Amaranth is classified as a pseudo-cereal grain, meaning it is not technically a grain like wheat or oats, but it has a comparable nutrient profile and can be used in a similar way. Its nutty flavour perfectly complements a variety of dishes: cereals, curries, salads, sweet and savoury pastries. This nutritious grain is gluten free and rich in highly digestible protein, fibre, trace minerals and antioxidants.
For eight thousand years, amaranth has been a valuable food crop of the lands of South America - it is called Òthe bread of the IncasÓ and Òthe wheat of the AztecsÓ.
Amaranth can rightfully be considered a storehouse of vitamins and minerals. Its grains contain unsaturated fatty acids, calcium, magnesium, phosphorus, iron, vitamins B1, B2, C, E, D.
And in terms of the nutritional value of protein, which is rich in amaranth grain, it is far ahead of all traditional grain crops, and is comparable to cow's milk.
Amaranth does not contain gluten, but it contains squalene. It delays the aging process of cells, and also saturates the tissues of our body with oxygen.
COUNTRY OF ORIGIN: Peru
INGREDIENTS: Amaranth 100%
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 345
Protein (g) 6.4
Fat (g) 1
Saturates (g) <0.5
Carbs (g) 78
Sugars (g) 0.5
Fibre (g) 1.1
Salt (g) 0
HOW TO ENJOY
Amaranth porridge is an unusual and healthy dish. Add blueberry sauce to and enjoy delicious breakfast. For vegan options replace cream with coconut milk.
Soak amaranth seeds overnight. Drain the water, rinse amaranth and place it in a saucepan. Fill the amaranth with water (or coconut milk) 1:1, add salt, and leave on medium heat until boiling. Then reduce heat and cook for 15 min. Remove the saucepan from the heat and let the porridge stand for 10 minutes.
At this time, in a separate saucepan, combine a cup of blueberries with 40ml cream (or coconut milk), 20ml maple syrup and vanilla. Heat the mixture while stirring, but do not boil. Place half of the blueberry mixture in the bottom of a cup, top with the amaranth porridge, then the remaining blueberries. Bon Appetit!