Amaranth Farinata

Taking advantage of these two days of solitude in the country, I made a super delicious cake which even the most convinced raw foodist could not resist. But first, my lunch 😆 …

Ingredients:
80 gr of chickpea flour
60 gr of amaranth flour
1 tablespoon of nutritional yeast flakes
salt
1 tablespoon of shoyu
water, as needed
turnip greens
cheese veg (home made)
poppy seeds
oil to grease the pan

Method:
Combine the flours and add enough water to obtain a batter not too liquid, but creamy. Add salt, yeast and shoyu. Mix, trying not to leave lumps and let it rest in the fridge for 1 hour. Wash and cut the turnip greens. Steam cook them in a pressure cooker for 2 minutes from the whistle. Get the batter and pour it into a greased pan; bake in the oven at 180°C for about 10-15 minutes. Once removed from the oven, turn it upside down on the plate, add the turnip greens and the veg-cheese (mine was made ​​of vegrino, soy milk, tapioca powder, olive oil and 1 small cooked onion, cooked in a pot and let cool in the fridge). Decorate it with a handful of poppy seeds, and voilà! lunch is ready.

I added the amaranth flour as I had nothing else and I was busy taking pictures of my cake … therefore I wasn’t even thinking about what I was doing! I would have never thought it could so delicious.

Enjoy your meal! 😛

Chef: Romina from VeganBlog

1. EleonoraNW3 12 April 2012 at 05:06

   

   seems excellent. never tried amaranth flour… I wish I had your pantry, you seem to have almost everything 🙂
   this farinata must be delicious 🙂
   also, pics are perfect, as usual!

   
   
2. Romina 12 April 2012 at 20:24

   

   Thank you so much! 😛