Great for finger sandwiches!!
This recipe will make 1 7" round flatbread.
Scrape 1/2c cooked amaranth into an oiled and warmed saute pan and press the amaranth into a thin circular layer. Make sure your spatula or fingers are damp. Cook in a non-stick skillet over medium-low heat for 5 to 8 minutes. Or until the edges start to dry and slightly curl up and the bottom is browned. Flip bread over. Use spatula and cut into 4-6 pie-shaped wedges and cook for about 5 more minutes.
Serve hot or cold
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