Have you tried Amaranth? It is a complete protein and gluten free…
This South American native contains as much as 17% protein—in comparison, quinoa has about 14%—plus lysine, calcium and iron. It also contains lunasin, a peptide said to help block cancer, and it’s naturally gluten-free.
If you can find it fresh, the leaves taste spinachy in salads or stir-fries. And the grains have a crispy crunch even when cooked. Try amaranth the following ways..
Whole Grain Amaranth:
How to prepare it:
As an oatmeal alternative. Try this recipe, adapted from Whole Foods: boil 1 c. amaranth, 2 c. organic, milk, (or a good non-dairy milk) and 1 c. water in a medium pot; reduce to simmer, stirring frequently, until most liquid is absorbed and amaranth is tender (about 25 minutes). Add sweetener, spices and fruit to taste.
Popped. Popped amaranth makes a crispy, nutritious salad or yogurt topping, or you can toss it with savory spices and nuts for a quick snack. Also try mixing it with cooked rice to add crunch. See how to pop Amaranth here:http://www.youtube.com/
Instead of a Rice Krispie treat. In Mexico, amaranth is made into an airy treat called Dulce de Alegría. Recipe:http://themessyepicure.com/
Amaranth Flour:
How to use it:
As a soup or chili thickener. No need for corn starch or regular flour; this fiber-rich flour is known for its thickening abilities.
In a smoothie. You can blend a tablespoon or amaranth flour into your favorite smoothie to create a shake.
To make great crackers. Try this recipe….
Black and White Sesame Seed Crackers
(from The Clean Plates Cookbook)
Makes about 2 dozen
1⁄2 c. almond meal or almond flour
1⁄2 c. organic amaranth flour, plus more as needed (see instructions)
1⁄2 c. arrowroot powder
1 Tbsp. aluminum-free baking powder
1⁄2 tsp. fine sea salt
1 1⁄2 tsp. black sesame seeds, divided
1 1⁄2 tsp. white sesame seeds, divided
1⁄4 c. plus 11⁄2 tsp. organic extra-virgin olive oil
1⁄2 tsp. coarse sea salt
Preheat the oven to 350°.
In a large bowl, combine almond meal, amaranth flour, arrowroot, baking powder, fine sea salt, 1 tsp. of the black sesame seeds, and 1 tsp. of the white sesame seeds. Add 1⁄4 c. of the oil and 1⁄4 c. water and stir until a shaggy dough forms. Transfer the dough to a work surface lightly dusted with amaranth flour and knead a few times, until the mixture comes together.
Pat the dough into a rectangle, then roll it out to about 12″ long and 8″ wide, sprinkling a little amaranth flour under the dough as needed and pressing together any tears or cracks. Brush the dough with the remaining 11⁄2 tsp. of oil and sprinkle with the coarse salt, the remaining 1⁄2 tsp. black sesame seeds, and remaining 1⁄2 tsp. of white sesame seeds. Cut the dough into twenty-four 2″ squares, then use a spatula to carefully transfer the crackers to a large, rimmed baking sheet. Bake until lightly browned at the edges, 25 to 30 minutes.
Transfer the baking sheet to a wire rack and let crackers cool completely.
Enjoy!
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