ingredients
Amaranth makes a lovely warming, comforting porridge with loads of healthy reasons to include it in your diet. Its not a grain but a pseudocereal like Quinoa, and is a good source of protein (3.8g/100g uncooked), as well as a good source of fiber and micronutrients (calcium and iron). Its gluten free. The flavour is nutty, earthy and mild and goes well with fruit. Its also quite smooth for people who dont like th texture of oats.
Methods
- Add the amaranth to the water, add a pinch of salt
- Bring to a boil and simmer for 20 minutes
- Finish with fruit, your choice of milk , honey if desired, and a sprinkling of cinnamon and ginger
Amaranth
Uses
Add to soups or salads, eat as porridge, risotto, or served as a side dish.
Cooking Instructions: Rinse amaranth well through a sieve and move to a pot. To 1 cup amaranth add 2 cups water. Bring to the boil, cover, reduce the heat and simmer for about 18 – 20 minutes. Remove from the heat, fluff with a fork and allow to stand, covered, for 5 – 10 minutes. Finish it off as something sweet or savoury. Enjoy for breakfast. lunch or dinner.
Quick Facts
- Ingredients: Amaranth
- Amaranth is a nutty flavoured pseudo grain that originates from South America,
- High in protein with a balanced amino acid profile (including lysine),
- High in fibre.
- Phytochemicals in amaranth give excellent antioxidant and anti-inflammatory properties.
- Grown in India /Peru
Ginger & Cinnamon Blend
Uses
It’s blended to be a convenient spice to grab in the morning to sprinkle over your oats before cooking it.
Can be used to sprinkle over breakfast cereals, pancakes, roasted vegetables, meat, fish and desserts.
Quick Facts
- Ingredients: Blend of pure Ginger and Cinnamon powders
- Cinnamon and Ginger are a lovely delicate combination of flavours
