Amaranth - A Grain With A Sweet, Nutty, Mild And Malt Like Flavor.
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Amaranth is not a “true” grain however, it can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent.
This wonderful grains flour is used in making pastas and baked goods. As it contains no gluten, it must be mixed with other flours for baking yeasted breads or it will not rise. One part amaranth flour to 3-4 parts wheat or other grain flours is a good ratio. If you are making flatbreads, pancakes and/or pastas, 100% amaranth flour can be used. As with most seeds, sprouting them will increase the level of some of the nutrients. They can be used on sandwiches and in salads, or to munch on as is.
To Cook: - boil 1 cup seeds in 2-1/2 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18 to 20 minutes. Adding some fresh herbs or minced ginger to the cooking liquid can add interesting flavors. Use also with beans or legumes or a main dish.
For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts. This grain has a "sticky" texture that contrasts with the fluffier texture of grains containing gluten and care should be taken not to overcook it as it can become "gummy."
Here are some of our
favorite Amaranth recipes
for you to try as you like.
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