Amaranth Walnut Patties Recipes

AMARANTH WALNUT PATTIES

Steps:

• Cream the chickpean rice miso in the 1 tbsp of water
• Bring water, amaranth, and salt to boil. Cover then simmer on Med high for 20 minutes or until all water has evaporated. Transfer cooked amaranth into mixing bowl and allow to cool.
• Combine remaining ingredients, except oil, amaranth and blend thoroughly. Mixture should hold patties together.
• Add oil to large heated skillet.
• Form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side.

WALNUT SAUSAGE PATTIES

Steps:

• In a food processor, pulse the nuts to a coarse crumb. Add the oats, maple syrup, brown sugar, sage, thyme, salt, rosemary, cayenne, nutmeg, red pepper, eggs and some black pepper and continue to pulse just until the mixture comes together into a thick batter. There should still be some coarse bits of oats and walnuts.
• Heat a generous layer of oil in a skillet over medium-high heat. Dollop 2 tablespoons of batter per patty into the skillet, allowing at least 1 inch between patties, flatten them slightly and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side, another 4 minutes. Transfer to a plate lined with a paper towel to soak up excess oil. Repeat with the remaining batter.

AMARANTH-WALNUT COOKIES WITH BRANDY

Steps:

• 1 Place the 4 ounces of walnuts and 2 tablespoons of the sugar in the bowl of a food processor fitted with the metal blade. Process until the mixture looks sandy and the nuts are finely ground, about 15 seconds.
• 2 Whisk together the white whole wheat flour, amaranth flour, and salt in a medium bowl. In a large bowl, beat the butter with an electric mixer at medium speed until smooth, about 30 seconds. Gradually add the remaining sugar and beat until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed. Add the egg yolk, brandy, and vanilla and beat until well blended, about 30 seconds. Reduce the speed to low and beat in the nut mixture, then gradually add the flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
• 3 Place a rack 1 notch below the center of the oven and preheat to 350°F. Line 2 large rimless baking sheets with parchment paper. Place the amaranth seeds in a small bowl.
• 4 Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center.
• 5 Bake, 1 sheet at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.