Amaranth seeds are gaining more and more popularity, but not everyone knows how it is and how it is eaten, let’s try to figure it out together.
Amaranth is an annual herbaceous plant, the birthplace of which is South America. For the Aztecs, seeds were a kind of bread, the ancient Greeks considered amaranth to be a symbol of immortality, and the Japanese compared amaranth in protein content to squid.
UN recognized amaranth product 21 century, and for good reason! Seeds are rich in easily digestible protein, which contains essential amino acids. One of the main advantages of amaranth is the lack gluten! Porridges, pastries, side dishes made from seeds and amaranth flour are great for those who care about their health or are allergic to gluten.
- Amaranth seeds - glass 1 / 2
- Coconut Milk - 1 Glass
- Vanilla sugar
Wash amaranth in cold water.
Fall asleep amaranth in a saucepan and pour coconut milk, mix. Add a pinch of salt and a little vanilla sugar, bring the porridge to a boil, cook on low heat for about 20 minutes.
After the time has expired, add cinnamon and sugar to taste in the amaranth, mix it up, cover with a lid and cook for another 5 minutes.
We put the finished porridge in a plate, pour nuts and raisins on top.
Enjoy your meal! Healthy breakfast is ready.