Amaranth and Sweet Potato Cakes
1. In a small saucepan, add 1½ cups of water to the amaranth and salt, and stir thoroughly. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. The amaranth will be the consistency of a thick porridge. Cover and let stand for 5 minutes.
2. In a mixing bowl, stir together amaranth, gluten free flour, sweet potatoes, scallions and herbs. The batter will be very thick.
3. Heat oil in a frying pan over medium heat. Using more oil will give a crispier but also greasier pancake. Lightly coat cakes with a dusting of flour and cook pancakes 2-3 minutes on each side, until golden. Leave cooked cakes on paper towels until ready to serve. The mix should make about 5 pancakes.