Antipyretics for children are prescribed by a pediatrician. But there are emergency situations with fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to be given to infants? How can you lower the temperature in older children? What medications are the safest?

After reading a lot of interesting things about amaranth flour, I decided to include recipes from it in the family diet. I think amaranth flour and cornstarch cookies would be great for those on a gluten-free diet, as well as those who like something new and simple.

Cookies according to this recipe are made like shortbread cookies. If you wish, you can bake it curly and additionally decorate it with some kind of glaze.

For amaranth cookies, prepare the ingredients according to the list.

Sift amaranth flour and cornstarch, add baking powder. Mix them together until smooth.

Add butter, cut into small pieces. Grind the flour and butter into crumbs.

Mix the egg with sugar and vanilla sugar. The amount of sugar is based on your taste, the maximum is 100 g, and the minimum is at least 1 tbsp.

Combine the egg mixture with the flour mixture and mix.

Knead the dough, you may need to add a little more flour or starch.

The result should be a soft cookie dough; leave it at room temperature for 15-20 minutes, covered to prevent it from drying out.

Then roll out the amaranth dough using a rolling pin. To prevent the dough from sticking to it and at the same time not to use excess flour for dusting, cover the dough with baking paper or a baking mat.

Leave the thickness of the dough 0.7-1 cm.

Cut the layer of dough into pieces (shaped or rectangular) and bake them in the oven at 175-180 degrees for about 10 minutes, until lightly browned. I don’t deviate from my tradition - as usual, everything is crooked, I don’t know how to do it any other way...))

Cookies made from amaranth flour are ready. Tasty, healthy, crumbly, very pleasant to the taste...

AMARANTH - bread of long-livers, prohibited by Peter I

Amrita is the drink of the gods, the nectar of immortality, and also the herb from which it was made.

Amaranth for 8 thousand years it was one of the main grain crops of South America and Mexico (“Aztec wheat”, “ bread Incas"), along with beans and corn.

At the same time, references to the wonderful plant have been found in the Slavic world since time immemorial. Amaranth was actively eaten in Rus', only it was called lizard. From the seeds of this plant, our ancestors made flour and baked bread, and also made the famous SPELLED. In addition to the seeds, the leaves were also eaten, adding them to salads. The culture was actively grown in Russia in the Middle Ages.
In his reforms, Peter I FORBIDDEN the cultivation of amaranth and eat amaranth bread, which was previously the main food of Russian people, thereby destroying longevity on Earth, which then remained in Russia; (according to legend, the elders lived for a very long time; even the figure of 300 years is mentioned..)

Let's decipher the word AMARANTH. Mara is the goddess of death, and the prefix “A” means negation in the language - for example, moral-immoral, etc., linguists know.
So it turns out that AMARANTH literally means one who denies death., or rather the bestower of immortality!!! The word AMRITA - literally we get the same thing - mrita is death, the prefix “a” is negation.

We read about amaranth and its products: (there are many good things, this is only a part)
In addition to the wonderful culinary properties that Amaranth oil has, it contains a number of unique substances, microelements and vitamins, the benefits of which for the body can hardly be overestimated.
The healing properties of amaranth have been known since ancient times. Amaranth oil is a well-known source of Squalene.

SQUALENE - A SOURCE OF LONGEVITY
Squalene- a substance that captures oxygen and saturates the tissues and organs of our body with it. Squalene is a powerful antitumor agent that prevents the destructive cancerous effects of free radicals on cells. In addition, Squalene easily penetrates through the skin into the body, affects the entire body and is a powerful immunostimulant.
Unique chemical composition amaranth determined the limitlessness of its use as a remedy. The ancient Aztecs used amaranth to feed newborn children; warriors took amaranth grains with them on difficult campaigns as a source of strength and health. A veritable pharmacy, amaranth was used to treat royalty in ancient India and China.

Currently, amaranth is successfully used in different countries during treatment inflammatory processes genitourinary system in women and men, hemorrhoids, anemia, vitamin deficiencies, loss of strength, diabetes, obesity, neuroses, various skin diseases and burns, stomatitis, periodontitis, peptic ulcer stomach and duodenum, atherosclerosis. Preparations containing amaranth oil reduce the amount of cholesterol in the blood, protect the body from the effects of radiation exposure, and promote the resorption of malignant tumors, thanks to squalene, a unique substance included in its composition.

Squalene was first discovered in 1906. Dr. Mitsumaro Tsujimoto from Japan isolated an extract from the liver of a deep-sea shark, which was later identified as squalene (from the Latin squalus - shark).

From a biochemical and physiological point of view, squalene is a biological compound, a natural unsaturated hydrocarbon. In 1931, Professor of the University of Zurich (Switzerland), Nobel Prize winner Dr. Claur proved that this compound lacks 12 hydrogen atoms to achieve a stable state, so this unsaturated hydrocarbon captures these atoms from any source available to it. And since the most common source of oxygen in the body is water, squalene easily reacts with it, releasing oxygen and saturating organs and tissues with it.

Deep-sea sharks need squalene to survive the severe hypoxia (low oxygen content) conditions when swimming in the sea. great depths. And people need squalene as an anticarcinogenic, antimicrobial and fungicidal agent, since it has long been proven that oxygen deficiency and oxidative damage to cells are the main causes of aging of the body, as well as the occurrence and development of tumors. Entering the human body, squalene rejuvenates cells and also inhibits the growth and spread of malignant tumors. In addition, squalene can increase strength immune system the body several times, thereby ensuring its resistance to various diseases.

Until recently, squalene was extracted exclusively from the liver of a deep-sea shark., which made it one of the most highly scarce and expensive products. But the problem was not only its high cost, but also the fact that there is not so much squalene in the shark’s liver - only 1-1.5%.

The unique antitumor properties of squalene and the great difficulty of obtaining it have forced scientists to intensify their search for alternative sources of this substance. Modern research has discovered the presence of squalene in small doses in olive oil, wheat germ oil, rice bran, and yeast. But during the same research, it turned out that the highest content of squalene is in oil from amaranth grains.

It turned out that amaranth oil contains 8-10% squalene!

This is several times more than in the liver of a deep-sea shark!.

During biochemical research squalene, many other interesting properties have been discovered. Thus, it turned out that squalene is a derivative of vitamin A and, during the synthesis of cholesterol, is converted into its biochemical analogue 7-dehydrocholesterol, which in sunlight becomes vitamin D, thereby providing radioprotective properties. In addition, vitamin A is absorbed much better when it is dissolved in squalene.
Then squalene was discovered in the human sebaceous glands and caused a whole revolution in cosmetology. After all, being a natural component of human skin (up to 12-14%), it is able to be easily absorbed and penetrate into the body, while accelerating the penetration of substances dissolved in the cosmetic product. In addition, it turned out that squalene in amaranth oil has unique wound-healing properties and easily copes with most skin diseases, including eczema, psoriasis, trophic ulcers and burns. If you lubricate the area of skin under which the tumor is located with amaranth oil, the radiation dose can be significantly increased without the risk of getting a radiation burn. The use of amaranth oil before and after radiation therapy significantly accelerates the recovery of the patient’s body, since when squalene enters the body, it also activates the regenerative processes of the tissues of internal organs.

AZTEC BREAD

The healing properties of amaranth have been known since ancient times.
In ancient Chinese medicine Amaranth has been used as an anti-aging agent. It was known to both the ancient Greeks and the peoples of Central America - the Incas and Aztecs.
Among the ancient Greeks it was a symbol of immortality. Indeed, amaranth inflorescences never fade.
Amaranth bread, according to legend, was called the bread of the Aztecs.
The name of amaranth among the ancient Mayan, Aztec and American Indian peasants was Ki-ak, Bledo, Huatli. The Indian name for amaranth is ramadan (given by God). Amaranth is a clear confirmation of the truth: the new is the long-forgotten old. The plant that fed the population of the American continent for eight thousand years now appears before us in the form of a stranger. Some facts have come down to us about the economic importance of amaranth for the last Aztec empire, which was ruled by Montezuma in the early 16th century AD. The emperor received 9 thousand tons of amaranth as a tax. Amaranth became an integral part of many ritual events in which paint made from it was used.

Obviously, this was the reason that the Inquisition declared the plant a devilish potion, as a result of which the Spanish conquistadors literally burned the Huatli crops, destroyed the seeds, and punished the disobedient with death. As a result, amaranth disappeared from Central America.
European civilization trampled on a foreign, unknown culture, often much higher in intelligence. No amount of fear of conquerors could force the Indian tribes to abandon the cultivation of Huatli.

Especially in hard-to-reach mountain villages. And it’s not even about pagan rituals. Maize (corn) cakes suppressed hunger, but caused intestinal inflammation and pain. The addition of huatli to the dough deprived the peasants of suffering.
It is not surprising that Mexico, the USA, and the countries of Central and South America began to cultivate amaranth in large areas.

UN Food Commission for Food and healing properties recognized amaranth as a culture of the 21st century.

HOW TO USE AMARANTH

Seed flour, oil and fresh young leaves are used.

1. Seed flour is added to various porridges, often oatmeal. It turns out to be a very nutritious and healthy food.

2. It is fashionable to add flour to baked goods in a ratio of 1:3, for example, to pancakes, gingerbread cookies, cheesecakes, cookies, etc. Amaranth flour gives the dough viscosity and stickiness, so baking with pure amaranth flour is done according to special rules.

3. Baking with amaranth flour. Recipes below.

4. Young amaranth leaves are added to salads, stews, vegetable purees and other dishes. A healthy tea is brewed with the leaves.

5 . Amaranth oil is also widely used

Soup dressing made from amaranth leaves.

Dry and chop young amaranth leaves. Use for seasoning soups at the rate of: 1 tsp. dressing for 1 serving of soup.
Fresh amaranth leaf salad.

Wash 200 g of young amaranth leaves, cut into strips, put in a salad bowl, add 30 g of finely chopped green onions and 20 g of chopped parsley. Season with 1 tbsp. l. vegetable oil.
Omelet with amaranth.

Mix 2 eggs with finely chopped young amaranth leaves. Pour into the pan and cook until done.
Amaranth leaf cutlets.

Boil 200 g of young amaranth leaves for 5 minutes, chop, add 2 eggs, 1 chopped onion, 2 cloves of chopped garlic, 2 tbsp. l. grated cheese, 2 tbsp. l. wheat flour, 1 tbsp. l. fine wheat grain. Add salt and black pepper to taste. Form cutlets from the resulting mass, roll in breadcrumbs, and fry in vegetable oil on both sides. Add 1 cup of water or vegetable broth, bring to a boil, cover and simmer over low heat for 5-10 minutes.
Amaranth leaf dumplings.

Grind 3 tbsp with one egg. l. flour, adding a little water, knead elastic dough. Mix finely chopped amaranth leaves, chopped onion, dill and parsley into the dumpling dough. Salt and black pepper - to taste. Drop pieces of dough into the boiling broth using a wet teaspoon. After the dumplings float to the surface, they are brought to readiness.
Tea made from amaranth leaves and seeds.

From fresh or dried leaves, you can brew tea in a thermos, like rose hips.
Seeds are used as follows: 1 tbsp. l. The panicle with seeds is crushed and poured with a glass of boiling water, after 20 minutes, filter and drink a quarter of a glass 3 times a day, half an hour before meals and before bed.
Amaranth seeds are used in confectionery products. Lightly toasted seeds are added to the baking dough.
If you add flour from amaranth grains to a dough made from wheat flour, then the baking will not go stale for a long time.

Amaranth-oat bread

Ingredients: 2 cups of oatmeal-amaranth flour mixture, 2 cups of boiling water, 2 teaspoons of salt, 1/4 cup of sugar or 1/2 cup of molasses, 1 package of dry yeast, 1/4 cup of lukewarm water, 4 - 4 1/2 cups of full-fledged water wheat flour.

Cooking method: Mix flour and dissolved sugar with 2 cups of hot water. Set everything aside until it cools down. Dissolve yeast in warm water. In a large saucepan, combine the yeast and flour mixture. Gradually add 4 cups of wheat flour. Knead the mixture until a homogeneous dough is obtained on a floured board or in a dough mixer until the dough stops sticking to your hands. Divide and shape 2 loaves and place them on a greased baking sheet. Let them rise to double their size and then lower them. Let rise again until doubled in size. Bake at moderate temperature 200 degrees for 50-60 minutes.

Amaranth fritters

Ingredients:

500 ml of sour kefir or curdled milk, 100 g of wheat flour, 50 g of amaranth flour, 2 eggs, 2 tablespoons of sugar, 1 teaspoon of soda, Salt to taste.

Cooking method: Mix kefir, eggs, sugar, salt and soda until smooth. Add flour in parts, mix until smooth. When adding a small amount of flour, the pancakes will turn out light and tender; with a large amount of flour (with a creamy consistency of the dough), the pancakes will be denser and more satisfying.

Fry over medium heat in sunflower oil.

Amaranth fruit cake

Ingredients: 1/2 cup dates, chopped, 1/4 cup figs, 1/2 cup amaranth seeds, 1 cup boiled water, 2 egg whites, 1/4 cup margarine, 1/4 cup pineapple chunks, 2 cups whole wheat flour, 2 teaspoons baking powder, 1/2 cup walnuts, crushed, 1/2 cup pecans, crushed, 1 teaspoon vanilla extract.

Cooking method: Soak dates, figs and amaranth in hot water. Beat the eggs well, add honey and margarine. Beat well again. Mix with the remaining ingredients and knead well. Pour the mixture into a buttered cake tin. Bake at 175 C for 1 hour 15 minutes.

Amaranth seed meatballs

Ingredients: 150g chopped meat, 200g toasted amaranth seeds (whole amaranth flour can be used), 4 eggs, salt.

Cooking method: mix everything until a homogeneous mass is obtained. Form meatballs within 4 cm in diameter, cook with mild tomato sauce.

Cookies (biscuits) made from amaranth flour

Ingredients: 2.5 cups of amaranth seed flour, 1.5 cups of corn starch, 100g butter or margarine, 1.5 cups of granulated sugar, 2 eggs, 3 teaspoons of powder (powder), yeast (sourdough), vanillin essence.

Cooking method: sift corn starch (corn flour) together with yeast powder and place in one bowl, fry until golden brown (in some cases, frying can be done with whole amaranth flour). Separately mix the butter and sugar and mix well. Then one by one is combined with eggs and vanilla essence is added. If the mass turns out to be very thick, add a little milk. The mass is rolled out and cut with molds. Grease the pans with butter and place the cookies, leaving a distance of 1/2 inch. them. Bake until browned and separate almost immediately. Baking powder is prepared from 25 g of baking soda, 25 g of cream with tartaric acid and 12 g of corn starch.

Amaranth grain bread

Ingredients: 1 teaspoon baking soda, 1 cup whole wheat flour, 1 egg white, 3/4 cup high-lysine wholemeal flour, 3/4 cup amaranth seeds, 1 tablespoon margarine, melted, 1 cup low-fat cream.

Cooking method: Sift baking soda with flour and mix with other dry ingredients. Beat the egg and add it to the milk and melted margarine. Mix everything well and combine with dry products. Then place the mixture in an oiled pewter pan and bake in a hot oven for about 25 minutes.

Amaranth seed cutlets

Ingredients: 50g of toasted amaranth seeds, 30g of finely grated carrots, 30g of cooked or natural (raw) peas (make a puree), 20g of boiled potatoes (make a puree), 2 eggs, salt.

Cooking method: Mix all ingredients thoroughly, form cutlets, roll in breadcrumbs and fry in oil.

Amaranth porridge with prunes and walnuts

Ingredients: 2 cups of amaranth seeds, 3 cups of prunes, 2-3 tbsp. spoons of walnuts, 1 tbsp. spoon of butter, salt, sugar.

Cooking method: Wash the prunes, remove the seeds, and finely chop the pulp. Place it in a saucepan and pour cold water and cook over low heat for 5-7 minutes. Then add the washed amaranth seeds, add sugar and salt to taste, and cook the porridge until tender. 5-7 minutes before the end of cooking, add finely chopped nut kernels. Season the hot porridge with butter, stir and serve.

Amaranth sweet buns

Ingredients: 1/4 cup milk, 1/2 cup butter, 1/3 cup honey, 100 grams of dry yeast, 1/2 cup warm water, 2 beaten eggs, 2 cups amaranth flour, 3 cups wheat flour, salt and zest of 1/2 lemon.

Filling: 1/4 cup melted butter, 3 tablespoons honey, 2 tablespoons molasses, 1 1/2 teaspoons cinnamon, 3/4 cup nuts, 1/2 cup poppy seeds.

Cooking method: Boil milk, add butter and honey, cool. Dissolve yeast in warm water and add milk, eggs, lemon juice, flour. Knead the mixture until smooth (10-15 minutes) and place in a warm place for 1 hour.

Mix all ingredients well. Divide the dough into 2 parts, roll out. Place the filling between the layers. Bake for 25 minutes at 190° C.

Banana Amaranth Nut Bread

Ingredients: 1 1/2 cups wheat flour, 1/2 cup amaranth flour, 1 teaspoon baking soda, 2 beaten eggs, 1/2 cup melted butter, 1/2 cup honey, 1 teaspoon vanilla, 1 cup ripe banana puree, 1 cup nuts .

Way preparations: Combine amaranth and wheat flour, add soda, mix. Add honey and butter to beaten eggs. Beat again. Combine with flour, add vanillin and banana puree. Mix everything thoroughly until a homogeneous mass is obtained. After this, add nuts to the mixture.

Bake in a mold or in a frying pan for 1 hour at 175°C.

Corn-amaranth pancakes

Ingredients: 1/4 cup amaranth seeds, 1 1/4 cups yellow cornmeal, 1/4 cup wheat flour, 1 teaspoon baking soda, 1/2 tablespoon honey, 2 cups cream, 2 tablespoons vegetable oil, 1 beaten yolk, 1 beaten until the whites foam.

Cooking method: As in the previous recipe, cover the amaranth seed with water and cook for 15 minutes. Drain the water. Mix the dry ingredients and add amaranth puree and oil one by one, and put in the refrigerator for 10 minutes (not in the freezer). Bake in a hot greased frying pan.

Apples in amaranth

Ingredients: 8 apples, peeled and chopped, 1 tablespoon honey, 1 teaspoon cinnamon, 1/4 cup amaranth flour, 1/4 cup water, 100 g butter.

Cooking method: Boil apples in water, drain the water, add honey, cinnamon and flour. Melt the butter and add to the already combined ingredients. Mix. Grease a frying pan or mold and place the resulting mass on it. Sprinkle with amaranth seeds. Bake for 20 minutes at 175° C.

Butter amaranth buns with wheat bran

Ingredients: 1 1/2 cups wheat flour, 1/3 cup amaranth seeds, 1 cup bran, 2 teaspoons baking powder, 3 eggs, 1 1/2 cups milk, 4 tablespoons ghee, 1/2 cup raisins, 1/2 cup walnuts, 1 teaspoon cinnamon.

Cooking method: The temperature in the oven should be 215-220 °C. Pour boiling water over the amaranth until the water just covers the seeds and cook for 15 minutes. Then drain the water, put all the ingredients in one bowl and mix well. Place the resulting mixture into greased molds, filling approximately 2/3 of the mold.

Baking time is 20-25 minutes. When the buns are ready, cool them and remove them from the pans.

Salad sauce

Ingredients: 5 tablespoons amaranth seeds, 2 cups water, 1/3 cup wine vinegar, 2 teaspoons soy sauce, 2 cloves of crushed garlic, 1/2 teaspoon of red pepper, 100 grams of basil leaves, salt (to taste).

Cooking method: Boil amaranth seeds (20 minutes in two glasses of water) until a thick mass forms, cool, rub through a sieve. Add remaining components. Served chilled.

At the moment, amaranth oil, seeds and flour can be purchased from the manufacturer, the main office is in Voronezh, there are representative offices in Moscow and Novosibirsk.

Company Russian Oliva, website http://www.rusoliva.ru

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Amaranth flour recipes

Much has been written and said about the benefits of amaranth flour. But there are also some notes from experts. For example: amaranth flour has a wide range of amino acids. When combined with wheat or corn flour, amaranth flour provides an amount of protein that is comparable to meat or fish.

Amaranth flour is a good addition to many recipes. The high level of protein and the absence of gluten make it useful for people who are allergic to wheat flour and products made from it.

If you make yeast bread, you should know that gluten-free flour does not allow the dough to rise. But replacing 30% of wheat or rye flour with amaranth flour is an excellent option.

Never eat amaranth flour raw. Only after cooking.

If you are making a dough that does not require gluten to rise, you can use 100% amaranth flour in the recipe. But not everyone may like such a product. Therefore, use amaranth flour in small quantities for the first time.

Try a recipe for a drink that will not only warm you up, but also lift your spirits.

Thick drink with amaranth flour

Ingredients:

Half a cup of amaranth flour,

Five cups of water or milk, it's up to you

A quarter cup of brown sugar

A quarter teaspoon of ground cinnamon,

Two teaspoons of vanilla extract.

What we do:

In a large saucepan, mix milk (water) and flour so that there are no lumps. Heat over medium heat, stirring constantly, until thickening begins. Add sugar and cinnamon. Stir. Add vanilla extract. Stir quickly until the sugar is completely dissolved. Increase the heat. Bring the mixture to a boil, stirring. Serve hot on a winter evening.

Muffins with amaranth

Three quarters cup of hot water

A quarter cup of butter

So much honey

A cup and three quarters of amaranth flour,

One fourth cup ground nuts(any),

Salt as desired

Two teaspoons of soda,

One teaspoon of ground cinnamon,

Half a cup of raisins

One teaspoon of vanillin.

In a bowl, combine water, oil and honey. Set aside and let the honey melt. Then add vanillin to the mixture. Separately combine all remaining ingredients. Then add the dry ingredients mixture to the water, oil and honey. Whisk everything, but do not overdo it. Preheat oven to 220 C. Fill muffin tins with dough and bake in preheated oven for 22-25 minutes.

You can add apples and other fruits to this dough. And you will have different options for deliciousness.

Amaranth-oat bread

Ingredients: 2 cups oatmeal-amaranth flour mixture, 2 cups boiling water, 2 teaspoons salt, 1/4 cup sugar or 1/2 cup molasses, 1 package dry yeast, 1/4 cup lukewarm water, 4 - 4 1/2 cups of whole wheat flour.

Cooking method: Mix flour and dissolved sugar with 2 cups of hot water. Set everything aside until it cools down. Dissolve yeast in warm water. In a large saucepan, combine the yeast and flour mixture. Gradually add 4 cups of wheat flour. Knead the mixture until a homogeneous dough is obtained on a floured board or in a dough mixer until the dough stops sticking to your hands. Divide and shape 2 loaves and place them on a greased baking sheet. Let them rise to double their size and then lower them. Let rise again until doubled in size. Bake at moderate temperature 200 degrees for 50-60 minutes.

Amaranth fritters

Ingredients: 500 ml of sour kefir or curdled milk, 100 g of wheat flour, 50 g of amaranth flour, 2 eggs, 2 tablespoons of sugar, 1 teaspoon of soda, Salt to taste.

Cooking method: Mix kefir, eggs, sugar, salt and soda until smooth. Add flour in parts, mix until smooth. When adding a small amount of flour, the pancakes will turn out light and tender; with a large amount of flour (with a creamy consistency of the dough), the pancakes will be denser and more satisfying. Fry over medium heat in sunflower oil.

Amaranth seed porridge

Important: Amaranth seed porridge does not contain gluten and can be eaten by people on a gluten-free diet. And also for everyone - people who care about their health.

Ingredients: 1 cup amaranth seeds, 1 small clove garlic, peeled and chopped, 1 medium onion, peeled and chopped, 3 cups water or vegetable broth, sea salt or tamari, soy sauce to taste, hot sauce to taste (optimal); garnish: 2 plum tomatoes and 1 large meaty tomato.

Cooking method: Combine amaranth seeds, garlic, onion and broth in a 2.5 liter saucepan. Bring to the boil and simmer for about 20 - 25 minutes until most of the liquid has been absorbed. Mix well. If the mixture is too runny or the amaranth is not completely softened (it should be crisp but not too hard), gently simmer, stirring constantly, until thickened, about 30 seconds. Add salt or tamari to taste. Serve with a little hot sauce, if desired, and chopped tomatoes on the side.

Option 2

Ingredients: 1 cup of amaranth seeds, 2 cups of water, salt, sugar, vegetable or butter.

Cooking method: Wash the amaranth seeds in water. Preferably through a sieve, because... The seeds do not completely sink in water. Place in a container, add water. The amount of seeds and water is not important, the main thing is to maintain a 2:1 ratio. Boil. Cook over low heat for 25-30 minutes. Add salt and sugar to taste. You can add vegetable or butter to the finished porridge to taste.

Amaranth seed meatballs

Ingredients: 150g chopped meat, 200g toasted amaranth seeds (whole amaranth flour can be used), 4 eggs, salt.

Cooking method: mix everything until a homogeneous mass is obtained. Form meatballs within 4 cm in diameter, cook with mild tomato sauce.

Cookies (biscuits) made from amaranth flour

Ingredients: 2.5 cups of amaranth seed flour, 1.5 cups of corn starch, 100g butter or margarine, 1.5 cups of granulated sugar, 2 eggs, 3 teaspoons of yeast powder (sourdough), vanillin essence.

Cooking method: sift corn starch (corn flour) together with yeast powder and place in one bowl, fry until golden brown (in some cases, frying can be done with whole amaranth flour). Separately mix the butter and sugar and mix well. Then one by one is combined with eggs and vanilla essence is added. If the mass turns out to be very thick, add a little milk. The mass is rolled out and cut with molds. Grease the pans with butter and place the cookies, leaving a distance of 1/2 inch. them. Bake until browned and separate almost immediately. Baking powder is prepared from 25 g of baking soda, 25 g of cream with tartaric acid and 12 g of corn starch.

Amaranth grain bread

Ingredients: 1 teaspoon baking soda, 1 cup whole wheat flour, 1 egg white, 3/4 cup high-lysine wholemeal flour, 3/4 cup amaranth seeds, 1 tablespoon margarine, melted, 1 cup low-fat cream.

Cooking method: Sift baking soda with flour and mix with other dry ingredients. Beat the egg and add it to the milk and melted margarine. Mix everything well and combine with dry products. Then place the mixture in an oiled pewter pan and bake in a hot oven for about 25 minutes.

Amaranth porridge with prunes and walnuts

Ingredients: 2 cups of amaranth seeds, 3 cups of prunes, 2-3 tbsp. spoons of walnuts, 1 tbsp. spoon of butter, salt, sugar.

Cooking method: Wash the prunes, remove the seeds, and finely chop the pulp. Place it in a saucepan, add cold water and cook over low heat for 5-7 minutes. Then add the washed amaranth seeds, add sugar and salt to taste, and cook the porridge until tender. 5-7 minutes before the end of cooking, add finely chopped nut kernels. Season the hot porridge with butter, stir and serve.

Amaranth sweet buns

Ingredients: 1/4 cup milk, 1/2 cup butter, 1/3 cup honey, 100 grams of dry yeast, 1/2 cup warm water, 2 beaten eggs, 2 cups amaranth flour, 3 cups wheat flour, salt and zest 1/2 lemon.

Filling: 1/4 cup melted butter, 3 tablespoons honey, 2 tablespoons molasses, 1 1/2 teaspoons cinnamon, 3/4 cup nuts, 1/2 cup poppy seeds.

Cooking method: Boil milk, add butter and honey, cool. Dissolve yeast in warm water and add milk, eggs, lemon juice, flour. Knead the mixture until smooth (10-15 minutes) and place in a warm place for 1 hour.

Mix all ingredients well. Divide the dough into 2 parts, roll out. Place the filling between the layers. Bake for 25 minutes at 190° C.

Banana Amaranth Nut Bread

Ingredients: 1 1/2 cups wheat flour, 1/2 cup amaranth flour, 1 teaspoon baking soda, 2 beaten eggs, 1/2 cup melted butter, 1/2 cup honey, 1 teaspoon vanilla, 1 cup ripe banana puree, 1 a glass of nuts.

Cooking method: Combine amaranth and wheat flour, add soda, mix. Add honey and butter to the beaten eggs. Beat again. Combine with flour, add vanillin and banana puree. Mix everything thoroughly until a homogeneous mass is obtained. After this, add nuts to the mixture.

Bake in a mold or in a frying pan for 1 hour at 175°C.

Corn-amaranth pancakes

Ingredients: 1/4 cup amaranth seeds, 1 1/4 cups yellow cornmeal, 1/4 cup wheat flour, 1 teaspoon baking soda, 1/2 tablespoon honey, 2 cups cream, 2 tablespoons vegetable oil, 1 whipped yolk, 1 white beaten until foamy.

Cooking method: As in the previous recipe, cover the amaranth seed with water and cook for 15 minutes. Drain the water. Mix the dry ingredients and add amaranth puree and oil one by one, and put in the refrigerator for 10 minutes (not in the freezer). Bake in a hot greased frying pan.

Butter amaranth buns with wheat bran

Ingredients: 1 1/2 cups wheat flour, 1/3 cup amaranth seeds, 1 cup rubbish, 2 teaspoons baking powder, 3 eggs, 1 1/2 cups milk, 4 tablespoons ghee, 1/2 cup raisins, 1/2 cup walnuts, 1 teaspoon cinnamon.

Cooking method: The temperature in the oven should be 215-220 °C. Pour boiling water over the amaranth so that the water just covers the seeds, and cook for 15 minutes. Then drain the water, put all the ingredients in one bowl and mix well. Place the resulting mass into greased molds, filling approximately 2/3 of the mold.

Baking time is 20-25 minutes. When the buns are ready, cool them and remove them from the pans.

Italian salad sauce

Ingredients: 5 tablespoons of amaranth seeds, 2 cups of water, 1/3 cup of wine vinegar, 2 teaspoons of soy sauce, 2 cloves of crushed garlic, 1/2 teaspoon of red pepper, 100 grams of basil leaves, salt (to taste ).

Cooking method: Boil amaranth seeds (20 minutes in two glasses of water) until a thick mass forms, cool, rub through a sieve. Add the remaining components. Served chilled.

Amaranth flour muffins

Ingredients:

110-130g amaranth flour

150 g granulated sugar

80 g butter oils

1 tsp. Honey

1 tsp. Soda

Vanilla sugar

Cooking method:

Separate the yolks from the whites. Beat the yolks with sugar and vanilla sugar. Melt honey and soda in a water bath. When the mass begins to foam, remove it from the heat. Mix the beaten yolks with honey, melted butter and amaranth flour. Separately, beat the whites until stiff peaks form. Carefully introduce them into the main mass. The dough should be neither thick nor runny. Grease the molds with sunflower oil and pour out the dough. Bake for 30-40 minutes at a temperature of 200?-220? C. You can add raisins or nuts to the dough. Makes 6-7 cupcakes.

“Simple” cookies made from amaranth flour

Preparing such cookies does not require much effort, they are low-calorie and dietary, and they are a pleasure to prepare.

Ingredients

· Chicken egg - 1 pc.

· Butter/margarine - 100 gr.

· Solid beef fat - 100 gr.

· Granulated sugar - 100 gr.

· Brown sugar - 100 gr.

· Vanillin - 5 gr.

· Amaranth flour - 150 gr.

· Roasted amaranth flour - 50 gr.

· Wheat flour - 150 gr.

· Baking powder for dough - 2 gr.

· Salt - 2 gr.

· Water - 5 ml.

Preparation

Beat the cream from fat, butter, sugar with a mixer, adding an egg.

Fry 50 g in a dry frying pan. amaranth flour.

Mix toasted amaranth flour, wheat flour, soda, vanillin and gradually add to the cream in small portions.

Mix everything, add water.

Place the dough in the refrigerator.

Make balls with a diameter of 2-3 cm from it.

They should be placed at a considerable distance from each other on an ungreased baking sheet, since the amaranth cookies will increase in size during the baking process.

Preheat the oven to 180? C and bake for 10-15 minutes.

Serve with chilled milk.

Cookies “Zest” made from amaranth flour

Amaranth cookies made from South American cereal flour are useful for everyone: children, adults, and allergy sufferers. Unusual taste, pleasant consistency, suitable for tea and as a snack. The addition is raisins - sources of vitamins.

Ingredients

· Chicken egg - 2 pcs.

· Butter/margarine - 100 gr.

· Honey of any kind - 40 gr.

· Milk 100 ml

· Amaranth flour - 400 gr.

· Raisins - 30 gr.

Preparation

Melt butter or margarine with honey and cool.

Gradually beat in two eggs and mix.

Pour in the milk in a thin stream and mix again.

Pour sifted flour into the resulting mass, add raisins.

Place cookies on baking paper or oiled parchment with a tablespoon.

Bake at a temperature of 150? C for 25-30 minutes.

Serve with tea when cool.

Cookies "Slim" made from amaranth flour

For those who care about their figure, but sometimes allow themselves to bake, you can make cookies from amaranth flour and wheat bran. It is crispy and perfect for breakfast, as it is energetically balanced and will bring significant benefits.

Ingredients

· Amaranth flour - 200 gr.

· Wheat bran flour - 50 gr.

· Rye flour - 100 gr.

· Chicken egg - 2 pcs.

· Margarine - 50 gr.

· Sugar substitute - 25 gr.

· Vanillin - 5 gr.

Preparation

Make flour from wheat bran using a mixer.

In a separate bowl, mix baking powder, amaranth, rye and bran flour, sift and set aside.

Using a mixer, beat margarine with any sugar substitute, adding vanillin.

Separate the white from one egg. Beat until smooth and add one egg. To stir thoroughly.

Add to the margarine mixture and gradually add the flour mixture.

Replace the dough and make balls slightly larger than an average walnut.

Place the balls on a baking sheet lined with parchment.

Bake the products at a temperature no higher than 170 0 for about 30 minutes.

Remove from the oven when the balls are browned and cool.

Serve with tea or coffee.

Amaranth cookies “Orange”

The secret of this recipe is in the filling. Orange zest is rich essential oils. It's great for baking and ideal as an addition to a gluten-free diet. Try this product, and you will forever remain a fan of amaranth in a delicate combination with orange.

Ingredients

For the test

· Butter - 150 gr.

· Granulated sugar - 75 gr.

· Amaranth flour - 50 gr.

· Rice flour - 100 gr.

· Chicken egg - 1 pc.

· Baking powder for dough - 5 g.

· Orange juice - 40 gr.

For filling

· Orange zest - 100 gr.

· Fructose - 100 gr.

· Water - 50 ml.

· Corn starch - 20 gr.

Preparation

1. Make jam from orange zest, fructose, water and starch. Cool.

2. Add rice and amaranth flour, baking powder, granulated sugar, egg to the softened butter and knead the dough.

3. Pour orange juice into the dough and stir.

4. Cover with a napkin and cool.

5. Line a baking sheet with parchment or baking paper and grease with oil.

6. Spread the dough with a spoon previously moistened with water. In this case, the products will not stick.

7. Take a pastry syringe and fill it with cooled jam.

8. Fill the middle of each piece; the dough does not need to be covered.

9. Bake in the oven at 200 0 for 10-12 minutes.

10. Remove, let cool and serve with tea or coffee.

· Don't be afraid that a recipe calls for animal fat. Ideally, it is beef, if not, then you can use chicken or pork. This is a source of natural fats that the body needs.

· For the same reason, you should not additionally oil the baking sheet. The cookies contain enough fat to prevent them from burning.

· If desired, each ball can be rolled in sugar to make it sweeter.

· If you don’t have baking powder in the house, baking soda will do.

· To make the cookies crispy, you need to fry the amaranth flour in a hot frying pan.

It is best to fry amaranth flour on cast iron frying pan until the color is uniform. Combination different types flour allows you to make cookies the most delicious, and fats - crumbly.

· If you do not have such a frying pan, then it is better to take one with a non-stick coating and a thick bottom. This will ensure that the flour is completely cooked.

· When frying flour, you need to stir it and make sure there is no excessive overheating.

· Baking these cookies takes very little time. Watch carefully so that it does not burn. Otherwise, amaranth cookies will become bitter and unsuitable for eating.

· Biscuits can be made both salty and sweet if you use the same amount of sugar instead of salt.

· The dough is rolled out thinly, so you need to be careful when working with it and when laying it out on a baking sheet. To do this, you need to thoroughly dust the board and rolling pin with flour. Roll out the dough like dumplings or chebureki, stretching it in length and width. There should be enough flour, then the dough will roll out easily.

· Eggs must be fresh and of high quality. They are added to the dough gradually.

· If the dough is too stiff, add a little milk. Due to the fact that amaranth contains a small amount of gluten, only warm milk should be used. Aramant baked goods will stick together faster.

· A mixture of corn flour and yeast gives the product a piquant flavor. You can use dry kvass starter, which works well if you are preparing a dish for a beer party. A good additive is dry brewer's yeast. They are healthy and rich in B vitamins, but will add calories.

· Prepare this dish with your children. They will enjoy imagining and being creative in the baking process.

· Amaranth raisin cookies are easy to prepare, even a novice cook can handle them.

· If honey is not available or is contraindicated, you can replace it with fructose, sorbitol or xylitol. The taste will not be lost, but the calorie content will decrease.

· Any honey can be used, even last year’s honey. It will still dissolve; the degree of sugariness is not important.

· The mixture of honey and butter must be cooled and only then added the eggs. Otherwise, they will curl under the influence of temperature.

· Instead of milk, you can use water, and replace butter with coconut or canola oil.

· Along with raisins, you can add various nuts and candied fruits, which will add new flavors to the product and add freshness. Coconut shavings will not be superfluous either. It will not only add additional viscosity to the dough, but also enrich it with a rich nutty aroma.

· Since cookies increase in size during baking, it is advisable to place distances between them when placing them on a baking sheet.

· Bake at medium temperatures, then the cookies made from amaranth flour will not dry out and will be tender and soft.

· The dish is best suited for children and those who are watching their figure, because amaranth confectionery is healthy, tasty and low-calorie.

· The combination of three varieties of cereals has a beneficial effect on the body, enriching it with vitamins and microelements.

· To add flavor, it is better to use vanillin or any cooking essence, such as almond or rum.

· Sorbitol, xylitol, fructose are refractory sugar substitutes; they do not dissolve well, so they must be mixed thoroughly using a special mixer attachment.

· The egg white must be whipped into a strong foam and only then add another egg. Eggs must be fresh and unrefrigerated.

· The cookies are very tender and fragile. Particular care must be taken when removing them from the baking paper. It's better to wait until the livers have cooled down a little.

· Baking paper or parchment is pre-greased with butter or margarine.

· Amaranth flour itself, like buckwheat, has a low level of gluten, so when baking such a product, rice flour is added.

· In order to make jam, it is not necessary to use a substitute. You can use brown sugar.

· The zest can be either dried or fresh. It is cut into thin noodles, then it will cook faster.

· Starch is used for thickening and should be added last.

· Pieces of zest can also be added to the dough, which will give it a special piquancy.

· These cookies should not be served hot, especially since there is jam inside, which cools very slowly. It's better to wait than to get burned.

· Most often, the readiness of amaranth baked goods is determined by color: from light yellow to dark brown.

· Cookies made from this flour will be crispier if they sit in the oven longer.

· To bake cookies, the oven should be preheated, prepared and monitored. Each oven has different properties, but the approximate cooking time is 12 minutes.

· The product is suitable for those who are trying to watch their figure and are fans of gluten-free food. It is useful for patients with metabolic disorders who are prone to various types of infections.

· Amaranth cookies are a natural antioxidant. The high cost of flour is justified by adherence to healthy eating rules.

· Children will love Orange cookies made from this flour, but are not recommended for those who are allergic to citrus fruits.

· Lemon can be used instead of orange; it is not a risk factor for allergic reactions.

Posted on Allbest.ru

Who can't?

At the same time, you should refrain from consuming amaranth flour products when taking medicines similar action. Such products are not recommended for people with kidney problems: oxalic acid, contained in amaranth, although in small quantities, is contraindicated for them.

The benefits and harms of flour depend on the method of its use. Amaranth flour cannot be eaten raw, without heat treatment. Raw flour can interfere with the absorption of nutrients. After heat treatment, flour and products made from it will only contribute to your health.

Bob's Red Mill, Organic Whole Amaranth Flour, 623 g

Amaranth flour in your kitchen: baking

At home, you can use amaranth flour to prepare products that are pleasant to taste and necessary for the body, primarily baked goods.

Amaranth flour can be used for different types of baking.

Amaranth bread

The recipe for original bread made from amaranth flour will certainly be appreciated by both adults and children, because bananas are included in the dough.

1 cup of amaranth flour, beaten eggs (2 pcs.) Combine with three bananas, grind using a blender, knead well. Add vegetable oil (2 tbsp) and chopped walnuts (0.5 cup) to the dough and bake for 40 minutes, preheating the oven to 180°.

You can diversify such bread, prepared without yeast, by adding ginger, nutmeg, cinnamon, and vanillin to the dough.

Pancakes made from amaranth flour

Delicious pancakes made from amaranth flour are prepared with milk. The pancake recipe is simple.

To do this, add wheat flour (1/2 cup) to amaranth flour (1 cup), mix well, pour in milk (3 cups), 3 beaten eggs, vegetable oil (3 tbsp), sugar syrup (1 tbsp. .), salt - to taste. The dough is thoroughly mixed and ready for baking pancakes.

Pancakes

Amaranth pancakes with kefir - delicious and healthy breakfast for the whole family. Their preparation is simple; the recipe is also based on a flour mixture of amaranth (50 g) and wheat flour (100 g). In addition, you need 0.5 liters of kefir, 1 egg, 2 tbsp. l. sugar, pinch of salt, 1 tsp. baking soda or 1 packet of baking powder.

The dough is kneaded properly, the pancakes are fried in vegetable oil. If desired, you can add raisins, cinnamon, and vanillin to the dough.

Amaranth cinnamon cookies

Cinnamon cookies are a tasty treat. To prepare it, beat 100 g of softened butter and 0.5 cups of sugar, add 3 eggs, and pre-mixed 1 cup of amaranth flour and about.5 cups of starch. Mix the dough well with 1 tsp. cinnamon. Place the dough on a baking sheet lined with baking paper, leave for 1 hour, then put it in the oven for baking.

Confectioners report that any baked goods gain the beneficial effect of amaranth flour. Pizza or muffin, cake, pies and pastries, any dish prepared with the addition of this flour simultaneously has a pleasant taste and beneficial properties.

But baking is not the only use of amaranth flour in the kitchen. It can also be used in preparing main courses, side dishes and even drinks.

Second courses

Cutlets

Cutlets made from amaranth flour will be appreciated primarily by vegetarians, but they will appeal to everyone. For them, you must first prepare mashed potatoes (200 g), grate the carrots on a fine grater (100 g). Flour (preferably semolina) is heated in a frying pan, mixed with mashed potatoes and grated carrots. Having mixed everything well, form small cutlets and fry them in vegetable oil on both sides.

The recipe for cutlets diversifies their taste by adding green peas in the form of puree to the mixture before frying.

Draniki

Draniki with the addition of amaranth flour are prepared traditionally. 5-6 medium or large potatoes are grated on a fine grater and the juice is squeezed out. Add eggs (2-3), a mixture of amaranth and corn flour (2 tbsp each), slaked soda (1/3 tsp). Draniki, like pancakes, are fried in vegetable oil.

Sauces

Onion

2 onions, cut into rings, fry in vegetable oil until golden brown. After the onion is ready, remove it and heat 2 tbsp in the remaining oil. amaranth flour, then add 0.5 liters of broth (meat, vegetable) or water, bring to a boil, and simmer a little over low heat. At the final stage of cooking, add onion, sour cream (2 tbsp), salt and pepper - to taste.

White sauce

2 tbsp. amaranth flour is heated in oil (vegetable or butter - 2 tbsp), add 0.5 liters of broth (can be replaced with milk), bring to a boil and leave for several minutes over low heat. Then add sour cream and salt (to taste). If desired, you can add pepper, mustard beans, parsley or dill, after chopping them.

Bob's Red Mill, Organic Whole Grain Amaranth, 680 g

We described the beneficial properties of amaranth flour in detail in the article “”. Having learned about its exceptional composition and health benefits, many housewives want to learn the features of baking with this flour and try baking bread or cookies in a bread machine or oven.

The main tip when using amaranth flour in baking is to add it only as an additive. Almost any recipe for wheat baking is suitable from it. The optimal dosages of amaranth flour, which are recommended by domestic bakery technologists, are as follows:

7% roasted and unroasted from seeds or bran, instead of first grade wheat;
2% premium fried instead of wheat for rich bakery products;
15% roasted and seed meal instead of peeled rye for rye-wheat bread.

At the same time, in recipes popular in the USA, where amaranth has been used in baking for a long time, the amount of this flour can reach 1/3 of its total amount.

The most delicious bread with the addition of amaranth flour is obtained if you add it to a liquid dough.

Thanks to its dark color and nutty aroma, amaranth flour is also ideal for spiced or chocolate baked goods, or gluten-free chocolate chip cookies. It is worth remembering that the more amaranth in the product, the more intense the brown color will be in the output.

Amaranth flour can be stored for up to 6 months in a sealed container in the refrigerator. If you don't store it in the refrigerator, it can go rancid over time, so it's worth buying only what you can use in a short period of time.

Who is suitable for baking from amaranth?

Amaranth flour is an ideal alternative to wheat flour for those of us who need a gluten-free diet.

This is a very nutritious product that is also an excellent source of fiber. Amaranth is one of the few plants that can provide the human body with protein that is not inferior in quality to animal proteins. This makes it indispensable for vegans and vegetarians.

Because amaranth contains twice as much calcium as milk, it is also ideal for a dairy-free diet. In addition, it provides the body with iron, potassium, and vitamins A and D.

However, it's worth knowing that amaranth has a high glycemic index of 97 (out of 100), so if you have diabetes or are trying to lose weight, it's worth checking with your doctor before including it in your diet.

We have already published simple recipes, now we bring to your attention interesting variations of sweet and savory baked goods with the addition of this wonderful plant.

Quick Banana Bread

Ingredients:

flour: 2 tbsp. premium wheat, 1 tbsp. wholegrain
1 tbsp. boiled amaranth grains at room temperature
½ tbsp. chopped walnuts
1 cup mashed ripe bananas (3 pieces)
½ tbsp. honey
2 eggs
3 tbsp. l. butter (melted)
1 tsp. vanilla extract
2 tsp. baking powder
vegetable oil

Preparation:

Mix wheat flour, baking powder and nuts in a large bowl.
Whisk together bananas, honey, eggs, butter and vanilla in a medium bowl. Add amaranth and mix well.
Pour liquid ingredients into dry ingredients. Stir until the mixture becomes homogeneous.
Preheat oven to 180°C. Grease the mold vegetable oil and place the dough into it.
Bake for about an hour until a toothpick inserted into the center comes out almost clean. This bread comes out quite moist, so don't overdo the baking time.
Cool in the pan for about 10 minutes. Then remove the bread and leave to cool on a wire rack.

Banana cupcake

Ingredients:

flour: 100 g amaranth, 100 g wheat
100 g vegetable oil
3 bananas (mashed)
50 g sugar
2 eggs
50 g nuts
baking powder/soda
vanillin, other spices

Preparation:

Mix flour, baking powder, vanillin or other spices in one bowl, and beat eggs with sugar in another.
Add beaten eggs to dry ingredients, pour in sunflower or olive oil, stir, add bananas.
The dough should come out thick and dense. Add and distribute nuts evenly. Lay out the mold, having previously greased it with oil.
Bake for 35-40 minutes. at a temperature of 180 °C. You can check readiness with a toothpick when the cake is browned.

Bread with Parmesan cheese and dried tomatoes in a bread machine

Ingredients:

flour: 2 1/2 tbsp. baker's bread, 1/2 tbsp. amaranth
1 tbsp. water
2 tbsp. l. olive oil
2 tbsp. l. white sugar
2 tbsp. l. milk powder
1 tsp. lemon juice
1 tsp. salt
1/4 tbsp. grated parmesan
2 tbsp. l. chopped dried tomatoes
1 tsp. dry yeast
1/2 tsp. ground black pepper
1 tsp. dried basil (to taste)

Preparation:

Place all ingredients in the bread machine in the order shown.
Bake according to bread instructions.

Flatbread for snacks

Ingredients:

3 tbsp. dry amaranth grain
6 tbsp. water
olive or coconut oil
pepper, sea salt, dried or fresh herbs to taste

Preparation:

In a large saucepan, bring the water and amaranth to a boil. Add spices.
Cook over low heat for 30 minutes. Stir occasionally.
Cool completely (more than an hour).
Cover a flat pan with parchment and grease it with vegetable oil.
Spread the porridge in a thin, even layer on parchment. Sprinkle sea salt and pepper to taste.
Dry the cakes at a temperature of 40-45 °C for approximately 10 hours.
If you want crispier cakes, you can slightly increase the temperature and drying time.
Let the flatbreads cool and cut into pieces.

Honey nut bread

Ingredients:

flour: 3 3/4 tbsp. baker's bread, 1 tbsp. amaranth
1 3/4 tbsp. water at room temperature
1 1/2 tbsp. chopped walnuts
1/4 tbsp. honey
2 tsp. salt
1/2 tsp. dry yeast
1/4 tbsp. vegetable oil

Preparation:

Combine all ingredients except nuts in a large bowl and mix well.
Add nuts and knead again.
Cover the bowl. Leave the dough at room temperature overnight (at least 8 hours).
Lightly grease the pan with a lid with vegetable oil.
Shape the dough into a loaf according to the shape.
Transfer the dough to the pan, smooth side up. Cover the pan with a lid or towel. Leave at room temperature until the dough rises and fills the mold about ¾ (about an hour).
Place the pan in a cold oven. Cover with a lid or, if there is no lid, with a piece of oiled parchment. Set the temperature to 230 °C.
Bake for 45-55 minutes. Remove the lid and bake for another 5-10 minutes until the bread is dark brown.
Remove from oven and cool on a wire rack.

Crackers with seeds

Ingredients:

2 tbsp. amaranth flour
1 tbsp. seeds (flax, sesame or others to taste)
3 eggs
1 tbsp. l. water
1 tsp. salt
3 tbsp. l. olive oil
coarse salt

Preparation:

Mix all ingredients except coarse salt in a bowl. Knead until a loose dough forms.
Place a piece of parchment paper on the table, place half of the dough on it and cover with another piece of parchment. Roll out the dough into a rectangle approximately 0.3cm thick. Remove the top sheet of parchment and cut into 3cm squares.
Preheat oven to 350°C.
Sprinkle the sliced crackers with coarse salt and place in the pan along with the bottom piece of parchment. Bake for 15-20 minutes. Turn the crackers over once while baking.
Repeat with remaining dough.

Cook with love and be healthy!