Revisiting one of my TV Chef appearances cooking live a delicious gluten free, quick and easy, organic, vegetarian recipe from one of my cookbooks.
CHICOPEE, Mass. (Mass Appeal TV Nov 21, 2016) – Leslie Cerier, The Organic Gourmet shows us how to make Amaranth Corn Croquettes, a popular appetizer she loves to teach in her cooking classes. Perfect for a quick lunch, dinner party or holiday feast.
This croquette (aka flat bread) is easy to make, and it’s a great accompaniment for just about any soup or stew. Because it’s so festive and colorful, it also makes a great appetizer. When I teach this recipe in my popular group and private cooking classes, the croquettes get eaten before we set the table.
Serves 3 or 4
1 cup organic amaranth flour
½ cup organic corn flour
1 teaspoon sea salt
½ cup lukewarm water
1/3 cup minced organic onion
½ cup minced organic red or green bell pepper
2 to 3 tablespoons organic ghee, virgin coconut oil, or sesame oil
½ cup (about 2 ounces) grated cheddar cheese (optional)
Coat a work surface with ¼ cup amaranth flour or corn flour.
Combine the amaranth flour, corn flour, salt, and water in a bowl. Mix until the dough comes together, then add the onion and bell pepper and mix them in. Transfer the dough to the work surface and knead for a few minutes, until slightly sticky. Use your hands to shape dough into flat rounds 2 to 3 inches in diameter.
In a small skillet, heat the ghee medium-high heat. Once it melts, swirl it around to coat the pan. Fry the flat breads until browned and crisp, about 3 minutes on each side. If using cheese, sprinkle a bit on top of each flat bread and let it melt. Serve warm.
Copyright © 2010, originally appeared in Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights revert back and are reserved to Leslie Cerier.
