What is Amaranth? Amaranth is a less-common grain produced mostly in Mexico and native to the Aztecs. Similar to Buckwheat and Quinoa, Amaranth is a a very high quality protein grain. Amaranth is also packed with iron and calcium and has triple the fiber of wheat. It is also completely gluten-free which makes it a great choice for those that have Celiac's disease as well as those with digestion issues as it's very easily digestible. It can be cooked on it's own in 20-25 minutes like quinoa or it can be added to other recipes. I especially like this great Amaranth-Corn Muffin recipe!
Amaranth-Corn Muffins
3 tblsp uncooked whole grain amaranth
1/2c unbleached all-purpose flour
1/2c whole wheat pastry flour
1c yellow cornmeal
3 tblsp sugar
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 eggs
1c milk or almond milk
1/4c (1/2 stick) butter, melted
3 tblsp honey
1/2c seedless raisins
Preheat oven to 400°F. Lightly grease a 12-muffin tin; set aside.
Heat a large skillet over medium heat. Add amaranth and toast, stirring constantly, until grains start to smell nutty and turn golden brown, about 2 minutes. (Be careful not to cook the amaranth too long; it will start to pop and jump in the skillet.) Transfer to a large plate and set aside to let cool.
Combine flours, cornmeal, sugar, baking powder, baking soda and salt in a large bowl; set aside. Whisk together eggs, milk, butter and honey in a second bowl, then add to flour mixture and stir until just combined. Add toasted amaranth and raisins and gently stir again, just until combined.
Spoon batter into prepared tin; each muffin will use about 1/4 cup of the batter. Bake until a cake tester inserted in the center of the muffins comes out clean, 16 to 18 minutes. Cool slightly then serve.
3 tblsp uncooked whole grain amaranth
1/2c unbleached all-purpose flour
1/2c whole wheat pastry flour
1c yellow cornmeal
3 tblsp sugar
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 eggs
1c milk or almond milk
1/4c (1/2 stick) butter, melted
3 tblsp honey
1/2c seedless raisins
Preheat oven to 400°F. Lightly grease a 12-muffin tin; set aside.
Heat a large skillet over medium heat. Add amaranth and toast, stirring constantly, until grains start to smell nutty and turn golden brown, about 2 minutes. (Be careful not to cook the amaranth too long; it will start to pop and jump in the skillet.) Transfer to a large plate and set aside to let cool.
Combine flours, cornmeal, sugar, baking powder, baking soda and salt in a large bowl; set aside. Whisk together eggs, milk, butter and honey in a second bowl, then add to flour mixture and stir until just combined. Add toasted amaranth and raisins and gently stir again, just until combined.
Spoon batter into prepared tin; each muffin will use about 1/4 cup of the batter. Bake until a cake tester inserted in the center of the muffins comes out clean, 16 to 18 minutes. Cool slightly then serve.
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