I’ve been eating a ton of arepas lately with almond cheese or avocado. For me it’s my soul food, it reminds me of my country Venezuela that has been going through extremely though times.
Since I’ve eating them so often, this morning I woke up and decided to make a new arepa recipe just to add some goodies and super foods to the regular arepa with cornmeal flour. They turned out to be very good, and very similar in flavor and texture to the regular ones.
Aside from the cornmeal flour (Harina Pan), the recipe has hemp seeds, chia seeds, and oatmeal for extra goodness without altering the flavor. The hemp seeds are a plant based protein source that adds 10 grams of protein for every 3 tablespoons. The chia seeds is one of the foods with the highest Omega 3 content, extremely high in antioxidants, and they are 20% protein. They have been proven to speed up metabolism, fight inflammation and are great for digestion. As for the oatmeal, it adds extra high quality carbohydrates in the form of fiber and helps you feel fuller for the rest of the day.
One little tip, if you decide to make these you should make a whole bunch in advance, like I do every Monday, and heat them up in the oven when you feel like eating one.
- 1 cup Harina Pan
- ½ cup old fashioned oats
- 3 tb of hemp seeds
- 1 tb of chia seeds
- Water to achieve desired consistency
- Himalayan salt to taste
- Combine all ingredients in a bowl and massage until desired consistency is achieved
- Separate mixture and make disk shapes. I make mine thin of about 1 to 1.5 cm thick
- Place skillet on medium high heat and coat it with ghee or avocado oil.
- Place arepas on the skillet and let them toast evenly on both sides.
- Finish cooking in the oven at 350F for about 15 minutes or until they look golden and sound hollow when tapped.
Leave a Reply