Amaranth flour is a food product obtained by grinding amaranth seeds.

The product is valued for its high quality protein, the content of which reaches almost 17% of the dry weight of the mixture. Just 100-200 g of the finished product based on this flour provides the complete human need for protein.

It is considered a good substitute for wheat flour, as it is lower in calories, does not contain gluten and its glycemic index is lower than that of wheat.

The grind has three times more calcium and, unlike other grains, is low in cholesterol and gluten.

Amaranth flour is ideal for those who need a gluten-free diet.

Nutritional value of amaranth flour (per 100 g) compared to wheat flour:

It contains a lot of complex fiber, which is difficult for the body to absorb. And this is good for the intestines (broom effect) and for taming hunger (the longer the product is digested, the less you crave snacks)

Properties of amaranth flour

• The flour contains magnesium, calcium and iron, which improve the condition of bone tissue and are necessary for anemia.
• Contains a peptide that has an antitumor effect.
• A high concentration of amino acids helps calcium absorption and improves muscle cell growth.
• Useful before and after workouts, as carbohydrates provide energy for physical activity, and proteins serve as “building materials” for muscle recovery.
• The complex of proteins and dietary fiber included in the composition stabilizes blood sugar levels after sleep. As a rule, it is always low in the morning.
• Regular consumption of amaranth seed flour helps lower cholesterol levels and lower blood pressure in hypertension.
• Increases immunity.
• The combination of amino acids and plant fiber helps prevent cancer.
• Useful for people who are intolerant to gluten, as this flour does not contain it.
• Flour is endowed with anti-inflammatory properties.
• It contains phytonutrients that improve heart function.
• Thanks to plant insoluble and soluble fibers, it improves intestinal function.
• Acts as a strong antioxidant.
• Regulates hormone levels.
• Contains zinc, which prevents early graying.
• Useful for diabetes as it stabilizes sugar levels.
• The presence of vitamin (A) helps in the prevention of cataracts.
• Amaranth flour is useful for osteoporosis, as it contains components that help absorb calcium.
• Just one hundred and fifty amaranth flour will provide the body's daily need for protein.

What is useful for losing weight

Ground amaranth grains can be a good addition to dietary nutrition because:

• The plant contains vegetable protein, which burns fat and strengthens muscles, preventing them from sagging during weight loss; protein also increases the production of the “satiety” hormone, which suppresses excessive appetite.
• Contains little salt and fat, which is valuable during diets.
• The product is not very high in calories - 357 kcal per 100 g.
• The available fiber (and there is quite a lot of it - 9 g per 100 g of product) makes it possible to stay full longer and eliminate snacking.

Valuable for both women and men

For women, ground amaranth seeds are useful because they help stabilize hormonal levels during menopause and menstrual irregularities. Recommended for painful periods.

Men can also benefit from amaranth flour. It contains zinc, which is useful for male strength (improves the production of the male hormone - testosterone).

How to make flour from amaranth seeds

You can buy amaranth flour in health food stores. But if you wish, you can cook it yourself at home. This does not require additional processing or special equipment. It is enough to grind the amaranth grains in a coffee grinder or food processor.

• It is not recommended to consume amaranth flour raw. You won't be poisoned, but it will interfere with your body's ability to absorb nutrients, which will make your food less productive.

Therefore, always heat treat amaranth before use. Before grinding, grains or flour already purchased in a store must be simmered in the oven at 100 - 150 degrees for 10 - 15 minutes.

How to use

One of the options for taking flour is in the morning on an empty stomach. Mix a dessert spoon of the product in a glass of water and drink in the morning before breakfast. Plant fiber and protein will help stabilize glucose levels (usually low when we wake up) and keep you feeling full.

It would also be a good idea to take amaranth before and after training. Carbohydrates (and there are more than 80 g of them in a plant for every 100 g) will provide energy for physical activity, and proteins will help reduce muscle pain and allow muscles to recover faster.

• Combine different types of flour in your recipe. Amaranth flour contains a wide range of amino acids and is most useful only in combination with other flour, for example wheat or corn. So, don't switch completely to this type of product to get the most health benefits.

Amaranth flour has a pleasant taste, so it is used for baking and thickening sauces and cream soups.

You can bake bread, only add one part of wheat flour to three parts of amaranth flour, since amaranth does not have gluten and the dough will not be suitable.

It is also added to kefir, yogurt, cottage cheese and juices to make smoothies and cocktails.

How to store

Flour should be stored in a tightly sealed container in the refrigerator. When not stored in the refrigerator, the product spoils twice as fast.

Cook immediately before use so that it does not lose its beneficial properties.

When purchasing a product, be sure to check the expiration date. From the time flour is milled, it can be stored for no more than six months, since after the expiration date it acquires a rancid taste and loses some of its beneficial properties.

Dietary recipes with amaranth flour

Let me remind you that flour can be added to cocktails only after heat treatment.

Smoothie with orange and papaya

Large orange – 1 pc.
Papaya – 1 pc.
Amaranth flour – 1 tbsp. lie

Squeeze the orange juice and place in a blender. Add peeled and chopped papaya fruit there, add flour. Kill everything. Smoothies can be used instead of breakfast.

Pancakes with amaranth flour

Egg – 1 pc.
Olive oil – 1 tbsp. lie
Amaranth flour – 1 tbsp. lie
Water – ½ tbsp.
Salt, pepper, green onions - to taste
Soda - a pinch

Add egg, oil, soda, salt and pepper to the water. Mix well. Then add the flour mixture, stir and finally add the chopped green onions. Mix everything well. Bake the pancakes in a small amount of olive oil.

Amaranth flour with yogurt, cottage cheese and raisins

Amaranth flour – 1 tbsp. lie
Natural low-fat yogurt – 250 ml
Low-fat cottage cheese – 150 g
Raisins – 1 tsp.

Add amaranth flour to the yogurt and stir. Then mix cottage cheese with raisins and pour in a mixture of yogurt and flour.

Amaranth flour with kefir

Amaranth flour – 1 tbsp. lie
Kefir 1% fat – 250 ml

Pour flour into kefir and mix.

Amaranth bread

Amaranth flour – 3 tbsp. lie
Wheat flour – 1 tbsp.
Egg – 1 pc.
Olive oil – 1 tbsp. lie
Yeast – 10 g
Water – ½ tbsp.
Sugar – 1 tsp.
Salt – 1/3 tsp.

Amaranth flour (gluten-free)- a very interesting and, without a doubt, healthy flour with a wide range of uses in cooking.

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 is used in the preparation of porridges, flatbreads, bakery, confectionery and pasta products, cheeses and yoghurts, and mayonnaise.

Amaranth seeds and flour can also be used as an additive to regular diet dishes, they are used in canning vegetables, and are also used as a nutritious vitamin and protein supplement to various vegetarian and dietary dishes.

They also find wide culinary use and amaranth leaves– they are added to salads, casseroles and omelettes.

• 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:

• lower cholesterol levels,
• improves the condition of the arteries,
• reduce the risk of cardiovascular diseases and cancer,
• promote the removal of toxins.

The special value of amaranth lies in the presence in its composition of such a substance as squalene , which has a strong antioxidant effect.

Central and South America are considered the homeland of amaranth. Other names for this plant are “God sent”, “Aztec wheat” and “Inca bread”.

Among the ancient Greeks, amaranth was considered a symbol of immortality (translated from Greek amaranth means "unfading flower"), and in ancient Chinese medicine this plant was used as a remedy that gives youth and longevity.

In our country, amaranth has long been known as a garden weed - shiritsy. But in recent decades, the special cultivation of decorative, food and fodder varieties of amaranth has become quite widespread in Russia.

Amaranth contains a higher amount of protein - approximately 16-18% (wheat contains “only” 12%). The proteins in amaranth most closely match the theoretically calculated “ideal” protein.

For comparison: evaluation coefficients for the “ideal” protein:

• amaranth - 75,
• cow's milk - 72,
• soybean - 68,
• wheat - 60,
• peanuts - 32.

The composition of amaranth amino acids is ideally balanced; it contains large quantities of amino acids (essential) that are not synthesized by the human body. Products with a high content of essential amino acids have always been the dream of mankind. The content of the most important essential amino acid, lysine, is 30 (!) times higher than in wheat. This amino acid is not found in such quantities in any other plant studied. What is lysine? This is a substance thanks to which food is absorbed by the human body, and if it is deficient, it is simply not absorbed and the protein passes through “transit”.

Use of amaranth flour in cooking

Amaranth flour, which has excellent baking qualities, can be successfully used in combination with wheat flour in the preparation of all kinds of bakery and confectionery products, imparting viscosity and stickiness to the dough.

Homemade baked goods made from wheat flour with the addition of amaranth flour turn out fluffy, have a pleasant delicate nutty taste and increased protein value, and also do not go stale for a long time.

Amaranth flour, in addition, is useful to add as a vitamin and protein supplement to various dietary and vegetarian dishes, and also to use to increase the taste and nutritional value of regular diet dishes (porridge, soups, pancakes, pancakes, mashed potatoes, stewed vegetables, meat and fish dishes, cereal side dishes, pasta, etc.).

Amaranth flour can also be used in breading and as a minced ingredient for cutlets.

Amaranth flour, which has a high nutritional value, can be used as an enriching protein and vitamin component in baby food.

And due to the fact that Amaranth flour contains no gluten(unlike wheat flour), this healthy plant product can also be used in the diet of people with celiac disease (gluten enteropathy).

You can buy amaranth flour in stores, health food/diet food departments, and online stores.

Banana Amaranth Nut Bread

Ingredients:

1 1/2 cups wheat flour,

• 1/2 cup amaranth flour,

• 1 teaspoon of soda,

• 2 beaten eggs,

• 1/2 cup melted butter,

• 1/2 cup honey

• 1 teaspoon vanillin,

• 1 cup ripe banana puree,

• 1 cup nuts.

Cooking method:

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.

The word AMARANTH. Mara is the goddess of death, and the prefix A means negation in the language - for example, moral-immoral, etc., linguists are aware.

The healing properties of amaranth have been known since ancient times.

Amaranth oil is a well-known source of Squalene, a substance that captures oxygen and saturates the tissues and organs of our body with it.

Squalene is a powerful antitumor agent that prevents free radicals from damaging cancer cells. In addition, Squalene easily penetrates through the skin into the body, affects the entire body and is a powerful immunostimulant.

The unique chemical composition of amaranth determines the limitlessness of its use as a remedy.

The ancient Aztecs used amaranth to feed newborn children; warriors took amaranth grains with them on difficult campaigns as a source of strength and health. A veritable pharmacy, amaranth was used to treat royalty in ancient India and China.

Currently, amaranth is successfully used in different countries in the treatment of inflammatory processes of the genitourinary system in women and men, hemorrhoids, anemia, vitamin deficiencies, loss of strength, diabetes, obesity, neuroses, various skin diseases and burns, stomatitis, periodontitis, gastric ulcers and duodenum, atherosclerosis.

Preparations containing amaranth oil reduce the amount of cholesterol in the blood, protect the body from the effects of radiation exposure, and promote the resorption of malignant tumors, thanks to squalene, a unique substance included in its composition.

Squalene was first discovered in 1906.

Dr. Mitsumaro Tsujimoto from Japan isolated an extract from the liver of a deep-sea shark, which was later identified as squalene (from the Latin squalus - shark).

From a biochemical and physiological point of view, squalene is a biological compound, a natural unsaturated hydrocarbon.

In 1931, Professor of the University of Zurich (Switzerland), Nobel Prize winner Dr. Claur proved that this compound lacks 12 hydrogen atoms to achieve a stable state, so this unsaturated hydrocarbon captures these atoms from any source available to it.

And since the most common source of oxygen in the body is water, squalene easily reacts with it, releasing oxygen and saturating organs and tissues with it.

Deep-sea sharks need squalene to survive in conditions of severe hypoxia (low oxygen) when swimming at great depths.

And people need squalene as an anticarcinogenic, antimicrobial and fungicidal agent, since it has long been proven that oxygen deficiency and oxidative damage to cells are the main causes of aging of the body, as well as the occurrence and development of tumors.

Entering the human body, squalene rejuvenates cells and also inhibits the growth and spread of malignant tumors. In addition, squalene is able to increase the strength of the body’s immune system several times, thereby ensuring its resistance to various diseases.

Until recently, squalene was extracted exclusively from the liver of deep-sea sharks, which made it one of the most scarce and expensive products. But the problem was not only its high cost, but also the fact that there is not so much squalene in the shark’s liver - only 1-1.5%.

The unique antitumor properties of squalene and the great difficulty of obtaining it have forced scientists to intensify their search for alternative sources of this substance.

Modern research has discovered the presence of squalene in small doses in olive oil, wheat germ oil, rice bran, and yeast.

But during the same research, it turned out that the highest content of squalene is in oil from amaranth grains. It turned out that amaranth oil contains 8-10% squalene! This is several times more than in the liver of a deep-sea shark!.

During biochemical studies of squalene, many other interesting properties were discovered.

Thus, it turned out that squalene is a derivative of vitamin A and, during the synthesis of cholesterol, is converted into its biochemical analogue 7-dehydrocholesterol, which in sunlight becomes vitamin D, thereby providing radioprotective properties.

In addition, vitamin A is absorbed much better when it is dissolved in squalene.

Then squalene was discovered in the human sebaceous glands and caused a whole revolution in cosmetology. After all, being a natural component of human skin (up to 12-14%), it is able to be easily absorbed and penetrate into the body, while accelerating the penetration of substances dissolved in the cosmetic product.

In addition, it turned out that squalene in amaranth oil has unique wound healing properties, easily copes with most skin diseases, including eczema, psoriasis, trophic ulcers and burns.

If you lubricate the area of ​​skin under which the tumor is located with amaranth oil, the radiation dose can be significantly increased without the risk of getting a radiation burn.

The use of amaranth oil before and after radiation therapy significantly accelerates the recovery of the patient’s body, since when squalene enters the body, it also activates the regenerative processes of the tissues of internal organs.

The healing properties of amaranth have been known since ancient times.
In ancient Chinese medicine, amaranth was used as an anti-aging agent. It was known to both the ancient Greeks and the peoples of Central America - the Incas and Aztecs.

Among the ancient Greeks it was a symbol of immortality. Indeed, amaranth inflorescences never fade.
Amaranth bread, according to legend, was called the bread of the Aztecs.

The name of amaranth among the ancient Mayan, Aztec and American Indian peasants was Ki-ak, Bledo, Huatli.

The Indian name for amaranth is ramadan (given by God).

Amaranth is a clear confirmation of the truth: the new is the long-forgotten old. The plant that fed the population of the American continent for eight thousand years now appears before us in the form of a stranger. Some facts have come down to us about the economic importance of amaranth for the last Aztec empire, which was ruled by Montezuma in the early 16th century AD.

The emperor received 9 thousand tons of amaranth as a tax. Amaranth became an integral part of many ritual events in which paint made from it was used.

Obviously, this was the reason that the Inquisition declared the plant a devilish potion, as a result of which the Spanish conquistadors literally burned the Huatli crops, destroyed the seeds, and punished the disobedient with death. As a result, amaranth disappeared from Central America.

European civilization trampled on a foreign, unknown culture, often much higher in intelligence. No amount of fear of conquerors could force the Indian tribes to abandon the cultivation of Huatli.

Especially in hard-to-reach mountain villages. And it’s not even about pagan rituals. Maize (corn) cakes suppressed hunger, but caused intestinal inflammation and pain. The addition of huatli to the dough deprived the peasants of suffering.

It is not surprising that Mexico, the USA, and the countries of Central and South America began to cultivate amaranth in large areas.

To be honest, I personally know this plant well, but I always thought that it was decorative... What a surprise!!! Amaranth, and even right in my flowerbed!!!

It’s good and tasty to make bread and add it to soups, especially mushroom soups - you’ll lick your fingers, you’ll feel full from a small plate because it’s very filling, but at the same time you won’t gain weight from it, but on the contrary, a feeling of lightness will appear in your body.

It is not for nothing that amaranth greens are equated with the most high-calorie seafood products - squid meat, because, in addition to protein, the most valuable amino acid for the human body - lysine in it is 2.5 times more than in wheat, and 3.5 times more than in corn and other high-lysine grains.

Amaranth is a wonderful food for pets and poultry. If you feed it green mass (up to 25% of other feeds), piglets grow 2.5 times faster, and rabbits, nutria and chickens grow 2-3 times faster, and milk yield and fat content of milk increase significantly in cows and goats. The green mass of amaranth is fed to pigs with a small amount of dirt, and the animals grow quickly, gaining up to 60 kg of live weight in 4 months.

A large amount of vitamin C and carotene makes amaranth food especially valuable and has a good effect on animals and birds, thanks to which they do not get sick.

Amaranth ensiles well, but it is better to do this in a mixture with corn and sorghum. Since the green mass of corn contains a lot of sugars, and the green mass of amaranth contains a lot of protein, silage from them is much more nutritious than from amaranth itself.

But amaranth is also a wonderful product.

It is used in first and second courses, dried, salted and fermented like cabbage, pickled for the winter, and prepared in soft drinks that are more expensive than Pepsi and Coca-Cola.

In addition to the seeds, the leaves were also eaten, adding them to salads. The culture was actively grown in Russia in the Middle Ages.

Amaranth oil has the highest price among vegetable oils and animal fats, in all respects it is 2 times superior to sea buckthorn oil and is used during the complex treatment of radiation sickness, and the sprouted seeds are similar in composition to mother’s milk.

Scientists have found that amaranth also has effective medicinal properties. Scientists explain this by the fact that amaranth seeds have particularly strong biofields, which determine its miraculous healing properties.

Or such a fact. Rickets chickens immediately recovered after being fed amaranth seed residues (chaff) for two days. And further. All the rabbit owners in the neighborhood had deaths of their animals - both adults and young animals. And those who used amaranth as food had none.

Amaranth is especially effective for successful beekeeping.

A pantry of squirrels, a culture of today and the future—that’s what biologists around the world call this plant. Experts from the UN Food Commission have recognized it as a crop that will help provide the growing population of our planet with high-quality protein.

Growing:

Amaranth seeds are small, like a poppy, and the height of the plant is over 2 m. And if it grows alone, then one plant occupies an area of ​​almost 1 m. Isn’t it a miracle that from a small grain such a luxurious one, with a garland, grows in 3.5 months? precious seeds, reddish or golden giant!

The productivity of amaranth is fantastic - on fertile lands - up to 2 thousand centners of high-quality green mass and up to 50 centners of seeds per hectare.
Amaranth is drought- and frost-resistant in the presence of a high agricultural background and does not require feeding, and animals eat it completely. He is a record holder for protein content.

It is advisable to sow amaranth on green mass with row spacing of 45 cm, then thinning the crops after they reach a height of 20-25 cm, leaving 10-12 plants per linear meter. If for seeds, then with row spacing of 70 cm, leaving 4-5 plants per linear meter. The sowing time is the same as for corn, when the soil warms up to 8-10 degrees. C heat.

After seedlings emerge, the main concern is to prevent weeds from drowning them out. Care is needed for three weeks, then the amaranth itself oppresses all its “enemies.” Its roots are strong and can penetrate soil waters, taking from there not only moisture, but also necessary mineral elements, which contributes to the formation of huge biomass. Thus, amaranth can play the role of ameliorant and provide valuable food with high-quality protein.

For regions with risky farming, it is very promising, because in drought conditions it is capable of producing constant yields, and in optimal conditions - high yields of biomass and grain.

When collecting amaranth for medicinal purposes, it must be borne in mind that it can be used for greens already when the plants reach a height of 25-30 cm; leaves can be collected from the lower tiers of plants throughout the summer until late autumn, while it is still growing, consumed as food, stored for the winter and for the production of medicinal drugs

Then the grain must be collected, when the upper leaves become creamy in color and the seeds show signs of slight shedding. It is necessary to dry greens under a canopy, in drafts, without access to sunlight.

Amaranth should be stored in a dry, dark and well-ventilated place, preferably hanging in linen or paper bags.

Indications:

cardiovascular diseases;
atherosclerosis;
liver diseases and lesions;
oncological diseases;
diabetes and metabolic disorders;
strengthening the immune and hormonal system;
rejuvenation of the whole body;
restoration of lost strength after physical exertion, as well as after operations;
dietary product for celiac disease, autism.

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, dough, minced meat, thick soups, flour and breadcrumbs. The optimal consumption of amaranth flour is 2-4 tablespoons per day as part of various dishes; it does not contain gluten and can become the basis for creating products for patients with celiac disease or celiac enteropathy, without the addition of wheat flour.

Contraindications: individual intolerance

What can you cook from it?

Seed flour, oil and fresh young leaves are used.

1. Seed flour is added to various porridges, in particular oatmeal. It turns out to be a very nutritious and healthy food.
2. Flour can be added to baked goods in a ratio of 1:3, for example, to pancakes, gingerbread cookies, cheesecakes, cookies, etc. Amaranth flour gives the dough viscosity and stickiness, so baking with pure amaranth flour is done according to special rules.

If you add flour from amaranth grains to a dough made from wheat flour, then the baking will not go stale for a long time.

3. Baking with amaranth flour. Recipes below.
4. Young amaranth leaves are added to salads, stews, vegetable purees and other dishes. A healthy tea is brewed with the leaves.
5. Amaranth oil is also widely used

Soup dressing made from amaranth leaves.
Dry and chop young amaranth leaves. Use for seasoning soups at the rate of: 1 tsp. dressing for 1 serving of soup.

Salad of fresh amaranth leaves.
Wash 200 g of young amaranth leaves, cut into strips, put in a salad bowl, add 30 g of finely chopped green onions and 20 g of chopped parsley. Season with 1 tbsp. l. vegetable oil.

Omelet with amaranth.
Mix 2 eggs with finely chopped young amaranth leaves. Pour into the pan and bring until done.

Cutlets made from amaranth leaves.
Boil 200 g of young amaranth leaves for 5 minutes, chop, add 2 eggs, 1 chopped onion, 2 cloves of chopped garlic, 2 tbsp. l. grated cheese, 2 tbsp. l. wheat flour, 1 tbsp. l. fine wheat grain.

Cooking method:

Add salt and black pepper to taste. Form cutlets from the resulting mass, roll in breadcrumbs, and fry in vegetable oil on both sides. Add 1 glass of water or vegetable broth, bring to a boil, cover with a lid and simmer over low heat for 5-10 minutes.

Amaranth leaf dumplings.
Grind 3 tbsp with one egg. l. flour, adding a little water, knead the elastic dough. Mix finely chopped amaranth leaves, chopped onion, dill and parsley into the dumpling dough. Salt and black pepper - to taste. Drop pieces of dough into the boiling broth using a wet teaspoon. After the dumplings float to the surface, they are brought to readiness.

Tea made from amaranth leaves and seeds.
From fresh or dried leaves, you can brew tea in a thermos, like rose hips. Seeds are used as follows: 1 tbsp. l. The panicle with seeds is crushed and poured with a glass of boiling water, after 20 minutes, filter and drink a quarter of a glass 3 times a day, half an hour before meals and before bed.

Amaranth seeds are used in confectionery products.
Lightly toasted seeds are added to the baking dough. If you add flour from amaranth grains to a dough made from wheat flour, then the baking will not go stale for a long time.

Amaranth-oat bread
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.

Cooking method:

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.

Amaranth fritters
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.

Cooking method:

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 consistency of the dough), the pancakes will be denser and more satisfying. Fry over medium heat in sunflower oil.

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.

Cooking method:

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 yeast powder (sourdough), vanillin essence.

Cooking method:

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 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.

Cooking method:

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.

Cooking method:

Mix all ingredients thoroughly, form cutlets, roll in breadcrumbs and fry in oil.

Important:

Amaranth seed porridge does not contain gluten and can be eaten by people on a gluten-free diet.

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.

Cooking method:

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.

Cooking method:

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 soda, 2 beaten eggs, 1/2 cup melted butter, 1/2 cup honey, 1 teaspoon vanilla, 1 cup ripe banana puree, 1 a glass of nuts.

Cooking method:

Combine amaranth and wheat flour, add soda, mix. Add honey and butter to the 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.

Corn-amaranth pancakes
Ingredients: 1/4 cup amaranth seeds, 1 1/4 cups yellow cornmeal, 1/4 cup wheat flour, 1 teaspoon baking soda, 1/2 tablespoon honey, 2 cups cream, 2 tablespoons vegetable oil, 1 whipped yolk, 1 white beaten until foamy.

Cooking method:

As in the previous recipe, cover the amaranth seed with water and cook for 15 minutes. Drain the water. Mix the dry ingredients and add amaranth puree and oil one by one, and put in the refrigerator for 10 minutes (not in the freezer). Bake in a hot greased frying pan.

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.

Cooking method:

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.

Butter amaranth buns with wheat bran
Ingredients: 1 1/2 cups wheat flour, 1/3 cup amaranth seeds, 1 cup rubbish, 2 teaspoons baking powder, 3 eggs, 1 1/2 cups milk, 4 tablespoons ghee, 1/2 cup 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 so that 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 mass into greased molds, filling approximately 2/3 of the mold. Baking time is 20-25 minutes. When the buns are ready, cool them and remove them from the pans.

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 ).

Cooking method:

Boil amaranth seeds (20 minutes in two glasses of water) until a thick mass forms, cool, rub through a sieve. Add the remaining components. Served chilled.

Amaranth cookies

Ingredients:

1/2 cup butter or margarine, softened

1/2 cup solid fat,

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon pure vanilla extract,

1 large egg

1/4 cup mixture of wheat and amaranth flour
3/4 cup toasted Brown Amaranth Flour,

1/2 teaspoon baking soda
1/4 teaspoon salt, 1/2 teaspoon water

Cooking method:

Beat butter, fat and sugar until fluffy. Add vanilla. Beat in the egg and mix everything very well. Mix flour, Toasted Brown Amaranth Flour, baking soda and gradually add to cream mixture. Add water and mix everything well again.

Place the dough in the refrigerator for 2 hours. Roll the dough into walnut-sized balls and roll in sugar (optimal). Place them 2 inches apart on an ungreased baking sheet and press down on top with a cookie cutter or the bottom of a small glass sprinkled with sugar.

Bake at 180 degrees for 10 -12 minutes.

Note: To enhance the flavor, use equal parts wheat flour and toasted brown amaranth flour (1 cup each). You can add raisins.

Cookies (biscuits) made from toasted amaranth

Ingredients:

2.5 cups amaranth seed flour,

1.5 cups corn starch,

100 g butter or margarine,

1.5 cups granulated sugar,

2 eggs,

3 teaspoons of powder (powder), yeast (sourdough), vanillin essence.

Cooking method:

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 with whole amaranth flour).

Separately mix the butter and sugar and mix well. Then, one by one, they are 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 baking sheets with oil and place the cookies, leaving space between them.

Bake until golden brown and separate almost immediately.

Baking powder is prepared with 25 g of baking soda, 25 g of cream with tartaric acid and 12 g of corn starch.

Amaranth oil tested in St. Petersburg at the Oncology Research Institute named after. Petrov, in Moscow at the Burdenko Hospital, in the burn center at the Research Institute of Emergency Medicine named after. Sklifosovsky and is recognized as the best immune activator.

Making amaranth oil at home

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 3 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, we take our bottle and another smaller vessel (2 liter jar), filter the extract through a watering can, onto which we put 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. source

Amaranth flour recipes

Much has been written and said about the benefits of amaranth flour. But there are also some notes from experts. For example: amaranth flour has a wide range of amino acids. When combined with wheat or corn flour, amaranth flour provides an amount of protein that is comparable to meat or fish.

Amaranth flour is a good addition to many recipes. The high level of protein and the absence of gluten make it useful for people who are allergic to wheat flour and products made from it.

If you make yeast bread, you should know that gluten-free flour does not allow the dough to rise. But replacing 30% of wheat or rye flour with amaranth flour is an excellent option.

Never eat amaranth flour raw. Only after cooking.

If you are making a dough that does not require gluten to rise, you can use 100% amaranth flour in the recipe. But not everyone may like such a product. Therefore, use amaranth flour in small quantities for the first time.

Try a recipe for a drink that will not only warm you up, but also lift your spirits.

Thick drink with amaranth flour

Ingredients:

• - half a cup of amaranth flour,
• - five cups of water or milk, it's up to you,
• - a quarter cup of brown sugar,
• - a quarter teaspoon of ground cinnamon,
• - two teaspoons of vanilla extract.

What we do:

In a large saucepan, mix milk (water) and flour so that there are no lumps. Heat over medium heat, stirring constantly, until thickening begins. Add sugar and cinnamon. Stir. Add vanilla extract. Stir quickly until the sugar is completely dissolved. Increase the heat. Bring the mixture to a boil, stirring. Serve hot on a winter evening.

Muffins with amaranth

• - three quarters of a cup of hot water,
• - a quarter cup of butter,
• - the same amount of honey
• - a cup and three quarters of amaranth flour,
• - one fourth cup ground nuts(any),
• - salt as desired,
• - two teaspoons of soda,
• - one teaspoon of ground cinnamon,
• - half a cup of raisins,
• - one teaspoon of vanillin.

In a bowl, combine water, oil and honey. Set aside and let the honey melt. Then add vanillin to the mixture. Separately combine all remaining ingredients. Then add the dry ingredients mixture to the water, oil and honey. Whisk everything, but do not overdo it. Preheat oven to 220 C. Fill muffin tins with dough and bake in preheated oven for 22-25 minutes.

You can add apples and other fruits to this dough. And you will have different options for deliciousness.

Amaranth-oat bread

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.

Cooking method: 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.

Amaranth fritters

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.

Cooking method: 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 consistency of the dough), 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.

Cooking method: Combine 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.

Cooking method: 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 seed meatballs

Ingredients: 150g chopped meat, 200g toasted amaranth seeds (whole amaranth flour can be used), 4 eggs, salt.

Cooking method: 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 yeast powder (sourdough), vanillin essence.

Cooking method: 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 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.

Cooking method: 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 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.

Cooking method: 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.

Cooking method: 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 a glass of nuts.

Cooking method: Combine amaranth and wheat flour, add soda, mix. Add honey and butter to the 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.

Corn-amaranth pancakes

Ingredients: 1/4 cup amaranth seeds, 1 1/4 cups yellow cornmeal, 1/4 cup wheat flour, 1 teaspoon baking soda, 1/2 tablespoon honey, 2 cups cream, 2 tablespoons vegetable oil, 1 whipped yolk, 1 white beaten until foamy.

Cooking method: As in the previous recipe, cover the amaranth seed with water and cook for 15 minutes. Drain the water. Mix the dry ingredients and add amaranth puree and oil one by one, and put in the refrigerator for 10 minutes (not in the freezer). Bake in a hot greased frying pan.

Butter amaranth buns with wheat bran

Ingredients: 1 1/2 cups wheat flour, 1/3 cup amaranth seeds, 1 cup rubbish, 2 teaspoons baking powder, 3 eggs, 1 1/2 cups milk, 4 tablespoons ghee, 1/2 cup 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 so that 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 mass into greased molds, filling approximately 2/3 of the mold.

Baking time is 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 ).

Cooking method: Boil amaranth seeds (20 minutes in two glasses of water) until a thick mass forms, cool, rub through a sieve. Add the remaining components. Served chilled.

Amaranth flour muffins

Ingredients:

• 110-130g amaranth flour
• 150 g granulated sugar
• 80 g butter oils
• 4 eggs
• 1 tsp. Honey
• 1 tsp. Soda

Vanilla sugar

Cooking method:

Separate the yolks from the whites. Beat the yolks with sugar and vanilla sugar. Melt honey and soda in a water bath. When the mass begins to foam, remove it from the heat. Mix the beaten yolks with honey, melted butter and amaranth flour. Separately, beat the whites until stiff peaks form. Carefully introduce them into the main mass. The dough should be neither thick nor runny. Grease the molds with sunflower oil and pour out the dough. Bake for 30-40 minutes at a temperature of 200?-220? C. You can add raisins or nuts to the dough. Makes 6-7 cupcakes.

“Simple” cookies made from amaranth flour

Preparing such cookies does not require much effort, they are low-calorie and dietary, and they are a pleasure to prepare.

Ingredients

• · Chicken egg - 1 pc.
• · Butter/margarine - 100 gr.
• · Solid beef fat - 100 gr.
• · Granulated sugar - 100 gr.
• · Brown sugar - 100 gr.
• · Vanillin - 5 gr.
• · Amaranth flour - 150 gr.
• · Roasted amaranth flour - 50 gr.
• · Wheat flour - 150 gr.
• · Baking powder for dough - 2 gr.
• · Salt - 2 gr.
• · Water - 5 ml.

Preparation

Beat the cream from fat, butter, sugar with a mixer, adding an egg.

Fry 50 g in a dry frying pan. amaranth flour.

Mix toasted amaranth flour, wheat flour, soda, vanillin and gradually add to the cream in small portions.

Mix everything, add water.

Place the dough in the refrigerator.

Make balls with a diameter of 2-3 cm from it.

They should be placed at a considerable distance from each other on an ungreased baking sheet, since the amaranth cookies will increase in size during the baking process.

Preheat the oven to 180? C and bake for 10-15 minutes.

Serve with chilled milk.

Cookies “Zest” made from amaranth flour

Amaranth cookies made from South American cereal flour are useful for everyone: children, adults, and allergy sufferers. Unusual taste, pleasant consistency, suitable for tea and as a snack. The addition is raisins - sources of vitamins.

Ingredients

• · Chicken egg - 2 pcs.
• · Butter/margarine - 100 gr.
• · Honey of any kind - 40 gr.
• · Milk 100 ml
• · Amaranth flour - 400 gr.
• · Raisins - 30 gr.

Preparation

Melt butter or margarine with honey and cool.

Gradually beat in two eggs and mix.

Pour in the milk in a thin stream and mix again.

Pour sifted flour into the resulting mass, add raisins.

Place cookies on baking paper or oiled parchment with a tablespoon.

Bake at a temperature of 150? C for 25-30 minutes.

Serve with tea when cool.

Cookies "Slim" made from amaranth flour

For those who care about their figure, but sometimes allow themselves to bake, you can make cookies from amaranth flour and wheat bran. It is crispy and perfect for breakfast, as it is energetically balanced and will bring significant benefits.

Ingredients

• · Amaranth flour - 200 gr.
• · Wheat bran flour - 50 gr.
• · Rye flour - 100 gr.
• · Chicken egg - 2 pcs.
• · Margarine - 50 gr.
• · Sugar substitute - 25 gr.
• · Vanillin - 5 gr.

Preparation

Make flour from wheat bran using a mixer.

In a separate bowl, mix baking powder, amaranth, rye and bran flour, sift and set aside.

Using a mixer, beat margarine with any sugar substitute, adding vanillin.

Separate the white from one egg. Beat until smooth and add one egg. To stir thoroughly.

Add to the margarine mixture and gradually add the flour mixture.

Replace the dough and make balls slightly larger than an average walnut.

Place the balls on a baking sheet lined with parchment.

Bake the products at a temperature no higher than 170 0 for about 30 minutes.

Remove from the oven when the balls are browned and cool.

Serve with tea or coffee.

Amaranth cookies “Orange”

The secret of this recipe is in the filling. Orange zest is rich in essential oils. It's great for baking and ideal as an addition to a gluten-free diet. Try this product, and you will forever remain a fan of amaranth in a delicate combination with orange.

Ingredients

For the test

• · Butter - 150 gr.
• · Granulated sugar - 75 gr.
• · Amaranth flour - 50 gr.
• · Rice flour - 100 gr.
• · Chicken egg - 1 pc.
• · Baking powder for dough - 5 g.
• · Orange juice - 40 gr.

For filling

• · Orange zest - 100 gr.
• · Fructose - 100 gr.
• · Water - 50 ml.
• · Corn starch - 20 gr.

Preparation

• 1. Make jam from orange zest, fructose, water and starch. Cool.
• 2. Add rice and amaranth flour, baking powder, granulated sugar, egg to the softened butter and knead the dough.
• 3. Pour orange juice into the dough and stir.
• 4. Cover with a napkin and cool.
• 5. Line a baking sheet with parchment or baking paper and grease with oil.
• 6. Spread the dough with a spoon previously moistened with water. In this case, the products will not stick.
• 7. Take a pastry syringe and fill it with cooled jam.
• 8. Fill the middle of each piece; the dough does not need to be covered.
• 9. Bake in the oven at 200 0 for 10-12 minutes.
• 10. Remove, let cool and serve with tea or coffee.

• · Don't be afraid that a recipe calls for animal fat. Ideally, it is beef, if not, then you can use chicken or pork. This is a source of natural fats that the body needs.
• · For the same reason, you should not additionally oil the baking sheet. The cookies contain enough fat to prevent them from burning.
• · If desired, each ball can be rolled in sugar to make it sweeter.
• · If you don’t have baking powder in the house, baking soda will do.
• · To make the cookies crispy, you need to fry the amaranth flour in a hot frying pan.

It is best to fry amaranth flour in a cast iron frying pan until the color is even. The combination of different types of flour allows you to make cookies the most delicious, and fats - crumbly.

• · If you do not have such a frying pan, then it is better to take one with a non-stick coating and a thick bottom. This will ensure that the flour is completely cooked.
• · When frying flour, you need to stir it and make sure there is no excessive overheating.
• · Baking these cookies takes very little time. Watch carefully so that it does not burn. Otherwise, amaranth cookies will become bitter and unsuitable for eating.
• · Biscuits can be made both salty and sweet if you use the same amount of sugar instead of salt.
• · The dough is rolled out thinly, so you need to be careful when working with it and when laying it out on a baking sheet. To do this, you need to thoroughly dust the board and rolling pin with flour. Roll out the dough like dumplings or chebureki, stretching it in length and width. There should be enough flour, then the dough will roll out easily.
• · Eggs must be fresh and of high quality. They are added to the dough gradually.
• · If the dough is too stiff, add a little milk. Due to the fact that amaranth contains a small amount of gluten, only warm milk should be used. Aramant baked goods will stick together faster.
• · A mixture of corn flour and yeast gives the product a piquant flavor. You can use dry kvass starter, which works well if you are preparing a dish for a beer party. A good additive is dry brewer's yeast. They are healthy and rich in B vitamins, but will add calories.
• · Prepare this dish with your children. They will enjoy imagining and being creative in the baking process.
• · Amaranth raisin cookies are easy to prepare, even a novice cook can handle them.
• · If honey is not available or is contraindicated, you can replace it with fructose, sorbitol or xylitol. The taste will not be lost, but the calorie content will decrease.
• · Any honey can be used, even last year’s honey. It will still dissolve; the degree of sugariness is not important.
• · The mixture of honey and butter must be cooled and only then added the eggs. Otherwise, they will curl under the influence of temperature.
• · Instead of milk, you can use water, and replace butter with coconut or canola oil.
• · Along with raisins, you can add various nuts and candied fruits, which will add new flavors to the product and add freshness. Coconut shavings will not be superfluous either. It will not only add additional viscosity to the dough, but also enrich it with a rich nutty aroma.
• · Since cookies increase in size during baking, it is advisable to place distances between them when placing them on a baking sheet.
• · Bake at medium temperatures, then the cookies made from amaranth flour will not dry out and will be tender and soft.
• · The dish is best suited for children and those who are watching their figure, because amaranth confectionery is healthy, tasty and low-calorie.
• · The combination of three varieties of cereals has a beneficial effect on the body, enriching it with vitamins and microelements.
• · To add flavor, it is better to use vanillin or any cooking essence, such as almond or rum.
• · Sorbitol, xylitol, fructose are refractory sugar substitutes; they do not dissolve well, so they must be mixed thoroughly using a special mixer attachment.
• · The egg white must be whipped into a strong foam and only then add another egg. Eggs must be fresh and unrefrigerated.
• · The cookies are very tender and fragile. Particular care must be taken when removing them from the baking paper. It's better to wait until the livers have cooled down a little.
• · Baking paper or parchment is pre-greased with butter or margarine.
• · Amaranth flour itself, like buckwheat, has a low level of gluten, so when baking such a product, rice flour is added.
• · In order to make jam, it is not necessary to use a substitute. You can use brown sugar.
• · The zest can be either dried or fresh. It is cut into thin noodles, then it will cook faster.
• · Starch is used for thickening and should be added last.
• · Pieces of zest can also be added to the dough, which will give it a special piquancy.
• · These cookies should not be served hot, especially since there is jam inside, which cools very slowly. It's better to wait than to get burned.
• · Most often, the readiness of amaranth baked goods is determined by color: from light yellow to dark brown.
• · Cookies made from this flour will be crispier if they sit in the oven longer.
• · To bake cookies, the oven should be preheated, prepared and monitored. Each oven has different properties, but the approximate cooking time is 12 minutes.
• · The product is suitable for those who are trying to watch their figure and are fans of gluten-free food. It is useful for patients with metabolic disorders who are prone to various types of infections.
• · Amaranth cookies are a natural antioxidant. The high cost of flour is justified by adherence to healthy eating rules.
• · Children will love Orange cookies made from this flour, but are not recommended for those who are allergic to citrus fruits.
• · Lemon can be used instead of orange; it is not a risk factor for allergic reactions.

A healthy lifestyle and proper nutrition today are not just a tribute to fashion, it is a way to prolong activity and ability to work. Not only medicines help out, but also the use of the beneficial properties of different plants. For those in need of a gluten-free diet, amaranth and cereals made from it, and especially flour, become a real treasure.

The beneficial properties of amaranth have been known for a very long time. The benefits and harms of amaranth have been carefully studied.

Compared to the usual wheat or rye, flour from this herbaceous plant, which has another name - agaric, is low in calories. The fast carbohydrates it contains do not contribute to fat deposits.

Amaranth flour is prepared from light seeds, without using seeds whose color is dark: their shells contain harmful substances.

Amaranth flour, which has a light color, is distinguished by its affordable price; it not only promotes weight loss, the main thing is its medicinal properties.

Experts have described in detail what benefits and harms the plant contains. Useful for the following diseases:

1. Diabetes;
2. Atherosclerosis;
3. Liver diseases;
4. Injuries and skin damage.

In addition, amaranth flour helps reduce cholesterol levels, rejuvenate the body, improve memory, relieve irritation, and is used for sexual disorders.

Particular attention should be paid to the use of amaranth flour when preparing diets for children, pregnant women, people undergoing rehabilitation after a serious illness, as well as vegetarians.

Who can't?

At the same time, you should refrain from consuming products made from amaranth flour when taking medications with similar effects. Such products are not recommended for people with kidney problems: oxalic acid, contained in amaranth, although in small quantities, is contraindicated for them.

The benefits and harms of flour depend on the method of its use. Amaranth flour cannot be eaten raw, without heat treatment. Raw flour can interfere with the absorption of nutrients. After heat treatment, flour and products made from it will only contribute to your health.

Bob's Red Mill, Organic Whole Amaranth Flour, 623 g

Amaranth flour in your kitchen: baking

At home, you can use amaranth flour to prepare products that are pleasant to taste and necessary for the body, primarily baked goods.

Amaranth flour can be used for different types of baking.

Amaranth bread

The recipe for original bread made from amaranth flour will certainly be appreciated by both adults and children, because bananas are included in the dough.

1 cup of amaranth flour, beaten eggs (2 pcs.) Combine with three bananas, grind using a blender, knead well. Add vegetable oil (2 tbsp) and chopped walnuts (0.5 cup) to the dough and bake for 40 minutes, preheating the oven to 180°.

You can diversify such bread, prepared without yeast, by adding ginger, nutmeg, cinnamon, and vanillin to the dough.

Pancakes made from amaranth flour

Delicious pancakes made from amaranth flour are prepared with milk. The pancake recipe is simple.

To do this, add wheat flour (1/2 cup) to amaranth flour (1 cup), mix well, pour in milk (3 cups), 3 beaten eggs, vegetable oil (3 tbsp), sugar syrup (1 tbsp. .), salt - to taste. The dough is thoroughly mixed and ready for baking pancakes.

Pancakes

Amaranth pancakes with kefir are a delicious and healthy breakfast for the whole family. Their preparation is simple; the recipe is also based on a flour mixture of amaranth (50 g) and wheat flour (100 g). In addition, you need 0.5 liters of kefir, 1 egg, 2 tbsp. l. sugar, pinch of salt, 1 tsp. baking soda or 1 packet of baking powder.

The dough is kneaded properly, the pancakes are fried in vegetable oil. If desired, you can add raisins, cinnamon, and vanillin to the dough.

Amaranth cinnamon cookies

Cinnamon cookies are a tasty treat. To prepare it, beat 100 g of softened butter and 0.5 cups of sugar, add 3 eggs, and pre-mixed 1 cup of amaranth flour and about.5 cups of starch. Mix the dough well with 1 tsp. cinnamon. Place the dough on a baking sheet lined with baking paper, leave for 1 hour, then put it in the oven for baking.

Confectioners report that any baked goods gain the beneficial effect of amaranth flour. Pizza or muffin, cake, pies and pastries, any dish prepared with the addition of this flour simultaneously has a pleasant taste and beneficial properties.

But baking is not the only use of amaranth flour in the kitchen. It can also be used in preparing main courses, side dishes and even drinks.

Second courses

Cutlets

Cutlets made from amaranth flour will be appreciated primarily by vegetarians, but they will appeal to everyone. For them, you must first prepare mashed potatoes (200 g), grate the carrots on a fine grater (100 g). Flour (preferably semolina) is heated in a frying pan, mixed with mashed potatoes and grated carrots. Having mixed everything well, form small cutlets and fry them in vegetable oil on both sides.

The recipe for cutlets diversifies their taste by adding green peas in the form of puree to the mixture before frying.

Draniki

Draniki with the addition of amaranth flour are prepared traditionally. 5-6 medium or large potatoes are grated on a fine grater and the juice is squeezed out. Add eggs (2-3), a mixture of amaranth and corn flour (2 tbsp each), slaked soda (1/3 tsp). Draniki, like pancakes, are fried in vegetable oil.

Sauces

Onion

2 onions, cut into rings, fry in vegetable oil until golden brown. After the onion is ready, remove it and heat 2 tbsp in the remaining oil. amaranth flour, then add 0.5 liters of broth (meat, vegetable) or water, bring to a boil, and simmer a little over low heat. At the final stage of cooking, add onion, sour cream (2 tbsp), salt and pepper - to taste.

White sauce

2 tbsp. amaranth flour is heated in oil (vegetable or butter - 2 tbsp), add 0.5 liters of broth (can be replaced with milk), bring to a boil and leave for several minutes over low heat. Then add sour cream and salt (to taste). If desired, you can add pepper, mustard beans, parsley or dill, after chopping them.

Bob's Red Mill, Organic Whole Grain Amaranth, 680 g