Amaranth is a gluten-free grain or seed which contains large amounts of protein and essential amino acids. It has 30% higher protein value than rice, wheat flour, oats, and rye. It’s gluten-free, high in fiber, and really easy to work with. Because it has a subtle nutty, earthy flavor, amaranth flour works very well in baked goods.
1. Amaranth Flour – 1/2 cup
2. Barnyard Millet Flour – 1/4 cup
3. Arrowroot powder – 1/4 Cup
4. Olive Oil – 2 tbsp
5. Salt – 1/2 tsp
6. Water – as per requirement
Instructions:
1.Mix all the ingredients except water.
2. Keep adding water gradually to make the dough.
3. Roll it like a thick chapatti almost like Puri & cut out a circular shape bigger than the size of the tart mould.
5. Set the layer of this chapatti on tart mould by pressing it firmly, make sure the edges are clear.
6. Make small holes with the help of a fork.
7. Fill it with your desired filling – sweet or salty
8. Roll another chapatti, this time absolutely equal to the size of tart mould (top)
9. Preheat the oven at 180°C for 10 minutes
10. Bake at the same temperature for 29 minutes. (oven baking time may vary with different ovens)
Filling:
Any veggie filling of your choice..
