Amaranth is a truly wonderful grain that looks like tiny brown and yellow seeds and is packed with nutrients compared to many other grains. The flavor is similar to graham crackers without the sweetness.
Amaranth was an important food for the Aztecs of central Mexico probably for all the following reasons: it can grow in poor quality soils, it is drought tolerant and it has a very good nutritional profile. It is high in protein (15-18%), iron, calcium and contains most of the B-vitamins. Amaranth actually contains more calcium and the minerals which work with calcium (magnesium and silicon) than milk. Also, as with many whole grains, it is high in fiber, however, unlike most grains it is high in the amino acid, lysine, making it a good protein source.
The fiber and protein content alone make it a far superior breakfast “cereal” than the processed flakes soo many of us are used to eating in the morning. Amaranth does not contain gluten and therefore can be eaten by people who are sensitive to wheat, oats, barley and rye. It is cooked like an oatmeal and can be bought as a packaged cereal or crackers or as a bulk item at the the health food store. It has good baking qualities when mixed with whole wheat flour.
Cooking:
Make a larger amount and eat for breakfast throughout the week. To reheat, add your choice of milk to cooked amaranth and heat, covered in sauce pan.
1 cup dry amaranth=2 cups cooked amaranth
2 1/2 cups water (or more for thinner consistency)
1 cup amaranth
pinch of salt
Optional:
handful of raisins
4-5 dates chopped
1/2-1tsp cinnamon
Mix all ingredients together and simmer for 20-25 minutes.
Serve hot and add any of the following:
almond milk, hemp milk or milk/cream
raw or toasted sunflower seeds or pumpkin seeds
dried raisins or cranberries
apple slices, grated apple or applesauce
jam/jelly
organic butter
maple syrup
yogurt
