Amaranth Pucks

The blank canvas I worked with for this recipe was AMARANTH! I love using Bob's Red Mill grains of discovery as they provide complete protein and you can be satisfied without eating a large portion.

I have made AMARANTH FRITTERS many times following the directions on the package. After making gluten free spaghetti and meatballs I decided to make amaranth balls. I planned to use the balls as bite sized treats with dipping sauces.

I made the amaranth according to package directions ... a 1 to 2 ratio of amaranth to liquid. I used water as I made a double batch to use in many recipes ... with different flavor profiles. You can add broth of you prefer to infuse the amaranth with flavor from step one!

The "balls" I was attempting to make turned out to resemble hockey pucks. As a sports fan, I am fine with that! How fun it would be to make amaranth hockey pucks for a hockey themes party ... Stanley Cup Party Ideas!

Ingredients:

• 2 cups cooked amaranth
• 2 eggs
• 1 cup gluten free all purpose flour
• Oil to sautee the pucks
• Non-stick aluminum foil for baking the pucks

Instructions:

• Preheat oven to 350
• NOTE: The amaranth can be precooked.
• Whisk the 2 eggs
• Add in the amaranth and stir well. Break up any lumps. 
• Add the flour and stir well. 
• Add some oil to a pan and heat to medium high
• Shape the amaranth mixture into balls or pucks and add to the warm pan
• Cook 3-5 minutes on both sides
• Transfer to non-stick aluminum foil and bake for 3 minutes to finish the cooking process. 

The amaranth will turn out to have a slightly crispy outer shell and a soft texture inside.

Serving suggestions:
Serve with dipping sauces
Add to the plate with stir fry vegetables and gluten free rice noodles
Add to noodles made with zucchini and pasta sauce