Amaranth

Amaranth Porridge with Fresh Fruit, Marula Nuts and Maple Syrup

Serves 2 Ingredients: 90g amaranth grain 200 ml water Fresh fruit A handful of marula nuts 1-2 tablespoons maple syrup Oil Milk (optional) Cinnamon (optional) Directions: 1. Soak the amaranth in a bowl with enough water and leave overnight. 2. The following morning, rinse the amaranth and drain. 3. Add the amaranth and 200ml of

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Amaranth Scones

This recipe makes about 35 scones when using a standard scone cutter. Ingredients: 1kg wheat flour 250g amaranth flour 300g sugar 50g baking powder 400g margarine 4 eggs 1.2 litres lacto or milk Directions: Pre-heat oven to 200°C. Mix wheat flour, amaranth flour, margarine, sugar and baking powder together. Beat the eggs and mix with

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Amaranth Squares

Serves: 16 squares Ingredients: 2 1/2 cups popped amaranth 1/4 teaspoon salt 1/2 cup peanut butter 1/2 cup honey 2/3 cup dark chocolate Directions: Mix the popped amaranth and salt together in a large mixing bowl and set aside. Line a square baking dish (20 x 20cm should do the trick) with baking paper. In

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Amaranth Sushi

Serves 2 Ingredients 1 cup cooked amaranth 2 sheets Nori seaweed 3 Tbsp rice vinegar (white vinegar is also suitable) 1 Tbsp brown sugar 9 prawns (shell removed) 1 tsp garlic powder 1 tsp paprika ¼ carrot ¼ baby marrow 2 tsp toasted sesame seeds 1 Tbsp olive oil Salt and pepper Directions To cook

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Goat’s Cheese with Popped Amaranth and Sun-Dried Tomatoes Mini-Skewers

Ingredients: 200g goat’s cheese 1 tbsp popped amaranth 1 tbsp fresh rosemary, minced sun-dried tomatoes (in oil) rocket salad toothpicks Directions: 1. Roll the goat’s cheese into small balls (using a half-tablespoon measuring spoon). Place in a dish, cover and let chill in refrigerator for 10 minutes. 2. Drain sun-dried tomatoes. 3. Mince fresh rosemary

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