Wednesday, May 8, 2013

Amaranth and Pepita Waffles (vegan)


These waffles are my ode to Aztecs - as they were one of the firsts to use the ancient grain amaranth and one of the first documented to eat pumpkin seeds. Also, I just learned the Greek word for pepitas according to this site is passatempos, which is the Italian phrase for passing time and also the name of a song of one of my favorite musics groups from Greece, Imam Baildi.
I woke up one weekend morning, opened the pantry and saw these two together in waffle matrimony. Earthy and nutty, these waffles made for a hearty (and vegan) breakfast. 

Amaranth and Pepita Waffles


3/4 cup amaranth flour

1 cup flour
1 1/2 tsp baking powder
1 cup soy/almond/coconut milk
pinch of salt
2 tsp. canola oil
1/4 pepitas, toasted

Mix dry ingredients together, add wet ingredients and mix until smooth. Follow waffles iron instructions - cook until golden brown, top with butter(vegan) and maple syrup. Perfection! 


4 comments:

Ivy said...

I have never heard of amaranth flour before but a great idea to make these vegan muffin waffles. They look delicious and with some Greek honey on top, I'd fast during the whole Lent :)

Banana Wonder said...

Ivy - Greek honey is always the best, I would totally do that if I had some.

Traditional Lebanese cooking said...

i too haven't hear of amaranth flour. Can we use plain flour instead? will the taste be entirely different?

banana wonder said...

Traditional Lebanese - Of course - or a finely ground corn flour would work great.