Popped amaranth is a very flexible ingredient that can be utilised in various recipes. This recipe will show you how to make amaranth flour crepes, high in protein and other micronutrients!
Amaranth is an ancestral superfood with over 3,000 years as a wheat alternative. It is a nutritious superfood rich in protein, fiber and antioxidants. Regarded by the World Health Organization as a solution to malnutrition and world hunger.
We are engaged in creating a sustainable environment. Every purchase contributes to Amaranthy’s effort to improve the health, economic and social conditions of native communities in the state of Oaxaca, Mexico. We assist and support a nonprofit organization that teaches the life cycle and harvest of amaranth, benefiting communities of the Central Valley of Oaxaca with a healthy, nutritious food and a sustainable business model for sales and distribution of the amaranth they grow and harvest.
- 1.7 ounces amaranth flour*
- 1.7 ounces oat flour
- 0.7 ounces wheat flour
- 2 eggs
- 2 cups almond milk
- 20 grams unsalted butter
- 1/6 tablespoon vanilla extract
- 1/3 tablespoon baking powder
- pinch of cinnamon
- 1 tablespoon bee honey
1. Blend all ingredients until smooth. If needed, more milk may be added to make the mixture less thick.
2. Heat the pan over medium heat.
3. Add a tablespoon of the mixture and spread over the surface of the pan into a very thin layer.
4. Flip the crepes when they start to bubble at the top.
5. Fill the crepes with Nutella, sweet milk or peanut butter.
6. Cut the strawberries into thin slices and garnish.