Amaranth in delicious recipes

Amaranth in delicious recipes

Nutritionally, amaranth has a similar profile to other grains, except one thing: it has way more protein, including lysine, an amino acid missing in many other grains. Amaranth is a gluten-free super-grain. It also comes from a gorgeous plant. Let’s take advantage of amaranth’s gelatinous quality and use it to thicken soup, in cream for baby or in pudding.

 

Amaranth Mash for Babies

For 1 small child

  • 2 Tbs amaranth
  • 50ml light cream
  • 1/2 tsp honey
  • 1 apple

Mill the cereal finely and mix 150ml water. Bring to the boil in a small saucepan whilst stirring continuously and allow it to boil briefly. Remove from the stove and allow to cool slightly. Stir the cream and honey into the mixture. Grate the apple and mix in as well.

Note: Other fruit can be used according to the season.

Frothy Amaranth and vegetable soup

  • 200g carrots
  • 1 onion
  • 1 Tbs butter
  • 50g amaranth
  • 600ml vegetable stock
  • 100ml whipping cream
  • Coarse sakt, pepper
  • 2 Tbs finely chopped seasonal herbs

Grate the carrots coarsely , cop the onions into small pieces and braise both ingredients lightly in the butter. Roast the amaranth seeds lightly, grind as finely as possible and sprinkle into the skillet through a sieve. Add the vegetable stock.

Bring the soup to the boil, leave to simmer for 10 minutes and then puree. Whip the cream and stir most of it into the hot soup. Season to taste with salt and freshly ground pepper. Garnish with the herbs and remaining cream.

 

Red Berry Pudding with Amaranth

  • 100g amaranth
  • 450ml apple juice
  • Grated peel of 1 lemon
  • 1 cinnamon stick
  • 500g fresh berries
  • 2 Tbs acacia honey
  • 100ml whipping cream
  • 50g sliced almonds

 

Grind the amaranth coarsely and bring it briefly to the boil in the apple juice with the lemon peel and cinnamon stick. Leave to soak over a low temperature for 10 minutes. Remove the cinnamon stick and stir in the berries and honey.

Pour the pudding into small bowls and put in a cool place. Whip the cream, top each pudding with some of the cream and garnish with the sliced almonds.

Inca cake

  • 50g soft butter
  • 3 tbs honey
  • 2 eggs
  • grated peel of 1 lemon
  • 125g amaranth popcorn
  • 120g wheat flour
  • h of coarse salt
  • 1½ tsp baking powder
  • 1 tsp vanilla extract
  • 150ml milk
  • 50g chopped hazelnut

Beat the butter in a bowl with the honey until it is fluffy. Mix in the eggs and lemon peel. Mix the amaranth popcorn with the wheat flour, coarse salt, baking powder, and vanilla and slowly stir into the butter mixture alternating with milk. Finally mix in the hazelnuts. Place the dough in a rectangular baking pan which has been greased and sprinkled with flour. Bake for about 45 minutes in a preheated oven at 180°C. Then turn the cake out of the form and leave to cool.

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