Amazing Amaranth

(Page 5 of 5)

April/May 2005
By Scott Vlaun 
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Amaranth grain can be used in countless ways: Mix it with hot breakfast cereal, add it to baked goods by replacing one-fourth of the wheat flour with amaranth flour, or even add a handful of whole seeds to enhance leavened bread recipes. It also is good in soups where it will turn from a chewy grain to a thickening agent as it cooks down. Others report using it in crackers, granola, breading for tofu, pie crusts, toppings for casseroles or confections with molasses or honey.

But if you want to experience the essence of the grain, try simply toasting it in a saucepan on medium heat, dry or with a little oil, then add an equal volume of water and a pinch of salt, cover and cook on low heat until the water is absorbed (about 15 minutes). If it still seems a little tough, add a touch more water and continue to cook until tender. Now sit back and enjoy this nutty, nutritious whole grain.

Amaranth Sources Seed Sources

Baker Creek Heirloom Seeds
Mansfield, Mo
(866) 653-7333
www.rareseeds.com

Johnny’s Selected Seeds
Winslow, Maine
(800) 854-2580
www.johnnyseeds.com

Salt Spring Seeds
Salt Spring Island, British Columbia
www.saltspringseeds.com
(Web site includes amaranth recipes.)

Seeds of Change
Santa Fe, N.M
(888) 762-7333
www.seedsofchange.com


Amaranth Foods
Nu-World Amaranth
Naperville, Ill
(630) 369-6819
www.nuworldamaranth.com

The Whole Organic Food Book By Dan Jason of Salt Spring Seeds

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