Amaranth Recipes - Breakfast Porridge with Bluebery Compote (2024)

FAQs

Do I need to soak amaranth before cooking? ›

Soaking: If you have the time, consider soaking the amaranth overnight before cooking. "Soaking the grains makes their nutrients easier to digest and shortens the cooking time," says Ziata. Simply combine amaranth and water in a large bowl, completely submerging the grains.

Popped amaranth makes a delicious light and fluffy breakfast cereal. Mix it with milk, soymilk or yogurt. Combine it with oats and add fresh or dried fruits - just like regular cereals. You can prepare them as a savory snack as well.

When cooked with liquid, amaranth plumps up and gels not unlike chia seeds. And, like those chia seeds, you'll find they will always be a bit crunchy.

Amaranth is an ancient grain with a slightly sweet, nutty taste that works well in place of oatmeal. In addition to being gluten-free, amaranth is a good source of several key nutrients, including protein, fiber, iron, and manganese ( 1 ).

Angelone says amaranth should be rinsed before cooking in order to eliminate saponin, a naturally occurring phytochemical that gives the unwashed grain a bitter taste.

While quinoa has proteins as good as 8 grams per cup, amaranth has 9 grams per cup. Amaranth has double the protein than rice or wheat, Makhija added. Quinoa has 3 grams of iron per cup and amaranth has 5 grams of iron in the same quantity which makes it a richer food, she points out.

Avoid eating too much amaranth from agricultural fields. The leaves (like those of spinach, sorrel and many other greens) also contain oxalic acid, which can be poisonous to livestock or to humans with kidney issues of eaten in large amounts.

The nutrients in amaranth can offer significant health benefits as a part of a healthy diet. It's a source of vitamin C, which is vital to the body's healing process because it helps process iron, form blood vessels, repair muscle tissue, and maintain collagen.

"It's a common misconception that one type of oat is healthier than another," said Rizzo. "They are all actually identical in terms of their nutrition. The difference is how they are rolled and cut." However, Price added that since instant oats are the most processed option, they generally have salt and added sugars.

How to make porridge taste amazing? ›

One of my favorite ways to make oatmeal taste good without adding any sugar is to add a super ripe mashed banana to the bowl before adding the oats and milk. It makes it nice and sweet and creamy! I also love adding berries to oatmeal (if they are frozen, add them before cooking, otherwise, add them after it's cooked).

Like all azo dyes, Amaranth was, during the middle of the 20th century, made from coal tar; modern synthetics are more likely to be made from petroleum byproducts. Since 1976, amaranth dye has been banned in the United States by the Food and Drug Administration (FDA) as a suspected carcinogen.

While amaranth is considered easier to digest than some other grains due to its lack of gluten, it is high in insoluble fiber which can lead to digestive discomfort in some people. However, the extent to which amaranth is difficult to digest depends on factors such as age, health status, and diet.

The color amaranth represents immortality in Western civilization. The name is derived from the name of a flower in Greek mythology that was believed to never die and grew in the abode of the Greek gods on Mount Olympus. Something that is perceived as everlasting may be described by the adjective amaranthine.

To activate amaranth grain, soak your amaranth grain in water for at least 8 hours (and up to 24).

Step 2: Soak: When possible soak amaranth overnight to improve digestion and increase the absorption of nutrients. For every 1 cup grain add 1 Tbsp. of apple cider vinegar (ACV) or lemon juice, cover and soak in filtered water overnight at room temperature.

With an earthy, nutty flavor, amaranth is perfect for breakfast, lunch, dinner and every snack in between. For a pilaf, bring 1 ½ cups water and ¼ teaspoon salt to a boil in a medium pot. Add amaranth, reduce heat and simmer, cover until liquid is absorbed, which will be about 20 minutes.