I'm going to Norway today, to Norway today, to NORWAY....TODAY! OK, *cough* I'll try not to get ahead of myself, I'm just really looking forward to my Summer holiday, s'all ^ ^
But first, I thought I'd drop in and give you this really simple recipe for a lovely little gluten-free, pan fried "scone". For what do you do when you have a flour you don't quiiiite know how to use? You add liquid until it's workable and then you either bake it, or fry it!
I love going to shops that sell more exotic foods and different flours and such, I found one that sold all kinds of flour, one being amaranth - and I just had to try it, so in my basket a little bag of amaranth flour went, and when trying to decide what to make - I settled for a simple "scone"-like mixture.
It had a bit of a strong flavour to it, and so I decided that since it wa my first time using it,I would add some spices, and turn it into a thick little pizza thing, and it worked a treat! I will try and improve upon this recipe, but I thought it was too nice not to share, and also so I could maybe get some hints and tips about amaranth flour from you, should you happen to know more about it, because I was more of less clueless!
Amaranth Pan-Fried "Scone"
50g amaranth flour
A little salt, basil and cayenne pepper
About 3 tbsp water (A good splash)
Toppings of choice, I used:
Vegan cream cheese, 1 tsp tomato purée, oregano, salt and black pepper, and a couple of basil leaves to garnish.
- Combine the amaranth flour with the seasonings, stir to combine and make a well in the middle.
- Now add the splash of water and work the dough until you have a dough with a sort of play-doughish texture, leave for a couple of minutes.
- Roll out to about a 1cm thick "scone", or thinner if you want a bigger surface for the topping, but careful so the dough doesn't start cracking at the edges.
- Heat a small pan on medium-low heat and dry fry, turning every few minutes to prevent it from burning, you can also of course fry it in a little oil for some extra flavour.
- Once done, simply have it with whatever your heart desires, and enjoy!
Have you ever used amaranth flour?
So long for now! I've charged my camera, so I will hopefully have a few snaps to share when I get back in about ten days' time!
Recipe by yours truly,
- Jules x