Thursday, 30 January 2014

Amaranth Flat Bread

Gluten free, Dairy free, Vegetarian, Vegan, low calorie and low fat.
Good source of fiber, protein and full of vitamins and minerals.

Kale Chilli Slaw


2 large leaves of kale 
1/2 cup red cabbage
1/2-1 jalapeño ( choose your heat ) 
3 green onion
1/2 cup grape tomatoes 
1/2 cup corn
1/2 cup black beans ( canned or pre soaked & cooked ) 
1-2 tbsp eggless-gluten free mayo ( add more if you want it more creamy ) 
1 tbsp chilli powder
Salt & pepper to taste
6 homemade amaranth flat bread ( see recipe below )
*use organic when possible


Heat a slightly oiled pan on medium heat, add corn and sauté till just turning brown ( give the pan a couple of shakes and flip the corn ) approx 3-5 minutes then remove from heat 
Slice red cabbage thinly
Remove leaves of kale from the hard stem ( throw stems out ) slice small & thinly 
Chop green onion, jalapeño & tomato ( small ) 
Add all veggies to a mixing bowl then add (pre cooked) beans, corn, mayo, chilli powder, salt & pepper, mix and spoon onto flat bread. For an easy hold and a cute presentation, wrap around with a slightly wilted green onion ( green part only ) and tie.
Or just pick it up by folding it

Flat Bread Recipe


1 1/4 cups amaranth flour
1/4 cup water
1/4 tsp cumin
1/2 tsp tumeric 
1/2 tsp tandoori masala 
Salt & pepper to taste
*use organic when possible


Add all dry ingredients to a mixing bowl-mix well. Add water and mix with a fork or spoon till it forms a dough.
Roll 6 even balls and place back into mixing bowl.
Spread some arrow root powder down on a clean surface and rub some onto your hands to coat them. Flatten each dough ball with palms ( remember to add more arrow root powder when it gets to sticky ) on the board & your hands.
Then with using your finger flatten dough till you get a thin ( approx 5 inch ) circle and it doesn't have to be perfect. I found with using the rollng pin the dough just kept sticking to much even with lots of arrow root powder on it. That's why I used my hands instead. You may have better luck.
Use a wide preferably thin spatula to remove dough from the surface ( as it falls apart very easily when it gets thin ) to a heated oiled frying pan. 
Your pan should be medium to low heat.
Cook on one side till it starts to bubble then flip and cook till done. Approx 3-4 mins per side. For extra crispy, leave on longer.
Remove from pan and let cool. Use right away or store in frig or freezer.

Nutritional Facts

Yields 6 filled flat breads

150 calories
4 g fat
27 g carbs
5 g fiber
7 g protein 

The flat bread on its own if you are using different topping or on its own is :
90 calories
1.5 g fat
17 g carbs
2.5 g fiber
3.5 g protein 

This is my first attempt making a completely dairy & gluten free bread recipe. I got so inspired that I had to make another batch and make something else--some Mexican muffins

I made smaller balls, flattened them the same as the flat bread and placed them in a greased muffin tin, then added some left over Mexican brown rice & bean mixture and topped with cheese. Use a vegan cheese option to keep it vegan & dairy free. I also made a few with out filling and they turned out crispy and I can use them for another time. I baked them at 375 for about 12-15 minutes- still testing these ones. But they were yummy too.

Hope you enjoyed these as much as I did and may you be Nutritionally Well.

No comments:

Post a Comment