Some time ago I wrote about this interesting pies / eggs from small grains of amaranth, but I wanted to post a version with the cooked amaranth, because the flavor is quite mild, and the texture is accomplished easier for spreading on bread or cracker. What we need:

• 200 g amaranth
• 100 g raw almonds
• 2 tablespoons extra virgin olive oil
• 2 onions
• 1/2 lemon
• pinch of salt
• parsley for decoration

Soak almonds overnight in cold water. In the morning wash and drain. Grind in a blender along with a cup of coffee filtered water, 2-3 tablespoons olive oil, salt and onion - about 2-3 minutes.

Boil until tender amaranth separate and evaporate water (1:1). Good Amaranth almond "mayonnaise" are in approximately equal amounts. Mix everything in a large bowl and leave in the fridge for at least 3-4 hours to be seasoned well pate.

Enclosed in a jar, pate can stand up to 2-3 days in the refrigerator. Consume chilled as an appetizer or on a slice of bread.

Bon Appetit!

More posts: