10/12/2024
A Little BLAST from the PAST, Microgreens on Pancakes, ;-) Amaranth and Quinoa Flour, Ground Coco Nibs, Raspberry Coulis, Toasted Meringue and Amaranth and Fennel Microgreens
Pancakes:
Ingredients:
3/4 cup amaranth flour
3/4 cup quinoa flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar or Agave Syrup
2 tablespoons crushed coco nibs
2 flax eggs (or regular eggs)
1 1/4 cup almond milk (or milk of choice)
2 tablespoons melted butter or coconut oil
Instructions:
Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Allow to sit for 3 minutes.
Pour the wet ingredients into the dry and stir to combine. Once you have a smooth batter, it's time to cook! Preheat a pan over medium-low heat. Use a little cooking spray to grease it. Spoon 1/4 cup of batter onto the pan and gently spread it out with the back of a spoon. Cook the pancakes until bubbles begin to form, about 1 minute, then flip and cook another 1 - 2 minutes. Repeat until all the batter has been used.
Serve the pancakes immediately with your favorite toppings. You can also freeze these pancakes and reheat them in the toaster oven.
Raspberry Coulis
Ingredients
1/4 cup sugar
1.5 tablespoons water or orange juice
6 ounces raspberries
1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)
Instructions
Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using and stir to combine.
