Grains are an integral part of our meals each day. Today let’s learn about the ancient grain or seed, Amaranth.
Get to Know Your Grains
In this Get to Know Your Grains series we are delving into different types of grains. In America, 75 percent of our grain intake is modern hybridized wheat. Most of that 75 percent is a highly refined form of wheat.
When we diversify our grain intake, we can expand the minerals and vitamins that our body receives from the grains we eat as well as try new and unique flavors and dishes.
In each of these posts, we will learn the health benefits of each grain, how they are most commonly used and there will be a simple family friendly recipe that you can try as well. Hopefully, you will learn enough so you can feel comfortable trying a new grain today!
Here are the other grains we have learned about:
What is Amaranth?
Today we are going to delve into Amaranth. Amaranth is a pseudograin, which means it is not actually a grain but it is often used in the same way that a grain is used. It is a seed, grown on a beautiful flowering plant that never loses its color. Amaranth actually means everlasting because of the never diminishing color of the flower.
Anciently, amaranth was a staple food source for many cultures including the Aztecs and Mayans. Its abundant health benefits helped these civilizations thrive. Amaranth is a complete protein, containing all nine essential amino acids.
| Gluten or Gluten Free | Fiber per ½ cup | Protein per ½ cup |
| Gluten Free | 2.6 grams | 4.7 grams |
How Can You Use Amaranth?
Amaranth has a nutty flavor. It can be used as a breakfast cereal, cooking it with 3 parts water or milk to 1 part grain. Top it with milk and honey or berries and nuts.
It can also be added to soups or stews. Amaranth can be ground into flour and used as part of the flour in baked goods or breakfast items.
I buy my amaranth from Azure Standard but you can also find it on Amazon.
Our Favorite Way to Eat it
My favorite way to eat amaranth is to pop it like popcorn.
HOW TO POP AMARANTH: (2 tablespoons of amaranth pops to about 1/2 cup)
Warm a thick bottomed pan with higher sides (the amaranth pops up pretty high!) over medium heat. Once the pan is hot, add just enough amaranth to cover the bottom of the pan in one layer.
It will begin to pop almost immediately. Shake the pan so it doesn’t scorch. Let it continue until most of the seeds are popped, shaking the pan often.This happens very quickly. Remove the popped seeds to a bowl and repeat with more seeds.
Once it is popped, it is great as a salad topper or as an addition to granola, granola bars or energy bites. You can top yogurt with it or even ice cream! It is really yummy in these Amaranth Chocolate Cookies. This recipe is super fast and easy. Try it and see if you love amaranth too!
Chocolate Amaranth Cookies
¾ cup chocolate chips (I use the HU chocolate gems that are sweetened with coconut sugar)
½ cup peanut butter or other favorite nut or seed variety
¼ cup maple syrup
2 tablespoons coconut oil
1 cup popped amaranth plus 2 tablespoons
Directions:
Pop the amaranth. (2 tablespoons amaranth pops to about ½ cup)
Place the ¾ cup chocolate chips, the ½ cup peanut butter, ¼ cup pure maple syrup and the 2 tablespoons coconut oil in a small pan.
Heat until the chocolate is about half melted. Remove it from the heat and continue to stir it until all the chocolate is melted and everything is smooth.
Stir in the 1 cup plus 2 tablespoons popped amaranth.
Scoop the mixture onto a cookie sheet – I use a 1 1/2 tablespoon cookie scoop. Press the cookie into a disc shape, cover and place in the fridge. Refrigerate until set – about 45 minutes. Enjoy!! You can store them at room temperature in an airtight container or in the fridge or freezer.
