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While not a true "grain" (it's technically a seed), Organic Amaranth can be used much in the same way as grain and is more of a complete protein than most actual grains. It has a complete protein profile including lots of Lysine, but is limited in Leucine and Threonine. It is relatively high in calcium, iron, potassium, phosphorous and magnesium (compared to other grains).
The small, off-white billets originate way back in Aztec Mexico and has a nutty flavour. It can be added to oatmeal/cereal, made into flour, toasted, sprouted or popped like popcorn. When added to stews or stir-fry, it thickens the food.
Due to being naturally gluten-free, it works better in grain-free recipes with tapioca or other starchy flours, rather than rising bread.
Rinse. Use 1 part Amaranth to 2 parts water for a rice-like side dish, 2-3 parts water for cereal or breads. Cooks in about 20 minutes.