Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, March 7, 2012

Quinoa and Amaranth Fermented Flat Breads

(This particular flat bread is made with amaranth grain!)

The other day DH goofed and gave Megan some rice cheese. She'd been rice-free for a few weeks and her hands have gotten a lot better - still dry, but no eczema. Well, the day after the rice cheese goof, Megan complained to me about her hands being itchy. Hmmm. Time to mix it up and rotate some grains. I've been making Lentil and Millet Flat Bread (based on my friend's dosa recipe) instead of Lentil and Rice Flat Bread and decided that quinoa and amaranth would make fine flat breads too. Why not?

So, my friends, I have been making "dosa" with quinoa and amaranth. Although they probably cannot be called dosa anymore. Or flat bread. Maybe I should call them skillet bread. Or alternative tortillas. I don't know anymore. What I do know is that they are yummy and we are all addicted to them no matter what grain they contain. We usually make them on weekends for breakfast and the girls can't get enough of them. To increase their protein content, I am making them with equal amounts of lentils and grain and this has been completely fine - they are still bendy and fabulous. The quinoa flat breads turn out a little spongier and the amaranth flat breads turn out a little crispier. We love them both!

1 cup urad dal OR red lentils
1 cup whole grain quinoa or whole grain amaranth
1 tbsp. plain yogurt (or 1/2 capsule probiotic supplement, such as Bluebonnet)
1/2 tsp. salt

Combine the lentils and quinoa or amaranth in a large bowl. Rinse and drain, then cover with water and let soak at least 12 hours. Drain the soaking water, reserving a little bit for grinding. Scoop the soaked grains into a blender with the salt.  Puree the mixture with enough saoking liquid to the consistency of thick pancake batter (it will be a little grainy).

Place the batter in a large bowl. Stir in the yogurt or 1/2 capsule probiotics. Place a thin towel over the bowl. Place in a warm dark spot (in the summer on the counter, in the winter in the oven with the oven itself off and the oven light on).

Let the batter sit for a day - about another 12 hours. It will get puffy and rise like bread dough - that is natural fermentation. The longer it sits, the tangier it will taste. Stir the batter before covering and storing in the fridge. It will keep for at least a week.

(This batter is pink because I used red lentils!)

When you are ready to make flat bread, transfer some of the batter to a separate bowl. Add enough water to make a thinnish batter. Heat a non-stick skillet (I use a well-seasoned cast iron skillet) over medium-low heat and swirl a little oil into it. When the oil is hot, ladle some batter into the skillet and swirl it into a thin pancake with the back of a spoon.

Cook until bubbly and dry on top and golden brown on the bottom. Flip and cook until golden on the other side. Remove from the pan and repeat. Serve warm and enjoy! We stuff these with a myriad of unconventional fillings - to each their own!

*TK - I promise to make your adai soon! I have been so swamped. But they sound delicious and I can't wait to try them!


TK Kenyon said...

I've got a batch of batter in the fridge right now. Wish I lived close enough to just have you guys over!


Erin said...

Me too, ha! :)

Anonymous said...

Hi. I suggest you do some research on the danger of fermenting amaranth. Spinach and amaranth can become dangerous if left out due to nitrates. I don't know much about it, but just wanted to warn you to maybe look into it before eating it often.

Erin said...

Thanks, I'll look into it.

Unknown said...

Looks interesting, am trying it now. Just wondering when the salt is added?

Erin said...

You can place the salt in the blender with the soaked grains! Thanks for catching that omission!