I have, what I like to call, "Octopus Syndrome" in the grocery store. This means that, out of nowhere, I suddenly grow six additional arms that like to grab at anything that looks good, is shiny, or contains chocolate. This results in a hefty bill and in me stuck carrying multiple bags across campus. This time around, two of my random purchases were adzuki beans and amaranth. My experience with either was limited, so much so that prior to tonight evening all I had under my belt was a sad, pathetic pot of mushy beans and a grumbling tummy.
That all changed tonight. My mind got crankin' and me and my eight arms went into the kitchen to throw things together and pray that it resulted in, well, something. I now have a profound love for both ingredients; puffed amaranth may even beat out millet as my favorite grain. Then again, I haven't actually cooked amaranth yet, which I've heard is pretty funky. So, for now I'll stick to popping amaranth and cooking my sweet millet.
These are similar to my millet yam cakes, but with Asian inspired flavors and the most wonderful nuttiness from the amaranth. These cakes are full of complete protein, lots of flavor and just the faint touch of the sea from a dash of dulse granules. They're even gluten-free to boot!
I know these don't look very appetizing, but they most certainly are.
Puffed amaranth adzuki cakes
- 1/4 cup amaranth
- 2 cups cooked adzuki beans
- 1 garlic clove, minced
- 1T toasted sesame oil
- 1T wheat-free tamari
- 1t mellow white miso (optional)
- Red pepper flakes, to taste
- Fresh cilantro, to taste
- 2T sesame seeds
- 1/4t dulse granules
- Pop amaranth: Heat a large pot on high heat. Place amaranth 1T at a time, cover and shake until most or all of the grains are popped. It should take between 15-20 seconds. Continue until all the amaranth is popped.
- Place amaranth and remaining ingredients into a bowl and, using your hands, mash until ingredients are combined and you can form the mixture into balls. Divide mix into 4 equal portions, form into patty shapes and chill for at least an hour.
- Preheat oven to 375 and bake for 20-25 minutes (flipping halfway through) or until golden brown on both sides.