Find fun and healthy ways to use your Amasar Products

Breadfruit & Pumpkin Fritters

  • Frying oil
  • 1 pound of local pumpkin
  • 1/2 cup of All-Purpose Breadfruit Flour (available at our store)
  • 1  local egg 
  • 1/4 tsp Powder cloves
  • 4 tbsp Maga Brown sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/4 tsp Salt
  1. Cook the pumpkin in boiling water, with salt to taste, let it drain in a colander (approx 30 minutes) to eliminate water.
  2. In a container, combine Amasar’s flour, salt, cinnamon, cloves and sugar; Then add the pumpkin, egg and vanilla and mix until a thick dough is obtained.
  3. Heat oil to 375 degrees F. Fry the belly with the help of a metal frying spoon. Cook until golden brown on both sides.
  4. Drain on paper towel.


Vegan Breadfruit & Chocolate Cake with Sweet Pepper Jam


For the cake:

  • 3 3/4 cups of  all-purpose Breadfruit mix (475 g)
  • 3 cups sugar
  • 1 cup Cortes cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 cups water
  • 12 oz cup non-dairy milk (I used unsweetened soy)
  • 1 Tbsp vanilla extract
  • 3/4 cup neutral oil such as canola
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp brewed coffee

Frosting and jam:

  • 16 ounces vegan cream cheese, room temperature
  • 1 cup Earth Balance (2 sticks), room temperature
  • 4 cups powdered sugar, sifted
  • 1/2 to 2/3 cup sweet pepper jam


Cake batter:

  1. First of all, preheat the oven to 350 degrees F.
  2. In a bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add the sugar and whisk to combine. In another bowl whisk together all the wet ingredients (the water, milk, vanilla, oil, vinegar, and coffee)
  3. Mix together the wet mixture into the dry mixture. Divide the batter evenly among the three pans, and bake 28 to 32 minutes or until the tops bounce back when lightly pressed.
  4. Let the cakes to cool in the pans for 15 minutes.


  1. Mix the room temperature cream cheese and butter until light and fluffy, about 5 minutes. Add sifted powdered sugar 1 cup at a time
  2. Place the frosting in the refrigerator for 15 to 25 minutes.

To assemble the cake:

  1. Place one cake layer on a serving plate and spread about 1/4 to 1/3 cup of the jam on top of the cake. Spread a thin layer of frosting on top of the jam. Repeat the process for the second layer.
  2. For the 3rd cake layer and frost the top and decorate it with Dulzura Borincana coco and chia bars and a lil bit of cocoa. (optional)

This delicious recipe was inspired by Lori Rasmussen from


Breadfruit Fritters (Empanadillas)Gluten Free


  • 1/2 cup dry white wine (e.g., Pinot Grigio, Chardonnay)
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons nonhydrogenated vegetable shortening
  • 2 cups of all-purpose breadfruit gluten-free flour
  • 1 teaspoon xanthan gum
  • 3 to 4 tablespoons milk or cream


  1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together. Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
  2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
  3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
  4. After the dough has rested, roll until it is about 1/8-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.
  5. Diced you chicken and marinate it with Chuleria en Pote seasoning, Chef Piñero BBQ sauce, salt and pepper.
  6. cook chicken  and then filled the rolled dough with chicken.
  7. Fry on each side till golden brown.

Enjoy warm and dip it with your favorite sauce.


Delicious Breadfruit Funnel Cake


  • 1 1/3 cups of  all-purpose breadfruit gluten-free flour mix
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup milk (regular or non-dairy)
  • 4 cups approximately oil of your choice for frying


In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt. Add in the eggs, vanilla and milk and whisk. Let the mixture sit for about 20 min. before cooking.

How to make the funnel cakes?

  1. Heat the oil in a pot. 
  2. Hold your funnel and place your finger on the funnel’s smallest opening to block. Measure about a half cup of batter into the funnel and position above the oil.
  3. Quickly remove your finger and drizzle the batter in a freeform pattern to make the funnel cake. Be sure to leave gaps as the cake will puff up slightly.
  4. Let the funnel cake cook for about 1 minute before flipping, and fry each side until golden brown.
  5.  Remove to a paper towel to remove the excess oil and repeat with remaining batter.
  6. Top the funnel cake with your favorite Pinta Gelato and some crumble Dulzura Borincana coconut and chia bar.

Best enjoyed while warm

Crunchy Eggplant Fritters


  • 1 eggplant
  • 1 cup of  Amasar’s All-Purpose Flour
  • 1 egg
  • A pinch of salt and pepper
  • A drizzle of olive oil


  1. Cut the eggplant in wheels or the shape you want
  2. Drizzle of olive oil on both sides  and then season them with the salt and pepper
  3. Cover the eggplant first in the breadfruit all-purpose flour and then cover them with the eggs
  4. Finish them off in the breadfruit flour again
  5. Fry till golden brown on both sides

Bon appetit my friend!!!

Tropical Pancakes


  • 1 cup of Amasar’s Pancake and waffle mix
  • 1 1/2 cup of water
  • 1 egg or substitute
  • 2 tbsp. sugar
  • 2 tbsp butter
  • A pinch of salt


  1. Mix all dry ingredients in a bowl.
  2. Slowly add all wet ingredients while mixing the batter.
  3. Mix well until it’s lump free.
  4. Pre heat a pan and keep the heat low when adding the batter.
  5. Suggestion: Make small pancakes to make sure it cooks well and faster.
  6. Flip the pancake when you see many bubbles on the top side.
  7. Serve it with your favorite fruits.

Bon appetit my friend

Carrot and “nutty” breadfruit cake


  • 1 3/4 cups of Amasar’s All-Purpose Flour
  • 1 1/2 cups sugar
  • 2 tsp of baking powder
  • 3/4 tsp of salt
  • IMPORTANT: Wet ingredients should ALL be in room temperature 
  • 1 cup of milk
  • 1 cup grated carrot
  • 4 eggs
  • 1 cup of butter
  • 2 tsp vanilla


  1. Preheat oven at 350 Fahrenheit.
  2. Mix all the dry ingredients well.
  3. Add the butter one piece at a time and mix.
  4. Slowly add the rest of the wet ingredients while mixing.
  5. Grease the pan and pour.
  6. Bake for 30 to 35 minutes

Bon appetit!

Breadfruit cookies


  • 4 cups of Amasar Breadfruit Flour
  • 1 ½ cup of brown sugar
  • 2 bars of softened butter, not melted
  • 3 eggs
  • 4 teaspoons of baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon of salt


  1. Creme butter and sugar for 10 minutes
  2. Add the eggs one by one, beat well, add the vanilla
  3. In a separate container, mix the dry ingredients
  4. Add the dry ingredients to the mixture of butter and sugar, mix well.
  5. On a flat surface, sprinkle flour and knead the dough until the desired thickness is reached.
  6. Cut the dough and place in a tray with “parchment paper”
  7. Bake at 350˚F for 8-10 minutes

Bon appetit my friend!!!

Easy & Delicious Mug Cake


  • 1/4 cup of Amasar Breadfruit Flour
  • 1/3 cup of Milk
  • 1 Tbsp. butter
  • 2 tbsp. of Brown Sugar
  • 1 tsp. of Vanilla extract
  • Pinch of salt


  1. Melt the butter in the mug for  30 seconds
  2. Add the rest of the ingredients and mix well ( you can add fruits or nuts to the recipe for more flavor)
  3. Warm in the microwave for 2 to 3 minutes and enjoy hot

Bon appetit my friend!!!

Breadfruit Cupcakes


  • 2 Cups Amasar Blend
  • ¼ Cup oil
  • 3/4 Cups brown sugar
  • 3 Eggs or substitute
  • 1 Cup of preferred milk or water
  • 2 Tsp. of vanilla
  • 1 Tsp. of cinnamon
  • 1 Pinch of salt
  • 1 Pinch of baking soda
  • Be creative … Add bananas, nuts, others


  1. Preheat oven at 350F.
  2. Mix all the ingredients well.
  3. Place in a tray of cupcakes with papers.
  4. Bake 20 to 25 minutes.

Simply Rich Breadfruit Waffles


  • 1 cup of Amasar Breadfruit Flour
  • cup of  Milk
  • 1 Egg 
  • 1 /4 cup of butter
  • 1/2 cup of sugar
  • 1/2 tsp. of Vanilla extract
  • 1/2 tsp of salt

(You can also use Coconut Milk other milk choice or even water)


Mix all dry ingredients in a bowl.

2. Slowly add all wet ingredients while mixing the batter.

3. Mix well until it’s lump free.

4. Pre heat your waffle maker at medium heat and put a scoop of batter.

5. When it indicates that it’s ready open the waffle maker.

Careful when taking the waffle out, it should be veryhot.

6. Serve with your favorite fruits.

Vegan Breadfruit Soup


  • 1/3 cup of Amasar Breadfruit Flour
  • 3 cups broth of your choice
  • 1 small shredded carrot
  • 1/2 chopped onion
  • 1 tbsp. Puerto Rican sofrito
  • 1 tsp. ground fresh garlic (optional)
  • 1 tbsp. of olive oil
  • 1 tsp. sea salt (may vary to your taste)
  • Cover with 1/2 Cup of vegetable hash to serve over the soup (red bell pepper, onion, green onions, and cilantro)


for two serving

  1. In a separate container, add 1/3 cup of Amasar Breadfruit Blend and 3 cups of the selected broth. Mix at room temperature
  2. In the pot where you will prepare the cream, stir-fry all other ingredients together.
  3. Add the mixture of water and flour to the pot with the Puerto Rican sofrito, stirring constantly for 3 to 5 minutes. Let boil, cover and leave at medium heat for 8 to 10 minutes.
  4. Serve the hash of vegetables on top of the soup.

Bon Appetit!