Meetings and pleasant conversations with friends, as well as delicious food to share – these are the festive moments for us! Meeting times and topics of conversation will always be found, and the variety of delicious gluten-free, whole plant-based food allows for tasty treats. These are also the moments when I prepare plant-based food that will also appeal to people who do not eat healthy plant-based and gluten-free food.

For the Party platter ”Amaranth biscuits”, I was inspired by French cheese platters served with wine for a light treat. I wanted to surprise our friends with a similar light dinner, but made with completely plant-based gluten-free ingredients. I decided to make almond cream cheese because the almond flavor and aroma is well received by all people, regardless of their eating habits. I added fenugreek powder for a light flavor that complements the almond flavor perfectly. So I needed something to put the cream cheese on. Since the almond cream cheese has a light aroma and flavor, I wanted to serve it in combination with something that has a richer flavor. So I decided to make amaranth biscuits, which are without added salt and can be combined with both salty and sweet foods. Amaranth has a rich nutty aroma and a light specific aroma that resembles the earthy aroma of roots. I combined amaranth with sesame and dill seeds, as well as flax and poppy seeds, whose aroma dominates the specific amaranth aroma. Thus, the biscuits were obtained with a light nutty taste and a rich aroma of seeds – they are perfectly complemented by the almond flavor of the cream cheese. I wanted to enrich the flavors, so I supplemented the Party platter ”Amaranth biscuits” with different types of olives – natural Kalamata olives and green olives with almonds.

Party platter ”Amaranth biscuits” can be served as a morning breakfast or as a light dinner along with seasonal fresh vegetables. Instead of a large platter, you can serve the amaranth biscuits and almond cream cheese in individual portions along with olives and seasonal fresh vegetables.

From the quantities of the ingredients in the recipe, 40 amaranth biscuits are obtained, each 20g biscuit.

Amaranth biscuits placed in a lidded box can be stored in the refrigerator for up to 7 days or at room temperature for up to 3 days.

Almond cream cheese can be refrigerated for up to 3 days in a container with a lid.

Party platter ”Amaranth biscuits”

Course: Party, Recipes

Количество

1080

грама

Подготовка

minutes

Готвене

minutes

Калории

3223.46

ккал

Amaranth biscuits with almond cream cheese

Ingredients

amaranth biscuits
400 g amaranth seeds
can be replaced with amaranth flour
80 g yellow flax seeds
60 g tapioca flour
20 g psyllium powder
40 g brown flax seeds
20 g blue poppy seeds
20 g sesame seeds
10 g dill seeds
6 g citric acid
6 g bicarbonate of soda
600 ml filtered water
– baking paper
almond cream cheese
140 g peeled almonds, pre-soaked in water for 24 hours
20 ml fresh lemon juice
8 g rock salt
it can be replaced with any other salt
5 g fenugreek powder
200 ml filtered water
10 g apple pectin
10 g psyllium powder

Cooking instructions

With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately. With the dry grinding attachment of the blender, I grind the amaranth into flour, and then the yellow flax seeds.
In a large bowl, I put ground amaranth flour and ground yellow flaxseed, add tapioca flour and psyllium powder, citric acid and baking soda, seeds. I stir until the dry ingredients are evenly mixed. I add the water and stir until a uniform mixture is obtained, leave aside for 10 minutes to thicken the mixture. With a kitchen scale, I divide the mixture into 40 equal parts /about 28 g each/.
I cover with baking paper two metal trays for baking biscuits. I put one piece of dough on the baking paper, dip the bottom of a metal measuring cup in water and then press the dough to make a flat biscuit. This is how I space each cookie apart until the baking trays are filled. I put the metal trays on 2 levels in a preheated oven at 150°C with a fan and bake for 10 minutes. Then I change the levels of the trays and bake for another 10 minutes – I put the tray from the lower level on the upper level and the tray from the upper level on the lower level. I take out the trays with the baked biscuits and lightly press each biscuit with the bottom of the metal measuring cup so that they are perfectly flat as they puff up slightly during baking. I transfer the warm cookies to a wire rack tray to cool completely. I put biscuit dough in the baking trays again and bake until all the biscuits are ready.
In the jug of the blender, I put the pre-soaked and peeled almonds and water, salt and fenugreek powder. I blend until a smooth homogeneous mixture. I pour the mixture into a bowl and add the apple pectin and psyllium powder. I mix well and leave aside for 10 minutes for the mixture to thicken.
In a small bowl I put the almond cream cheese and place it in the middle of a large plate, in two other bowls I put different types of olives and place them on both sides of the bowl with the almond cream cheese. On the side I arrange amaranth biscuits. I serve the prepared platter together with chopped fresh seasonal vegetables as a morning snack or a light dinner.