Amarant, scarlet, crimson, eggplant ... almost sounds like a review of a range of Renaissance master painted:) Do not, however, will lecture on the painting or the palette. It will, as usual, about food:) Because it so happens that one of my favorite words that sound seasoned with sensual thrills, they are also the names of colors and have their counterparts in the kitchen. It only confirms, once again, how sensual it is to eat and that each chef is an artist who with his rich palette of ingredients so chooses flavors, colors, smells (and words!)) to create a dish that in one the most perfect composition.
very successful attempt with roasted millet and jaglanymi mufinkami encouraged me to experiment with amaranth. Amaranth , otherwise known as scarlet or purple corn (actually pseudo-grain) has always grown in our home gardens as ornamental plants and even a few years ago not have occurred to me that the beautiful, scarlet hanging the flask to which consists of thousands of tiny seeds can be eaten. Meanwhile, it appeared that this modest plant is one of the oldest cultivated in the world. Appreciate it already ancient Mayan civilizations, the Incas and Aztecs, considering it a sacred plant whose advantages were used in everyday food and religious ceremonies. And the advantages of grain amaratusa is really a lot. The content of iron and protein przyswajanego easily beats all other plants, as well as milk and red meat. It does not contain gluten, but has plenty of fiber and important components minerals.
Amaranth is available in the form of grain, flour and so. popping, or roasted beans that can be done alone, prażąc grains on a dry frying pan, just like corn or millet. Amarantusowy popping has a mild, slightly nutty flavor and can use it in different ways and sweet and savory. Start the amarantusowe baked cookies. Precisely amarantusowo-banana with raisins, a modified provision found in the blog Not Just Apples . This type of cookie, "sponge", not crunchy and soft, moist, slightly sticky surface and freckled from amaratusowych, roasted seeds. If a banana is very ripe and sweet, you can add to the dough a little less sugar, and add oil instead of butter, but in both versions are delicious and very nutritious:)
Cookies amarantusowe:
1.5 cups toasted amaranth (popping)
1 banana,
1 / 2 cups sugar,
1 / 2 cups raisins sultanas,
1 egg, 1
cups of flour, 40 g
butter (or 1 / 4 cups oil )
1 / 2 teaspoon baking soda,
1 / 2 teaspoon baking powder 1 teaspoon sugar
with real vanilla,
pinch of salt
sugar, vanilla sugar, egg, melted butter and crushed banana mix.
In a separate bowl, mix flour, baking soda, baking powder, salt, raisins and blanched before popping amaratusowy. Mix dry ingredients with a spoon and wet.
on paper lined baking sheet to impose a spoon (actually it is best to go with two spoons:)) equal portions of dough. Preheat oven to 180 degrees and bake cookies about 8-10 minutes.
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