Organic Whole Amaranth Flour / 375 g
Organic gluten-free flour of wholemeal Amaranth. Rich in fiber and protein, suitable for bread, focaccia, biscuits, and cakes.
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Nutritional Information. Average Nutritional Values per 100 g:
Average Nutritional Values for 100 g
Energy 1561 kJ 371 kcal
Fat 6.50 g
of which saturated 1.70 g
Carbohydrates 56.00 g
of which sugars 1.50 g
Fiber 15.20 g
Protein 14.50 g
Salt 0.0525 g
Recipe for Tart with Amaranth Flour
Mix 300 g of Amaranth flour with 5 tablespoons of extra virgin olive oil, 100 g of brown sugar, a pinch of salt and gradually add about half a glass of water according to the consistency of the dough. Then add 1 pinch of baking soda and 1 of cinnamon. Continue to work the pastry until it forms a smooth and homogeneous dough. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes. Then roll out half of the dough to make the base for the tart and place it in an opening circle mold, forming a high edge. Spread 200 g of jam * then form strips with the dough and arrange them in a grid over the jam. Bake for about 35 minutes at 180 ° C in the lower part of the preheated oven.
Recipe for Fresh Pasta with Amaranth Flour
Arrange 300 g of wholemeal amaranth flour on a work surface, pour 75 g of water into the center of the flour, add salt and start kneading. Add another 75 g of water and continue to knead vigorously for 10 minutes until you get a smooth and homogeneous dough. Once the dough is obtained, wrap it with cling film and let it rest for half an hour. Roll out the dough and give it the desired shape. Cook in abundant salted water.
* For people intolerant to gluten, it is recommended to choose the ingredient among the products suitable for the celiac's diet.