Amaranth 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.
The most common use for "grain" amaranth is to grind it into a flour for use in breads, noodles, pancakes, cereals and cookies. Practically gluten-free. Use it in grain-free recipes with tapioca, arrowroot, or other starchy flours to lighten baked goods made with amaranth. Amaranth can be popped like popcorn or flaked like oatmeal. Cooking: Add amaranth to twice as much water for a rice-like texture or 2-3 times as much water for cereal or to add to breads. Cook until tender, about 18-20 minutes.
Amaranth is an ancient pseudo-grain that originated in South and Central Americas. It was grown extensively during the height of the Aztec civilization in Mexico in the fifteenth century. Provides a pleasant, robust, nut-like flavor to foods. Amaranth contributes more protein (is a "complete" protein), lysine, calcium, iron, potassium, phosphorus, and magnesium than other grains. Protein content is about 12-17%. Also a good source of vitamin C and beta carotene.
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