We suggest at least 6 cups of water for every one
cup of amaranth, not because the little grains will absorb that much liquid, but because of what happens to the water that's left.
Not exact matches
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free flour
of choice — quinoa, millet,
amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds
of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch
of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Our experiments with the average amount
of liquid (about 2
cups) left us with about two inches
of excess water that was goopy and viscous, in part due to starch being released by
amaranth as it cooks.
2 sticks butter room temperature 1/2
cup melted piloncillo syrup * 1 stick
of Mexican Cinnamon The zest
of 1 large lime The juice
of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1
cup unbleached All purpose flour 1
cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1
cup puffed
amaranth
These
Amaranth Skull Cookies last for 4 - 5 days, (if you are lucky) They are great for breakfast with a
cup of tea or coffee, or ideal for an afternoon pick me up snack.
Add green gram, chopped
Amaranth leaves, about three
cups of water in the pressure cooker and cook for 4 whistles.
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g)
amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
Flatbread Pizza Crust 1 1/2
cup sprouted quinoa 1/4
cup sprouted
amaranth 1
cup raw sprouted oats (or the same amount
of quinoa and
amaranth combined) 1/4
cup golden flax seeds 1/2
cup sprouted sunflower seeds 1/2
cup hemp seeds 1
cup purified water 1/4
cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice
of 1 lemon 1/4
cup olive oil
In a sauce pan combine
amaranth, millet and 2
cups of vegetable broth.
Add the
amaranth, 1/2
cup water, and a pinch
of salt and to a small saucepan over high heat.
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax,
amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
I converted to create 8 servings: 3
cups of Unsweetened Almond Milk, 8 teaspoons
of Apple Cider Vinegar, 40 - 80 drops
of Stevia to taste, 1/2
cup of smooth Almond Butter (quality matters), 1/2
cup of Chia Seeds, 1/2
cup of quinoa / millet /
amaranth, 1/2
cup of whole buckwheat, 1/2
cup of hemp hearts, 1/2
cup of coconut flour, 2 teaspoons
of baking powder, 1/2 teaspoon
of sea salt
Ingredients: 1/2
cup amaranth 1/2
cup arborio rice 1 (14 ounce) can coconut milk 3
cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings
of choice, for serving (I used cacao nibs, dried currants, and coconut flakes)
All sprouted sorghum flour w / 1/4
cup sprouted
amaranth, equal amounts
of sprouted oat and sorghum flour.
(also, you're not supposed to let it brown, and I did... mistake # 2)-- Add in the
amaranth (or I did a mix
of amaranth and quinoa) and stir — Add in broth — 2
cups for each
cup of grain.
If desired you may cook this recipe with only almond flour by increasing it to 2
cups instead
of 1
cup and this way you wont have to use whole wheat flour or
amaranth.
Ingredients (serves 4) • 2
cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch
of sea salt • Pinch
of nutmeg • Pinch
of ground ginger • Pinch
of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
Stick with small portions (1/2
cup per meal)
of low - glycemic grains like black rice, quinoa, teff, buckwheat, or
amaranth.
The health factor: This five - grain pasta is made
of amaranth, quinoa, kamut, spelt, and durum, giving you eight servings
of whole grains per
cup, along with 3 grams
of fiber.
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax,
amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
Amaranth flour is high fodmap and small amounts of puffed amaranth is low (1/4 cup) FODMAP content is portion
Amaranth flour is high fodmap and small amounts
of puffed
amaranth is low (1/4 cup) FODMAP content is portion
amaranth is low (1/4
cup) FODMAP content is portion driven.
Whole Grains To Consume: 2 - 6 servings a day (one serving is about 1/2
cup cooked grains) Healthy choices: Quinoa,
amaranth, barley, brown rice, basmati rice, wild rice, buckwheat, groats, and steel - cut oats Why: Whole grains digest more slowly than their refined products, reducing any frequency
of spiking in blood sugar that may promote inappropriate inflammation.
Amaranth (9 grams protein per cup) Each grain of amaranth consists of between five and nine perc
Amaranth (9 grams protein per
cup) Each grain
of amaranth consists of between five and nine perc
amaranth consists
of between five and nine percent oil.
Beans, peas and lentils 1/2
cup (150 g) baked beans in tomato sauce (GI 49) provides an average
of 7 g protein 1/2
cup (130 g) canned, drained cannellini beans (GI 31) provides an average
of 8 g protein 2/3
cup (125 g) cooked red lentils (GI 26) provides an average
of 12 g protein 1
cup (180 g) cooked split peas (GI 25) provides an average
of 12 g protein 1
cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1
cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4
cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4
cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4
cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1
cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1
cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1
cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1
cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1
cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1
cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2
cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz)
of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa,
amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).