A mixture of equal parts amaranth flour and cornmeal makes a tasty substitute for bread crumbs for dredging foods to be fried or roasted. Amaranth is exceedingly versatile and I will call it superfood. You can try substituting 1/3 cup coconut flour for the oat flour, although I have not tested this substitution. Amaranth flour is used in some traditional Indian flatbreads, including rajira roti and rajgira paratha. Vegan recipes using Amaranth flour. Alternatively you can substitute two eggs for the oat flour and make slightly thinner pancakes. It contains all 9 essential amino acids including lysine, an essential amino acid which is lacking in most plants. Cooked amaranth is porridge-like, so breadcrumbs helps absorb liquid. People on gluten-free diet normally eat Amaranth. It is also a great source of manganese, magnesium, phosphorus, iron, and antioxidants. Brilliant source of protein, micronutrients, fibre. https://www.powerhungry.com/2017/05/amaranth-green-onion-fritters-vgf See a recipe below. It’s naturally gluten free and has a lovely nutty flavour. Amaranth flour is made from amaranth. Amaranth is nutritious and is gluten-free. I have tested this recipe with eggs and it is delicious but not vegan! Amaranth is a unique plant and a powerhouse of fibre, protein and other nutrients.

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