Amaranth - Gluten Free Vegan Living

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Gluten Free Grain: Amaranth

Amaranth is probably the oldest grain cultivated today.

My favorite way to eat Amaranth is to mix equal parts of amaranth to another grain, such as Teff; mix it with 2 parts and simmer it for about 20 minutes. Add dry fruit such as raisins or cranberries and top with coconut milk.

Find out more about Amaranth on my Squidoo Lens: Gluten Free Grain

Living Without Magazine has a wonderful recipe using Amaranth:

Popped Amaranth Hemp Cereal

It may take a couple of times to get the hang of popping amaranth without burning it, so have a few extra tablespoons on hand. Hemp seeds contain more protein than other seeds and also give this cereal a healthy dose of beneficial omega fatty acids.

½ cup amaranth
¼ cup hemp seeds
¾ cup chopped dried apricots
1½ cups sliced strawberries
4 tablespoons pure maple syrup
2 cups hemp milk or milk of choice

1. Heat a medium-size saucepan over medium-high heat. When a drop of water energetically sizzles in the pan, add 1 tablespoon amaranth, cover with a lid and shake the pan vigorously as soon as the grains begin to pop. Continue until most of the amaranth has popped, about 10 to 15 seconds. (If amaranth burns, try shaking the pan about 1 inch above the burner when the popping begins.) Remove popped amaranth from the pan and place in a large bowl. Repeat with remaining grain until all amaranth is popped.

2. Stir hemp seeds and apricots into popped amaranth.

3. Divide amaranth mixture among 4 serving bowls. Top with equal amounts of strawberries, maple syrup and hemp milk.