amaranth

This Phoebe Wood dish is positively moreish. Given its flavours, it's also quite Moorish. Bound to warm you up this winter.

Curried lamb shank, amaranth and chickpea soup

tbs extra virgin olive oil

lamb shanks

onion, nely chopped

garlic cloves, chopped

ginger (25 grams), chopped

coconut milk

1.5L (6 cups) chicken stock

(100 grams) amaranth (from health food stores) or quinoa

can chickpeas, rinsed, drained

broccolini,

kale, stalks removed, nely chopped

shiso leaves, to serve

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Easy, healthy and tasty, these fritters are hard to beat any time of the day.

The paleo sweet potato fritters that'll save your weekend

garlic

extra virgin olive oil

sweet potato, peeled, grated

coriander

(100 grams) almond meal

eggs

(140 grams) tahini

lemon

chorizo, skins removed, crumbled

Toasted flaked almonds, amaranth leaves

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Strawberries make a surprisingly tasty addition to this comforting roast chicken dish.

Pot-roasted chicken with strawberries and tarragon

chicken

garlic cloves, halved

Asian (red) eschalots (or eschalots), peeled (larger eschalots halved lengthways)

chicken stock

tbs finely chopped preserved lemon

currants

red chilli, halved lengthways

tarragon, leaves picked

tbs each coriander and fennel seeds

(35 grams) chopped unsalted macadamias

¼ cup each each mint and flat-leaf parsley leaves

amaranth (or other soft herbs)

strawberries, hulled, thinly sliced

Based on flavors from the Ohlone tribe, this simple pudding doubles as both breakfast and dessert, and gets its silky texture from chia seeds. Though optional, the wild manzanita berries that grow abundantly throughout California make a wonderful addition to this dish. When the berries are ripe, they turn a burned-red hue and become slightly sticky. The flavor is often likened to sour apple, which adds a nice tang when crushed with milder mixed berries, though any combination of mixed berries lends plenty of acidity. Toasted amaranth seeds gives it all a nutty crunch.

Chia Pudding With Berries and Popped Amaranth

almond milk, plus more if needed

chia seeds

light agave nectar

fine sea salt

berries

manzanita berries (optional)

mint sprigs,

In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.

While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)

To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.

Sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!

Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars

puffed amaranth

hemp seeds

coconut

pistachios (finely chopped)

cranberries (preferably juice sweetened)

almond butter

honey (or brown rice syrup)

vanilla extract

chocolate

Line an 8 x 8&quot; baking dish with parchment paper then set aside.

In a large bowl, add the amaranth, hemp seeds, coconut, cranberries, and lemon zest.

In a medium saucepan, combine the almond butter and honey then melt over medium-low heat. Remove from heat, add the vanilla extract and stir until evenly combined. Allow to cool for 5 minutes.

Once the honey mixture has cooled, pour it into the large bowl with the dry ingredients. Stir until evenly combined. Add the (cold) chopped chocolate then stir again to combine.

Transfer the mixture to the baking dish then press it firmly into the bottom and out to the sides until the top is a flat, even surface. I like to use a pastry roller to help but if you don&#x27;t have one you can use another piece of parchment paper on top to keep it from sticking to your hands. Refrigerate for 2-4 hours to set.

Once the mixture has set, use the parchment paper to lift it out of the baking dish. Using a large, sharp knife cut it into 12 separate bars. Serve immediately or place in an airtight container and refrigerate for up to 5 days.

Vegan and naturally gluten-free amaranth porridge recipe! Made with amaranth, coconut milk and maple syrup for a sweet and nutty tasting porridge. An easy one-pot recipe that&#39;s ready in less than 30 minutes! Top with juicy ripe pears and toasted pecans for extra decadence.

Creamy Amaranth Porridge (vegan and gluten-free)

water

maple syrup

⅛ tsp ground cardamom ((or cinnamon))

salt

pears

pecans

In a small saucepan, add the amaranth and water. Bring to a boil then let simmer for 25 minutes, stirring frequently until the amaranth is soft and cooked, and consistency is a thick porridge.

Pour in the coconut milk and stir to combine (this will add creaminess and bring the porridge to perfect porridge consistency). Add the maple syrup, cardamom and salt for flavour, and stir to combine. 

Make the porridge

Meanwhile, toast the pecans on a small skillet on medium heat, stirring frequently, until lightly browned and fragrant.

Divide the cooked amaranth porridge into bowls and top with sliced pear and sprinkle with the toasted pecans.

Ready the toppings:

Have you ever tried amaranth? This pseudocereal has an earthy, nutty flavor, with a chewy texture that’s perfect for making creamy and delicious porridge

Creamy Amaranth Porridge

organic amaranth seeds

milk, coconut milk, almond milk, water, or a combination

raw honey

1/2-1 teaspoon warming spices (optional)

milk

Fresh fruit

Nuts

Nut butter

Seeds

Coconut flakes

fruit

In a small saucepan, combine amaranth, milk/water, salt, and spices. Bring to a boil, uncovered.

Cover, reduce heat to simmer, and cook for about 25 minutes, stirring frequently until amaranth is tender and creamy. Remove from heat, sweeten to taste, and serve with desired toppings.

I've made this recipe two times and it's absolutely delicious! This recipe is and will be my only go to when I make amaranth porridge. I've been simmering it with a cinnamon stick and using vegan protein broth for the liquid. Thanks for sharing!

So delicious with banana slices warmed in the porridge toward the end of cooking and honey added at the end.

I didn't see the the instructions to soak the amaranth, I just bunged everything into my little slow cooker for a few hours. My " magic porridge pot" made it delicious..even though my amaranth was 10 years out of date! Also put in quinoa, buckwheat flour, grated ginger, chopped dates, half a jar of stewed blackberries,  sesame seeds, one spoon of molasses, cinnamon and a banana. Going to portion up the rest and freeze it. Yum yum yum!

The recipe doesn’t include actual specifics for cooking this special grain. The timing required for simmering is indefinite, undefined in this recipe.

Top 7 amaranth recipes from across the web

The most viewed amaranth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried lamb shank, amaranth and ch...

The paleo sweet potato fritters tha...

Pot-roasted chicken with strawberri...

Chia Pudding With Berries and Poppe...

Puffed Amaranth, Pistachio and Dark...

Creamy Amaranth Porridge (vegan and...

Creamy Amaranth Porridge

Top 7 amaranth recipes from across the web

The most viewed amaranth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried lamb shank, amaranth and ch...

The paleo sweet potato fritters tha...

Pot-roasted chicken with strawberri...

Chia Pudding With Berries and Poppe...

Puffed Amaranth, Pistachio and Dark...

Creamy Amaranth Porridge (vegan and...

Creamy Amaranth Porridge

The most viewed amaranth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine