ lb organic mushrooms Variation: Add your own favorite vegetables for example, tomatoes, green or red peppers, sweet onions etc. Heat oil in skillet until a drop of water placed on the surface sizzles.<br><br> Combine dry ingredients. Prepare zucchini and slice into 1/2 c rounds. Remove stems from mushrooms.<br><br> Moisten vegetables with water and coat with bread crumb mixture. Drop into oil, cook until lightly golden. Turn, remove, repeat with remaining vegetables.<br><br> Drain on paper towels and serve. Source: Nu-World Amaranth Inc, -- Bringing you a cNu-World d of Gluten Free Alternatives. For additional recipes visit our website: www.nuworldfoods.com Amaranth Tortillas 1 ¼ c.<br><br> amaranth flour (or toasted amaranth bran flour) 1 tbls. Savory Seed Seasoning (see recipe below) ½ c. water In a small bowl, mix the flour and savory seed seasoning.<br><br> Stir in the water, then evaluate the consistency. The dough should be soft but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it.<br><br> If necessary, add a bit more flour or water to achieve the proper consistency. Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well.<br><br> Knead each ball a bit as you pat or roll it into a flat circle that 9s about 1/8 d thick and 5 d or 6 d across. Repeat with all dough. Heat a heavy frying pan or griddle.<br><br> Use no oil. Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry.<br><br> Cool on wire racks. Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.<br><br> Source: The Allergy Self-Help Cookbook 3 by Marjorie Hurt Jones, R.N. Savory Seed Seasoning Fill a large-hole saltshaker with this custom mixed flavor enhancer. It contains only 43 milligrams of sodium per teaspoon, compared to 2,132 milligrams in a teaspoon of salt.<br><br> ½ c. sesame seeds or sunflower seeds 1 tbl wheat-free tamari sauce 1 tsp dried basil 1 tsp dried oregano ¼ tsp onion powder (optional) 1/8 tsp garlic powder (optional) In a blender, grind the sesame seeds or sunflower seeds to a coarse powder. Add the tamari, mixture and blend a few seconds to mix.<br><br> Scrape the mixture into a flat baking dish. Bake at 250 ° for about 30 minutes, or until it 9s dry and very fragrant. Allow to cool.<br><br> Then return mixture to dry blender, and process at high speed until it 9s reduced to a fine powder. Stop the machine, and scrape the bottom of the blender bowl. Add the basil, oregano, onion powder and garlic powder.<br><br> Blend again to be sure all seeds are finely ground. Variations: Substitute one or two of the following for the basil and oregano to create your own signature seasoning: 2 tsp Hungarian paprika, 1 or 2 tsp powdered kelp (unless you are allergic to iodine), 1 tsp dried tarragon, 1 tsp dried dill weed, 1 tsp dried savory, 1 tsp dried marjoram, ½ tsp crushed dried rosemary or ¼ tsp dried sage. <br><br>