Useful amaranth: use in food, cooking porridge and other interesting dishes

Amaranth flour

The stem is also involved in cooking, and flour is produced from the seeds. Recipes for dishes with amaranth flour are very diverse. Among them: pasta, desserts, cheeses, cereals, sauces, minced meat, fish or vegetables. However, most of all, this product is valued for its baking properties. Fragrant pies, sweet buns and crispy bread prepared on its basis come out of the oven fluffy and remain soft and fresh for a long time. The benefits of this product for the body cannot be overestimated.

Most often, amaranth flour is found in recipes with these five products:

The composition of amaranth flour is generously enriched with substances such as: fiber, amino acids, proteins, squalene. All these microelements have a beneficial effect on the functions of internal organs, remove toxins, normalize the functioning of the gastrointestinal tract and tune the entire body to work harmoniously in a single rhythm. And the delicate, nostril-tickling nutty aroma of baking captivates so much that you won’t want to go back to wheat varieties!

Healing properties of amaranth porridge

Properly prepared amaranth porridge has many healing properties:

• The grains are high in protein but are gluten-free. Therefore, regular consumption of porridge has a beneficial effect on intestinal function.
• Amaranth allows you to cleanse the intestines and normalize its microflora. It helps treat various gastrointestinal diseases. The product even contains substances that control acidity in the stomach, promoting the healing of wounds on its mucosa.
• Vitamin E and amino acids, as well as magnesium, reduce cholesterol levels. As a result, blood pressure is normalized and the elasticity of blood vessels is maintained.
• The components of amaranth have a positive effect on heart rate, strength and speed of contraction of its muscles. Regular consumption of dishes made from it significantly reduces the risk of stroke and heart attack.
• Amaranth is called a fighter against cancer cells. After all, the product perfectly strengthens and stimulates the immune system.
• The components of amaranth porridge ensure a normal level of blood clotting.

Amaranth porridge is especially important for those who do not eat meat. The dish contains lysine (it is not produced by the body), which promotes the complete absorption of calcium and protein. As a result, with the help of such a product you can even build muscle mass and prevent baldness.

Amaranth flour cookie recipe

Amaranth cookies
Amaranth cookies

Ingredients you need:

• amaranth flour, 100 grams
• corn starch, 60 grams
• granulated sugar, 100 grams
• butter, 50 grams
• egg, 1 piece
• baking powder, 1/2 tsp.
• vanilla sugar, 1 tsp.

How to cook:

• sift corn starch, flour and baking powder into a bowl and mix
• cut the butter into cubes and rub with the dry ingredients
• beat egg, sugar, vanilla sugar and add to flour mixture
• knead the elastic dough, leave for 20-25 minutes, covering with cling film
• heat the oven to 180 degrees
• Roll out the dough 1 cm thick and form cookies
• bake for about 15 minutes until browned

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Amaranth flour The UN Food Commission has recognized amaranth as a crop of the 21st century. In terms of the content of useful substances, this plant is many times superior to wheat and other traditional cereals. Amaranth seeds have good flour-grinding qualities and have a nut-like taste. Amaranth flour has high biological value and serves as a rich source of minerals such as calcium, magnesium, phosphorus, and vitamins C and PP. Amaranth flour does not contain gluten and can become the basis for creating products for patients with celiac disease (gluten enteropathy), without the addition of wheat flour. Amaranth flour is used in the preparation of porridge, flat cakes, bakery, confectionery and pasta products, cheeses and yoghurts, and mayonnaise. Amaranth seeds and flour can also be used as an additive to your regular diet. The use of amaranth is recommended for coronary heart disease and atherosclerosis, diabetes and obesity, cancer and weakened immunity. Amaranth flour and products made from it have a preventive effect on many body systems: they reduce cholesterol levels, improve the condition of arteries, reduce the risk of cardiovascular and cancer diseases, and promote the removal of toxins. Amaranth seed flour will diversify and enrich the diet of adults and children.

From amaranth flour you can prepare:

• Bakery products;
• Flour confectionery products;
• Pasta;
• Mayonnaise;
• Cheeses;
• Yoghurts;
• Baby food

Amaranth flour can be added to any porridge, thick soups, minced meat (instead of bread) or used for breading.

SPROUTS FROM AMARANTH.

Why are amaranth sprouts useful? We already know that amaranth contains vitamins, minerals, squalene, and in protein content it surpasses almost all traditional crops and in composition this protein can be compared with the protein of human milk. Therefore, amaranth sprouts are a very useful health-improving product. Regular consumption of sprouts stimulates metabolism and hematopoiesis, increases immunity, helps cleanse the body of toxins and effective digestion, increases potency, and slows down the aging process.

Preparation of oil

I will share a recipe for obtaining an extract of amaranth oil extract at home, which we have been making for many years and have experienced its beneficial and healing properties on our family and loved ones. For 1 course of prevention you need 1 liter of amaranth oil per person, and for treatment 2 liters. Dose: consume daily three times a day, in the morning at lunch and in the evening half an hour before meals. Preparation: to prepare amaranth oil, you need to lightly fry 1 kg of selected, large amaranth seeds in a frying pan, then crush them in a coffee grinder. Pour 1.5 liters of olive oil (first cold pressed) purchased at the store into a 3-liter bottle. You can also use sunflower oil (cold pressed). There we add the ground flour of amaranth seeds, which we obtained by crushing it in a coffee grinder. Stir the contents thoroughly, cover with a plastic lid and shake. Place the bottle with its contents in a dark place. Shake the bottle every day for 15-20 days. Filtration: After 10-20 days, take our bottle and another smaller vessel (2-liter jar), filter the extract through a watering can, onto which we place gauze or linen cloth (filter) in 4-5 layers and filter. With both hands we squeeze out what is left on the filter. Place the strained (filtered) oil in a dark place to settle and use. It is advisable to carry out the treatment procedure twice a year - in spring and autumn. Place the remaining squeezed cake in a dark container in the refrigerator. Use in the form of shortcakes, at night, on the joints of the hands and feet for arthritis, polyarthritis, rheumatism, skin diseases, radiculitis, boils, bruises and other ailments. Place the cake in gauze, cover with cellophane and wrap with a warm bandage. Carry out the procedures several times as necessary. The cake can also be used in first and second courses. https://kruts-maks.narod.ru/

Ingredients : 2 cups oatmeal-amaranth flour mixture, 2 cups boiling water, 2 teaspoons salt, 1/4 cup sugar or 1/2 cup molasses, 1 package dry yeast, 1/4 cup lukewarm water, 4 – 4 1/2 cups of whole wheat flour.

Method of preparation: Mix flour and dissolved sugar with 2 cups of hot water. Set everything aside until it cools down. Dissolve yeast in warm water. In a large saucepan, combine the yeast and flour mixture. Gradually add 4 cups of wheat flour. Knead the mixture until a homogeneous dough is obtained on a floured board or in a dough mixer until the dough stops sticking to your hands. Divide and shape 2 loaves and place them on a greased baking sheet. Let them rise to double their size and then lower them. Let rise again until doubled in size. Bake at moderate temperature 200 degrees for 50-60 minutes.

Ingredients: 500 ml of sour kefir or curdled milk, 100 g of wheat flour, 50 g of amaranth flour, 2 eggs, 2 tablespoons of sugar, 1 teaspoon of soda, Salt to taste.

Method of preparation: Mix kefir, eggs, sugar, salt and soda until smooth. Add flour in parts, mix until smooth. When adding a small amount of flour, the pancakes will turn out light and tender; with a large amount of flour (with a creamy dough consistency), the pancakes will be denser and more satisfying. Fry over medium heat in sunflower oil.

Amaranth seed porridge Important: Amaranth seed porridge does not contain gluten and can be eaten by people on a gluten-free diet. And also for everyone - people who care about their health.

Ingredients: 1 cup amaranth seeds, 1 small clove garlic, peeled and chopped, 1 medium onion, peeled and chopped, 3 cups water or vegetable broth, sea salt or tamari, soy sauce to taste, hot sauce to taste (optimal); garnish: 2 plum tomatoes and 1 large meaty tomato. Method of preparation : Mix amaranth seeds, garlic, onion and broth in a 2.5 liter saucepan. Bring to the boil and simmer for about 20 – 25 minutes until most of the liquid has been absorbed. Mix well. If the mixture is too runny or the amaranth is not completely softened (it should be crisp but not too hard), gently simmer, stirring constantly, until thickened, about 30 seconds. Add salt or tamari to taste. Serve with a little hot sauce, if desired, and chopped tomatoes on the side.

Option 2 Ingredients: 1 cup of amaranth seeds, 2 cups of water, salt, sugar, vegetable or butter. Method of preparation: Wash the amaranth seeds in water. Preferably through a sieve, because... The seeds do not completely sink in water. Place in a container, add water. The amount of seeds and water is not important, the main thing is to maintain a 2:1 ratio. Boil. Cook over low heat for 25-30 minutes. Add salt and sugar to taste. You can add vegetable or butter to the finished porridge to taste.

Amaranth Fruit Cake Ingredients: 1/2 cup dates, chopped, 1/4 cup figs, 1/2 cup amaranth seeds, 1 cup boiled water, 2 egg whites, 1/4 cup margarine, 1/4 cup pineapple chunks, 2 cups whole wheat flour, 2 teaspoons baking powder, 1/2 cup walnuts, crushed, 1/2 cup pecans, crushed, 1 teaspoon vanilla extract. Directions: Soak dates, figs and amaranth in hot water. Beat the eggs well, add honey and margarine. Beat well again. Mix with the remaining ingredients and knead well. Pour the mixture into a buttered cake tin. Bake at 175°C for 1 hour 15 minutes.

Amaranth seed meatballs Ingredients: 150g chopped meat, 200g toasted amaranth seeds (whole amaranth flour can be used), 4 eggs, salt. Method of preparation: mix everything until a homogeneous mass is obtained. Form meatballs within 4 cm in diameter, cook with mild tomato sauce. Cookies (biscuits) made from amaranth flour Ingredients: 2.5 cups of amaranth seed flour, 1.5 cups of corn starch, 100g butter or margarine, 1.5 cups of granulated sugar, 2 eggs, 3 teaspoons of powdered yeast (sourdough starter) ), vanillin essence. Method of preparation: sift corn starch (corn flour) together with yeast powder and place in one bowl, fry until golden brown (in some cases, frying can be done together with whole amaranth flour). Separately mix the butter and sugar and mix well. Then one by one is combined with eggs and vanilla essence is added. If the mass turns out to be very thick, add a little milk. The mass is rolled out and cut with molds. Grease the pans with butter and place the cookies, leaving a distance of 1/2 inch. them. Bake until browned and separate almost immediately. Baking powder is prepared from 25 g of baking soda, 25 g of cream with tartaric acid and 12 g of corn starch.

Amaranth Grain Bread Ingredients: 1 teaspoon baking soda, 1 cup whole wheat flour, 1 egg white, 3/4 cup high-lysine wholemeal flour, 3/4 cup amaranth seeds, 1 tablespoon margarine, melted, 1 cup low-fat cream. Method of preparation: Sift baking soda with flour and mix with other dry ingredients. Beat the egg and add it to the milk and melted margarine. Mix everything well and combine with dry products. Then place the mixture in an oiled pewter pan and bake in a hot oven for about 25 minutes.

Amaranth seed cutlets Ingredients: 50g toasted amaranth seeds, 30g finely grated carrots, 30g cooked or natural (raw) peas (make a puree), 20g boiled potatoes (make a puree), 2 eggs, salt.

Method of preparation: Mix all ingredients thoroughly, form cutlets, roll in breadcrumbs and fry in oil.

Amaranth porridge with prunes and walnuts Ingredients: 2 cups of amaranth seeds, 3 cups of prunes, 2-3 tbsp. spoons of walnuts, 1 tbsp. spoon of butter, salt, sugar. Method of preparation: Wash the prunes, remove the seeds, and finely chop the pulp. Place it in a saucepan, add cold water and cook over low heat for 5-7 minutes. Then add the washed amaranth seeds, add sugar and salt to taste, and cook the porridge until tender. 5-7 minutes before the end of cooking, add finely chopped nut kernels. Season the hot porridge with butter, stir and serve.

Amaranth sweet buns Ingredients: 1/4 cup milk, 1/2 cup butter, 1/3 cup honey, 100 grams of dry yeast, 1/2 cup warm water, 2 beaten eggs, 2 cups amaranth flour, 3 cups wheat flour, salt and zest 1/2 lemon. Filling: 1/4 cup melted butter, 3 tablespoons honey, 2 tablespoons molasses, 1 1/2 teaspoons cinnamon, 3/4 cup nuts, 1/2 cup poppy seeds. Method of preparation: Boil milk, add butter and honey, cool. Dissolve yeast in warm water and add milk, eggs, lemon juice, flour. Knead the mixture until smooth (10-15 minutes) and place in a warm place for 1 hour. Mix all ingredients well. Divide the dough into 2 parts, roll out. Place the filling between the layers. Bake for 25 minutes at 190° C.

Banana Amaranth Nut Bread Ingredients: 1 1/2 cups wheat flour, 1/2 cup amaranth flour, 1 teaspoon baking soda, 2 beaten eggs, 1/2 cup melted butter, 1/2 cup honey, 1 teaspoon vanilla, 1 cup ripe banana puree, 1 cup nuts. Method of preparation: Combine amaranth and wheat flour, add soda, mix. Add honey and butter to beaten eggs. Beat again. Combine with flour, add vanillin and banana puree. Mix everything thoroughly until a homogeneous mass is obtained. After this, add nuts to the mixture. Bake in a mold or in a frying pan for 1 hour at 175°C.

Apples in amaranth Ingredients : 8 apples, peeled and chopped, 1 tablespoon honey, 1 teaspoon cinnamon, 1/4 cup amaranth flour, 1/4 cup water, 100 g butter. Method of preparation: Boil apples in water, drain the water, add honey, cinnamon and flour. Melt the butter and add to the already combined ingredients. Mix. Grease a frying pan or mold and place the resulting mass on it. Sprinkle with amaranth seeds. Bake for 20 minutes at 175° C.

Sweet amaranth buns with wheat bran Ingredients : 1 1/2 cups wheat flour, 1/3 cup amaranth seeds, 1 cup bran, 2 teaspoons baking powder, 3 eggs, 1 1/2 cups milk, 4 tablespoons ghee, 1/2 2 cups raisins, 1/2 cup walnuts, 1 teaspoon cinnamon. Cooking method: The temperature in the oven should be 215-220 °C. Pour boiling water over the amaranth until the water just covers the seeds and cook for 15 minutes. Then drain the water, put all the ingredients in one bowl and mix well. Place the resulting mixture into greased molds, filling approximately 2/3 of the mold. Baking time - 20-25 minutes. When the buns are ready, cool them and remove them from the pans.

Italian salad sauce Ingredients: 5 tablespoons of amaranth seeds, 2 cups of water, 1/3 cup of wine vinegar, 2 teaspoons of soy sauce, 2 cloves of crushed garlic, 1/2 teaspoon of red pepper, 100 grams of basil leaves, salt (to taste) . Method of preparation: Boil amaranth seeds (20 minutes in two glasses of water) until a thick mass forms, cool, rub through a sieve. Add remaining components. Served chilled.

Based on materials from the book by V.N. Zelenkova, V.A. Gulshina, L.B. Tereshkina “Amaranth. Agrobiological portrait"

Young amaranth leaves taste similar to spinach. They are consumed fresh, dried and canned. They are used in salads, soups, meat and fish dishes, in the preparation of sauces, casseroles, as fillings for pies, teas are brewed and added to compotes, healing juice is obtained and syrups are made from it. Amaranth greens are prepared for future use by drying and freezing. The seeds, first of all, are a source of oil with wonderful properties, more valuable than sea buckthorn. They can be eaten fried. When heated, the grains crack and acquire a pleasant nutty taste. Fried and raw, they are added to casseroles, pancakes, puddings, cakes, and baked goods. SALAD : 200 g of amaranth leaves and 200 g of nettle leaves, 50 g of wild garlic leaves (can be replaced with leaves of young winter garlic), pour over boiling water, chop, salt, season with vegetable oil or sour cream. Cabbage soup: in 500 ml of meat or chicken broth with boiled potatoes, add 400 grams of amaranth leaves and 100 g of sorrel leaves (before this, put the leaves in boiling water for 3 minutes); cook for 10 minutes, remove from heat, break 2 raw eggs, lightly beat and pour into the broth, stirring continuously; When serving, add sour cream to taste. SAUCE: in a deep bowl, bring 300 g of cream to a boil, put 200 g of finely chopped young amaranth leaves into the cream; Add 100 g of grated soft cheese and 5 g of ground black pepper to the hot mixture, put it back on low heat, stir until the cheese is completely melted. CUTLETS: fry 50 g of amaranth seeds, mash boiled potatoes (100 g) and peas (100 g), grate carrots (50 g); mix all products thoroughly with the addition of 2 raw eggs; Make small cutlets, roll them in breadcrumbs or flour, fry in vegetable oil. GREEN CUTLETS: prepare minced meat from 200 g of blanched amaranth leaves (dip in boiling salted water for 3 minutes, chop), 50 g of grated mild cheese with a clove of garlic and 50 g of white bread pulp, 2 tablespoons of wheat flour; add 2 raw eggs, ground black pepper and salt to taste to the minced meat; if necessary, dilute with a small amount of cream; Roll the cutlets in breadcrumbs and fry in olive oil. BITS: prepare minced meat from 200 g of fried amaranth seeds or flour, 150 g of minced meat (beef, poultry), 2 eggs, salt to taste; Roll the formed meatballs in wheat flour, lightly fry over high heat. Stew in tomato sauce with fried onions and carrots. TEA: a tablespoon of fresh or dried amaranth leaves and flowers (can be replaced with seeds) and half a teaspoon of lemon balm or mint, brew 100 g of water heated to 70 degrees; hold in a closed container for 5-7 minutes, add boiling water to 200 g; sugar or honey - to taste. DRINK “VIRTURITY”: Rub 4-5 large ripe tomatoes through a sieve (remove the skins from them first). Pour a glass of sour bread kvass or fermented milk drink Tan (Ayran, Kumis) into the resulting puree, add 7-8 crushed amaranth leaves, a quarter of a dessert spoon of ground black pepper. Beat the mixture until smooth. The drink is ready to drink. It is especially recommended for the male population as a folk “green Viagra”.

Stewed amaranth . 1 tablespoon vegetable oil, 3 tablespoons soy sauce, amaranth greens, salt, pepper. Pour finely chopped amaranth greens with a small amount of water and soy sauce. Simmer for a short time on low heat until half cooked. Then add salt and pepper, stir, simmer for another 1-2 minutes and serve.

Baked amaranth . Finely chop four small bunches of green onions, mix with a tablespoon of butter or margarine, beat eight eggs with salt, chop two cups of amaranth, add half a cup of grated Dutch cheese. Mix everything and place in a greased frying pan. Fry for 25-30 minutes until the top is slightly browned, then sprinkle the cheese on top and wait until it melts, cut the casserole into pieces and serve.

Amaranth in Roman style A kilogram of amaranth greens, a teaspoon of sago, two cloves of chopped garlic, a quarter cup of butter and the same amount of chopped olives, three tablespoons of zucchini or sunflower seeds, one teaspoon of real basil, honey and tomato paste to taste. Bring two glasses of water to a boil, add amaranth greens, cover with a lid and cook for 10 minutes. Drain the water and finely chop the greens. Heat the oil in a frying pan, finely chop the garlic and seeds and fry a little, then add amaranth, olives, tomato paste and real basil. Taste it periodically. Serve the dish hot.

Amaranth in tomato . 100 g green amaranth, 500 g red pepper, 100 g butter, 100 g tomatoes, 1 onion, 2-3 cloves of garlic, salt, parsley. Wash the sweet peppers without throwing away the stems, prick them with a fork in several places, fry in oil on all sides and place on a flat plate. Peel the tomatoes, wash the amaranth greens, chop everything finely, fry with onions, add crushed garlic, parsley, and salt. Pour this hot mixture over the pepper.

Amaranth salad with nuts . 100 g of green amaranth, 500 g of sweet pepper, 5-6 cloves of garlic, 1/2 cup of walnut kernels, 1 tablespoon of oil, salt. Bake the pepper, cut into large pieces. Grind the garlic, amaranth and nuts, mix them with oil and add salt. Pour this mixture over the pepper. Cool and serve.

Salad of amaranth, tomatoes, apples and celery. 100 g green amaranth, 3 tomatoes, 2 ripe apples, 1-2 celery roots, 1 onion, salt, sugar and lemon to taste. Wash the celery root thoroughly and cook. Peel boiled celery, apples, onions and tomatoes and chop finely. Mix everything with finely chopped amaranth and place in a salad bowl, lightly salt, sprinkle with sugar and pour over lemon juice. Cool the mixture.

Amaranth and tomato salad. Wash 100 g of amaranth greens and finely chop. Wash 3-4 tomatoes, peel and cut into pieces or circles. Chop the peeled onion and chop two boiled eggs. Mix everything, add butter, salt, sugar and sprinkle with grated cheese and chopped dill.

Salad of amaranth, tomatoes and cucumbers . Rub the salad bowl with garlic. Cut tomatoes and cucumbers into thin slices and lay them in layers - a layer of tomatoes, a layer of cucumbers, etc. Sprinkle everything with finely chopped amaranth and onions (1-2 onions). Do not mix the layers, but pour seasoning over each of them, which is prepared from 3 tablespoons of grated horseradish, salt, sugar and black pepper.

Salad of amaranth and fresh vegetables . 100 g of green amaranth leaves, 2-3 tomatoes, 1 cucumber, 1 medium-sized radish and 1 onion, finely chopped and mixed. Add salt, pepper, parsley and dill, a tablespoon of vinegar and 3 tablespoons of oil. If desired, you can put two boiled and finely chopped eggs in the salad.

Amaranth and green onion salad . 100 g of green amaranth leaves, 100 g of green onions and several green salad leaves are washed in cold water, then chopped with a knife. 2 tomatoes or pickled cucumber, cut into slices. Mix all this, add salt, sugar, vinegar or citric acid solution to taste, pour over sour cream or butter.

Amaranth and melon salad . Finely chop 100 g of amaranth leaves, grate 300 g of melon along with 2 apples of tartrate. Mix everything, add sugar and salt (to taste), 100 g of sour cream and sprinkle with chopped parsley and dill.

Salad of amaranth, radish and sauerkraut. 100 g of green amaranth leaves, 1 medium-sized radish, 300 g of sauerkraut, onion, half a teaspoon of cumin, 2 tablespoons of oil. Wash and finely chop the amaranth leaves, peel the radish, soak in cold water for 15-20 minutes and grate on a coarse grater. Squeeze the brine out of the cabbage and cut the onion into shaky strips. Mix vegetables, add cumin to them, season with oil. Place all this in a salad bowl. Garnish with amaranth.

Amaranth and radish salad with lemon . 100g green amaranth leaves, 1 small radish, 2 carrots, apple, 3-4 cloves of garlic, 1/4 lemon, salt to taste. Rinse the amaranth leaves with boiled water and chop finely. Radish Peel the carrots and put them in cold water. Then grate them, as well as the apple, on a coarse grater. All these components are mixed and the mixture is added.

Amaranth and celery salad. Rinse 100 g of green amaranth leaves with boiled water and finely chop. Wash 2-3 celery roots in running water with a brush, peel and cut into strips. The big apple is slightly shaky. Mix everything. Add chopped green onions and dill, oil, vinegar or lemon juice and salt to taste.

Amaranth and green bean salad . 100 g of green amaranth leaves, 450 g of green beans, 20 g of green salad, 2-3 cloves of garlic, 5 stalks of green onions, 50 g of oil, vinegar, sugar and salt to taste. Rinse the amaranth leaves with boiled water and chop finely. Remove fibers from the beans, wash, chop and salt. After 30 minutes, immerse in boiling water and boil. Then rub through a sieve and mix with chopped amaranth and onion. Season with oil, vinegar and grind with salt and garlic. Garnish with green salad leaves.

Amaranth with tomatoes and garlic sauce . Rinse the amaranth, onion and dill with boiled water and chop finely. Cut ripe tomatoes into slices. Boil 2 eggs, peel them and also cut into slices. Prepare the sauce in this way: grind garlic and pepper with salt, pour in half a glass of cold water and a little vinegar. Carefully transfer the tomatoes and eggs into a salad bowl, pour the sauce over them and sprinkle with amaranth, onion and dill.

Amaranth pate . 100 g of green amaranth leaves, 2 onions, 2 apples, 2 eggs, 100 g of sour cream, salt. Finely chop the amaranth and onion, add chopped or grated sour apples, mash the eggs with a fork, add salt and season with sour cream. It is better to spread the pate on bread with butter.

Spicy Amaranth drink 0.9 liters of tomato juice, 0.1 liters of amaranth juice, 2 cups of adjika, 1 tablespoon of finely chopped herbs and 3 cloves of garlic. Mix tomato juice with amaranth juice, with adjika, add to the mixture of mashed garlic and finely chopped parsley.

Amaranth-garlic drink . Add 26 cloves of garlic crushed in a mortar and the juice of 3 lemons to 50 g of amaranth juice. Pour everything with a liter of boiled cold water. After 2-3 days, drink a glass twice a day.

Cocktail "Amaranth" . For a cocktail you need a tall glass. Its edge is rubbed with lemon and quickly dipped in sugar or powdered sugar. Then they take it; a glass of tomato juice, half a glass of amaranth juice, 1/2 teaspoon of lemon juice, the same amount of cranberry juice and grated onion, a clove of garlic, salt, ground black pepper. Grate or crush the garlic and onion, add the cooked products to them and mix everything well in a mixer. After this, carefully pour the liquid into prepared glasses.

Amaranth-cucumber cocktail . 50 ml of amaranth juice, 200 ml of cucumber juice, 2 teaspoons of honey (even better, extracts from dried fruits), 2 teaspoons of lemon juice are mixed, cooled well, whipped in a mixer and poured into glasses.

Amaranth-pumpkin drink. 50 g amaranth juice, 50 g pumpkin juice, 50 g tomato juice, salt, sugar and pepper to taste. Mix amaranth, pumpkin and tomato juices, add salt, sugar, and ground black pepper to taste. You can add finely chopped green onions or parsley.

In many countries, juices, syrups, and soft drinks are made from amaranth, which, due to their healing properties, are displacing Pepsi and Coca-Cola from consumption. Since amaranth is not treated with pesticides, it is one of the few environmentally friendly products. Enjoy and be healthy!

GROWING

Amaranth As a small-seeded crop, amaranth requires careful soil preparation before sowing. As already noted, the seeds usually weigh less than one mg (0.6-0.9 mg) and have a diameter of about 1 mm.

The optimal depth for planting seeds in the soil is 1.5-2.5 cm. Deviation from it leads to a prolongation of the period of mass emergence of seedlings due to uneven germination, their weakening and severe thinning. With deeper planting, although the seeds fall into a more moist layer of soil, it warms up more slowly, which slows down germination and increases the damage to the seeds by pathogens. In addition, the small supply of nutrients in the seed in this case is a serious obstacle to the removal of cotyledons to the surface, especially on soils of heavy mechanical composition.

The timing of sowing is determined taking into account the fact that amaranth seeds, with sufficient moisture in the soil, begin to germinate when warmed to 14-16 ° C and seedlings appear on 10-12 days. Low temperatures and lack of moisture delay the emergence of seedlings up to 20-30 days.

Due to the small mass of reserve substances in the seed, the initial growth of amaranth is greatly slowed down, and therefore in the first 4 weeks it is quite easily “choked out” by weeds and other crops in mixed crops

It occurs most intensively during the budding and flowering phases. During this period, with favorable temperature conditions (30-35°C during the day, 16-18°C at night) and sufficient satisfaction of the basic needs of plants, the daily growth of amaranth reaches a maximum of 8 cm.

At the end of July - beginning of August, amaranth begins to harvest ripeness. At this time, the green mass has a high nutritional value and can be used for feed, for ensiling, for the production of vitamin-rich grass meal, etc. With an average yield of green mass, amaranth is significantly ahead of alfalfa, soybeans and other forage crops in terms of protein and lysine yield.

Recipe for bread made from amaranth flour in a bread machine

Homemade bread with amaranth flour

Homemade bread with amaranth flour

Ingredients you need:

• amaranth flour, 65 grams
• rice flour, 65 grams
• kefir, 200 grams
• butter, 15 grams
• corn starch, 10 grams
• salt, pinch
• baking powder, 1/2 tsp.
• pumpkin seeds, 40 grams
• flax seeds, 30 grams

How to cook:

• sift the flour and soak in kefir overnight
• in the morning add all the other ingredients
• knead the dough and let it stand for about 30 minutes
• bake in a bread machine on the appropriate setting for about 40 minutes
• (in the oven the same dough will be baked for about 45-50 minutes at 180 degrees)

Cooking rules

Manufacturers do not always write on the packaging of the product about the need to wash the cereal. This must be done to remove grain dust and foreign impurities from the grain. The grain can be pre-sorted, although it is usually not required. High-quality cereals, as a rule, do not contain any visible impurities. However, if you are unlucky and you bought lower quality raw materials, be sure to sort out the grains before washing.

Since amaranth grains float to the surface and are small in size, they need to be washed in a sieve under a slight pressure of cool water. There is no need to do this with amaranth flour!

The next step is soaking the grains (if using flour, skip this step). Soaking allows you to reduce the cooking time of porridge, and therefore preserve the maximum benefit from its use. Amaranth should be soaked for two to three hours in cool water. After soaking, rinse the grains again under running water.

Then the cereal is placed in boiling water and cooked by evaporating the moisture. You can pour hot boiled water over the grains and immediately put on fire.

The amount of grains and water looks like 1: 2 or 1: 3, depending on what consistency of the finished dish you prefer. The less water or broth, the more liquid the porridge turns out. Immediately after adding the cereal, part of it will immediately float to the top, while the other will sink to the bottom. This is a normal process, as it should be.

The liquid in the pan should boil, after which you should reduce the intensity of the flame, and from this point on, cook the porridge for another 20-25 minutes. This should be done under the lid.

The porridge burns quite easily, so it is recommended to stir it periodically during cooking. If you cook in a multicooker, select the “Porridge/Milk porridge/Rice” mode and cook until cooked or a beep signal is received.

Harm of amaranth flour

Amaranth flour, the benefits and harms of which have been sufficiently studied by nutritionists, has its limitations for use. The increased content of oxalic acid in the product is harmful for those who suffer from diseases of the kidneys and urinary system, especially during periods of exacerbation of inflammation.

You should be careful with food containing this flour when:

• cholecystitis;
• pancreatitis;
• gallstones.

Even in the absence of pronounced pathologies, there is a danger of individual intolerance to the product.

Benefits of seeds for the human body

The use of amaranth seeds is quite widespread due to the high content of useful substances in them. The diverse composition and its features make cereal a valuable source of nutrition for almost all groups of people. Let's look at the benefits of amaranth seeds.

Compound

The composition of raw and cooked grains is slightly different. The former are in any case unsuitable for consumption due to the antinutrients they contain, compounds that interfere with the absorption of nutrients. Of these, amaranth contains oxalates, nitrates, saponins, and phenols. The heat treatment process reduces their number.

100 g of grains contains:

• water – 11 g;
• proteins – 14 g, fats – 7 g, carbohydrates – 65 g;
• fiber – 7 g;
• microelements: iron – 7.6 mg, manganese – 3.4 mg, calcium – 159 mg, magnesium – 248 mg, phosphorus – 557 mg, potassium – 508 mg, zinc – 2.9 mg;
• vitamins: B5 – 1.5 mg, B6 – 0.6 mg, folic acid – 82 mcg, B2 – 0.2 mg.

Among the amino acids that make up the amaranth protein is lysine, the content of which is higher than in other cereals. In addition, there are essential acids - leucine, threonine.

In terms of the number of microelements and vitamins listed, amaranth is superior to wheat, rice, corn, and potatoes.

Amaranth seeds

The nutritional value

The nutritional value of cooked seeds is lower than that of raw seeds. But due to the removal of antinutrients during cooking, the digestibility of nutrients increases. In terms of basic microelements and vitamins, heat-treated grains retain a leading position in comparison with basic cereals. The content of essential nutrients is higher than in wheat: proteins - 4 g versus 2 g, fats - 2 g versus 0.4 g, carbohydrates - 19 g versus 14 g.

Calorie content

100 g of raw grain can provide 1554 kJ of energy, which corresponds to 371 kcal. These values ​​are comparable to wheat and rice and significantly higher than corn and potatoes.

When cooked, the energy value decreases. After heat treatment to obtain porridge from amaranth seeds, the energy value of 100 g of product is 429 kJ, or 103 kcal.

Glycemic index

Amaranth cereal has a low glycemic index - 35 units. This figure is comparable to other unprocessed crops: wild rice, green buckwheat, quinoa. The index increases with grinding, further processing, and method of preparation. Thus, amaranth flour will have the highest index – 45. For comparison: the index of the most common wheat flour is 75 units.

Does it contain gluten or not?

Gluten is a protein that is widely found in cereals. Participates in the formation of gluten. Thanks to this protein, the dough becomes elastic and baked goods have a spongy structure. Used for making sauces.

Every person consumes gluten every day, and this does not cause harm to health, despite the fashionable trend about the necessary absence of this protein in food products. The only reason to completely eliminate gluten from your diet is celiac disease. This is an autoimmune disease, accompanied by a special reaction of the body to this protein and the inflammation of the intestines caused by it.

The beneficial properties of amaranth and its processed products for the human body with celiac disease are due to the fact that it does not contain gluten. This makes it an option for people with this condition (individual protein intolerance).

Amaranth flour improves bread quality

Beneficial features

The benefits of amaranth seeds extend to many organs and systems of the human body. Eating cereal has a beneficial effect on:

1. Circulatory system. Due to a slight increase in the amount of nitrates in the body, blood flow improves, especially in the coronary arteries, which is why amaranth will be useful for a person with coronary heart disease.
2. Glucose metabolism. Due to the low glycemic index, amaranth does not cause large fluctuations in blood glucose, which will be useful for those suffering from diabetes.
3. Immune system. Stimulates macrophages, enhancing the immune response.
4. Antioxidant action. One of the beneficial properties of amaranth seeds is due to the content of squalene, a powerful antioxidant that slows down the aging of body cells.

These are the main beneficial properties of amaranth, the use of which in food also provides other advantages: a long-lasting feeling of fullness, improved digestion.

Amaranth in cooking

It is recommended to include amaranth in your daily diet in the form of various dishes made from the leaves and grains of this plant.

Amaranth soup

Ingredients:

• 6 cups meat or vegetable broth;
• 300 g peeled potatoes, cut into cubes;
• 200 g carrots in the form of thin half-discs;
• 1 onion, cut into half rings;
• 3 cloves of garlic, passed through a crush;
• 100 g amaranth;
• 2 tbsp. l. vegetable oil;
• salt and pepper to taste.

All vegetables are lightly fried in vegetable oil and placed in the broth. Boil until soft, add amaranth. Bring to a boil and keep on fire for another 15 minutes. Add seasonings and leave to simmer under the lid for another quarter of an hour.

Amaranth leaf salad

Ingredients:

• 100 g of young leaves and shoots of amaranth;
• 20 g vegetable oil;
• 1 egg;
• salt to taste.

The leaves are thoroughly washed under running water. Boil in salted water until the shoots and leaves soften. Wait for the water to drain and grind it in a blender, add vegetable oil, chopped egg and salt.

Porridge

To make porridges, grains or grits from amaranth are used. According to the classic recipe, amaranth porridge is prepared from the following ingredients:

• 100 g of amaranth cereal;
• 100 ml milk or warm water;
• salt to taste.

To prepare porridge, water or milk is poured into a large saucepan and brought to a boil. Pour in grains. Cook, stirring with a wooden spoon. If the porridge thickens too much, dilute it with a small amount of boiling water. Cook until the amaranth is softened. Salt or add chopped fresh fruits (peaches, apricots or oranges) in the amount of 100 g. You can sweeten the dish with honey and add ground cinnamon.

Pancakes

Amaranth flour is suitable for making pancakes, pancakes and other baked goods. To bake pancakes, you need to take:

• 300 g each of amaranth or wheat flour;
• 2 tbsp. l. honey;
• 50 g water;
• yeast.

Amaranth and wheat flour are mixed. Prepare yeast dough. After it is suitable, add honey and washed raisins. Fry the pancakes without oil in a non-stick frying pan.

Disclaimer

Please note that all information posted on the Prowellness website is provided for informational purposes only and does not constitute a personal program, a direct recommendation for action or medical advice. Do not use these materials for diagnosis, treatment or any medical procedures. Consult your physician before using any method or product. This site is not a specialized medical portal and does not replace professional advice from a specialist. The Site Owner does not bear any liability to any party who has suffered indirect or direct damage as a result of improper use of materials posted on this resource.

Chemical composition and calorie content of amaranth

The calorie content of amaranth is approximately 376 kcal per 100 g. And its BZHU:

The cereal crop under discussion is dominated by carbohydrates. Therefore, amaranth porridge provides strength and energy for a long time. The product also contains a number of vitamins B, C, D, PP. It contains a high content of manganese, magnesium, phosphorus, copper, and selenium.

Amaranth flour muffins

Amaranth cupcakes

Amaranth cupcakes

Ingredients you need:

• oranges, 2 pieces
• eggs C1, 2 pieces
• erythritol (sweetener), 2 tbsp. or granulated sugar, 2 tbsp.
• coconut oil, 30 grams
• almond flour, 50 grams
• amaranth flour, 120 grams
• soda, 1 tsp.
• salt, pinch

How to cook:

• grate orange zest
• squeeze out the juice, you should get about 150 ml
• mix eggs and sweetener (or granulated sugar) in a bowl using a mixer
• add orange juice, melted coconut oil and 1/2 zest, stir
• Mix the dry ingredients separately and carefully add them to the egg-orange mixture
• using a silicone spatula, mix the dough
• put the finished mixture into capsules and bake at 180 degrees for about 30-35 minutes

Adviсe

The porridge has a rather viscous consistency, so it is better to combine it with sauces or gravies. You can use sweet or more savory dressings. Reviews suggest that porridge goes best with sweet and sour sauces, as well as tkemali and chutney.

Despite the fact that we wrote above about the need to stir the dish from time to time, there is another cooking technology that allows you to avoid burning the porridge. Cooks in the Caucasus use it - after boiling, the cereal should not be stirred or otherwise disturbed. This method is effective, but requires certain skills and culinary flair. In addition, after boiling, it is important to reduce the heat intensity to a minimum.

Porridge, served as a separate dish or for breakfast, can be flavored with coconut oil. It is placed in a hot dish, after which the porridge is thoroughly mixed. The oil will give it a pleasant sweetness and tropical aroma; the main thing is to choose a natural, cold-pressed product.

Honey and syrups go well with porridge. You can dilute the too viscous consistency with the help of milk added to the finished dish. If you use almond, the amaranth porridge will acquire a more pronounced nutty taste.

Remember about safety

Amaranth flour is used for general health improvement and strengthening the immune system, but no one has canceled its plant origin. Amaranth, like other herbs, contains specific substances that can provoke allergies, so when using it for the first time, you should be careful. The content of oxalic acid salts makes the plant potentially dangerous for people suffering from:

• gout;
• arthrosis;
• osteochondrosis;
• nephrourolithiasis.

Amaranth flour does not pose a threat to children if it is normally tolerated and used rationally, but it should not be introduced into the diet of children under six years of age. The exception is the need to create a diet of gluten-free products.

Amaranth flour may be harmful due to the content of nitrate and oxalate substances, however, often heat treatment allows you to completely get rid of them.

Do I need to soak and sprout?

In order for amaranth porridge to bring maximum benefit to the body, it must be properly prepared. Before cooking the dish, the grain should be soaked and sprouted.

This is a necessary condition because it contains phytic acid. If the grain has not been soaked and sprouted, it will interfere with the body's absorption of important nutrients.

To do this, you need to fill the grains with water and let them germinate for 1-3 days. Such preparation ultimately makes the product easier to digest and removes components that can impair the absorption of minerals.

Recipe for pancakes made from amaranth flour

Pancakes with amaranth flour

Pancakes with amaranth flour

Ingredients you need:

• amaranth flour, 300 grams
• water, 400 ml
• eggs, 2 pieces
• ground cinnamon, 1 tsp.
• coconut oil, 3 tbsp.
• honey, 2 tbsp.

How to cook:

• beat eggs with honey, add warm water
• sift amaranth flour and cinnamon
• add melted coconut oil
• mix everything well
• bake on both sides in a hot frying pan
• served with low-calorie syrups or honey

We believe that healthy baked goods can definitely be delicious. And there are two secrets: correctly observe the proportions of ingredients and use only high-quality products. We can help you with the latter: use the promo code DZEN for a 10% discount and place an order for food ingredients in the online store 100ing.ru! Cook with pleasure and only from the best ingredients!

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Amaranth flour: what is it, benefits and harms, how to use

What is semolina?

Semolina and couscous made from it are one of the big gastronomic misconceptions about their usefulness and dietary content. They do not contain any vitamins, minerals, or sufficient fiber useful for digestion, but consist of pure starch and a small amount of protein. Semolina can be compared to refined premium wheat flour. In fact, semolina is a by-product formed during the production of wheat flour. After grinding wheat, small fragments of grain always remain, which are only slightly larger than flour dust - this is semolina. Besides the fact that semolina has negligible benefits, it can also be harmful. Doctor of Medical Sciences, Honored Scientist of the Russian Federation, member of the Committee of Advisors of the WHO European Bureau for the Expanded Program on Immunization Tatochenko V.K. in the magazine “Health” No. 2, 2001, he writes that semolina “eats” calcium and contains the protein gluten, which is intolerable to many.

“...Semolina contains phytin, and phytin contains phosphorus, which binds calcium salts and prevents them from entering the blood. The level of calcium salts in a person’s blood should be constant - approximately 10 mg per 100 ml of blood serum. As soon as there are fewer salts, the parathyroid glands “remove” them from the bones and send them into the blood. But children don’t have that much calcium in their bones, and besides, children grow quickly and they really need it. It turns out that semolina porridge deprives them of calcium. If there is little calcium in the body, the muscles and heart work poorly, and the blood clots worse. A striking example of calcium deficiency is increased excitability of nerve cells and the appearance of seizures. Therefore, children who are heavily fed semolina porridge (2-3 servings per day) often develop rickets and spasmophilia. We, adults, do not eat so much porridge relative to our weight, and our need for calcium is much less than that of children. But if you eat only semolina, the lack of calcium will also affect an adult: osteoporosis will occur - increased fragility of bones...

In addition, semolina contains a lot of gluten. This protein is also called gluten. It is gluten that gives elasticity to dough and soft fluffiness to bread. But many people cannot tolerate gluten, which causes them to develop celiac disease, a severe hereditary disease that affects approximately one in 800 Europeans. Gluten and similar proteins are found in five grains: wheat, rye, oats, millet and barley. Under the influence of gluten in patients with celiac disease, the intestinal mucosa becomes thinner and the absorption of all nutrients, especially fats, is impaired. The disease manifests itself when a small child is given semolina porridge. The stool becomes copious, pasty or liquid, light-colored, with a shiny (fatty) surface. The child stops gaining weight, his stomach increases, and his muscles, on the contrary, decrease. If the disease manifests itself at an older age, the child complains of abdominal pain and intestinal dysfunction, but the disease does not manifest itself as violently as in infancy.

It must be said that gluten can cause another disease - allergies. It also manifests itself as stool disorder. The diagnosis of celiac disease is not difficult to make - you need to do a biopsy of the intestinal mucosa. And then - the diet: all products with gluten are excluded for life. You will have to give up bread and flour products, cereals (except buckwheat and rice) and all products that contain flour. After all, even 200–500 mg of gluten per day is enough to disrupt intestinal absorption. Parents are usually shocked by such a verdict. But in vain. If a child under one or two years of age has never eaten white bread, buns and semolina, then he will not be drawn to them.”

What can be prepared from amaranth flour: examples of recipes

Cooks use amaranth flour not only by adding it to dough and making porridge. A product with a rich taste and pleasant aroma allows you to prepare delicious and original dietary dishes.

Shiritsa cutlets

Ingredients:

• semolina flour – 100 g;

• one small carrot (60 g);
• green peas (fresh, canned or frozen) – 60 g;
• one medium potato;
• eggs – 4 pcs.;
• salt, spices to taste.

Preparation:

1. Lightly fry the flour in a frying pan.
2. Grate the carrots finely.
3. Boil fresh or frozen peas and prepare puree.
4. Boil and mash the potatoes.
5. Mix all ingredients and make cutlets.
6. Before frying, roll in breadcrumbs or amaranth flour.

diet sauce

Ingredients:

• shiritsa flour – 60 g.
• water – 200 g.
• Add salt and spices to taste.

Preparation:

1. Lightly heat the flour in a frying pan and add salt.
2. Add water gradually, in small portions, constantly stirring the sauce.
3. Stirring continuously, bring to a boil.

As an option, it is possible to add sour cream, carrots, onions, herbs, and spices to the base sauce. This sauce is used for meat, mushrooms, vegetable dishes, and pasta.

Pancakes

Ingredients:

• 150 g amaranth flour;
• 5 g cinnamon;
• 20 g lemon juice;
• 200 – 250 ml of water or milk;
• 40 g vegetable oil;
• 50 g sugar (can be replaced with honey or maple syrup to taste).
• nuts, raisins - optional;
• 5 g soda.

Preparation:

1. Mix flour, soda, nuts, cinnamon in one container.
2. Pour liquid, lemon juice, oil into another bowl. Add sugar (honey, maple syrup), mix the ingredients.
3. Add the dry mixture to the liquid and mix well.
4. Pre-heat the pan.
5. Spoon the dough and fry on both sides.

If you want thinner pancakes, add more water to the dough.

Pakoras

Ingredients:

• any vegetables that are available, in any quantity: carrots, onions, peas, cauliflower, zucchini and others (frozen mixtures can be used);
• amaranth flour – 60 g;
• water – 200ml;
• baking powder - 12 tsp;
• salt to taste;
• oil for frying.

Preparation:

1. Cut vegetables into small pieces.
2. Separately, in a large bowl, combine and stir flour, water, salt and soda.
3. Add vegetables to the mixture.
4. Mix everything and pour into a hot frying pan with oil.
5. Fry until the vegetables are ready.

Amaranth bread with banana

Ingredients:

• wheat flour – 150 g;
• amaranth flour – 75 g;
• eggs – 2 pcs.;
• soda – 1 tsp;
• butter – 100 gr.;
• honey – 150 g;
• banana puree – 200 g;
• nuts – 140 g;
• vanillin.

Preparation:

1. Mix two types of flour and soda.
2. Beat eggs with honey, melt butter and add to beaten eggs.
3. Pour the mixture into the flour, add banana puree, vanillin, mix.
4. Add nuts.
5. Transfer the dough into a greased pan and bake for 1 hour at 175°.

Amaranth flour is a product with a rich composition, the benefits of which have been proven in numerous studies. However, it is this multicomponent that can be harmful to health if overindulged. You must always remember that excess is the enemy of everything useful.

Author: Nadya Boyko

Article design: Ilchenko Oksana

Tips for eating amaranth porridge

You can eat amaranth porridge every day. At first, its taste may seem unusual. But, if you get used to it and make this dish a regular breakfast, you will be able to get rid of many health problems.

The porridge has a light nutty flavor and a special consistency. If you use cereal for the base, it will turn out coarser; if you use flour, it will turn out soft and tender. Children especially like this dish made from grains.

To make your dish as healthy as possible, you should cook it not with sugar, but with other sweetener options. For example, with honey or Jerusalem artichoke syrup.

It is allowed to cook porridge with both water and milk. Fresh or dried fruits are already included in the finished treat. Cinnamon and some other spices will perfectly complement its taste.

When eating amaranth porridge, you should chew its grains with special care. Then the walls of the stomach and intestines will be actively enveloped in mucus and restored.

How to choose quality flour

A high-quality product has a light milky color and crumbly consistency. Lumps and uneven texture indicate excess fat or moisture during storage, which means the flour can quickly spoil. A bitter smell also indicates that the product is unfit. Fresh high-quality flour has a delicate nutty aroma.

The use of amaranth flour in cosmetology

This ingredient is used in the preparation of facial cosmetics. Masks are useful for those who want to restore lost skin youth.

Amaranth flour face mask:

• 2 tablespoons of amaranth grains powder;
• 1 tablespoon sour cream;
• 1 drop of vitamin E oil solution.

Application:

1. Mix everything until smooth.
2. Apply the mixture to a cleansed face.
3. After 20 minutes, rinse with cold water.

This mask is good for restoring aging skin: it will restore freshness to the face and smooth out wrinkles.

Exotic companions

Of course, many people like to use dried fruits. However, a fresh banana in the company of aromatic papaya will work wonders. The fruits are peeled and grains removed. Cut them either into thin rings or small cubes. Several spiral turns are made from banana slices. The center of the composition is decorated with a hill of orange papaya. Its top is sprinkled with coconut shavings.

Still, nutritionists recommend choosing seasonal fruits. They contain the most vitamins. Then your breakfast will be light and divinely appetizing. Moreover, it does not contain a drop of gluten, which is often contraindicated for many.

Reviews from real people

What do people think about amaranth?

review on the forum

review on the forum review on the forum

review on the forum

review on the forum review on the forum

In fact, there are a lot of reviews, and mostly they are all positive.