Amaranth is one of those seeds that have been forgotten over the years for whatever reason. Alongside the roads we see these “weeds” and never think twice about their usefulness in fighting hunger in America. As I learn more of the plants we underutilize I am confronted with even more sense of our lack for feeding everyone in the world. Amaranth is not only beneficial in feeding multitudes but it also has nutritional values…
Amaranth is not only beneficial in feeding multitudes but it also has nutritional values that are not found in a lot of places because it contains lysine, an essential amino acid. Additionally, it is a seed that contains no gluten. So amaranth can be used instead of wheat germ and other gluten grains. This opens up a lot of room for experimenting in a gluten-free kitchen. Plus, as an added bonus, it is very reasonably priced compared to quinoa which is now a “hot health food”.
Amaranth Porridge Recipe1 c amaranth 1 can coconut milk (I used light but you can use whole fat) 1/4 c brown sugar (make sure it’s gluten-free if gluten-intolerate) 1/2 tbsp cinnamon (or use 1 cinnamon stick if you have it) pinch of salt 1 tsp vanilla extract Handful of Raisins, sliced Bananas & Chopped Almonds (optional)
1. Toss everything into a small crockpot and stir until mixed. Turn on for about four hours on low.
2. During the last hour, it is best to stir the contents to assure there is enough liquid. Additionally, it is always good not assure it is not burning on the bottom.
3. Turn off the crockpot, toss in the raisins, almonds and vanilla extract and serve as needed. Enjoy!
- Toss everything (minus the extract & toppings) into a small pot on high. Stir well. Bring it to a boil and then lower to a simmer.
- Simmer for about an hour or until the mixture has a porridge consistency.
- Add vanilla extract and stir well.
- Top with toppings.
- Serve hot.