Amaranth is often referred to as a “pseudocereal” because it is technically not a grain but a seed, yet similar to true cereals in flavor, cooking, and nutritional profile It is not only easy to grow and harvest (one plant can produce up to 60,000 seeds) but also easy to prepare and digest.
Qualities: This tiny grain is not only gluten-free but also packed with nutrition. It ranks higher in minerals, such as manganese, calcium, iron, phosphorous, potassium, and carotenoids, than most vegetables, and is the only grain with documented vitamin C content. It has a remarkable protein profile as it contains primary proteins which are more soluble and digestible.
- Good source of protein.
- Use as a breakfast cereal or in muesli.
- Can also be cooked in porridge.
- Can be mixed with other gluten-free flakes.
How to prepare it:
Use as a breakfast cereal, in a similar manner to cornflakes. These flakes retain their crunch when soaked.
Use these flakes in a muesli mix. They are gluten-free, so are ideal in a gluten-free muesli.
To make porridge, boil these amaranth flakes in a little water for 5 minutes before adding milk, honey and fruit to taste.
Thicken soups by adding a handful of these flakes.
Add these flakes to cakes, cookies and bread, in a similar way to how one would use oat flakes
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