The power grain amaranth is an unbeatable source of nutrients – it not only contains a lot of protein and was already part of the valuable basic food of indigenous peoples. The golden grains are also popular with people with gluten intolerance. Learn more about the gold of the Incas and how you can prepare amaranth with us.
What is amaranth?
Amaranth belongs to the foxtail family and is therefore a pseudo-grain like quinoa . The golden grain originally belonged to the main food of the Incas and Aztecs, but is now also grown in Central America and Europe. Both the leaves and the grains of the plant can be used as food.
What is in the amaranth power grain?
Amaranth is often praised as “power grain” because of its abundance of easily usable nutrients, vital substances and minerals: It is rich in valuable omega 3 and omega 6 fatty acids – the lecithin it contains is good for nerves, brain function and fat digestion. The protein content of the Incas grain is outstanding: it even beats milk and soy. Amaranth is often recommended for pregnant women and people with iron deficiency because of its high iron content. It also prevents tiredness, nervousness, exhaustion and migraines.
The Power-Korn is gluten-free and suitable for allergy sufferers and people with food intolerances . The plant is uncomplicated and can also be planted on the local vegetable patch. The only requirement for this: a sunny spot in the garden. Amaranth can be used in a low-carbohydrate diet and has a high fiber content. They are filling and good for the intestines.
Recipe amaranth: how to cook the grains
There are a variety of preparation options for the power grain amaranth with its nutty taste. It is suitable for stir-fries, casseroles and patties, for baking bread, as a side dish for vegetables or a salad base.
The basic recipe: Simply boil twice the amount of water and then simmer over a low heat for 25 minutes. The consistency is not firm, like that of the related quinoa grain, but rather pulpy.
The cooked amaranth can also be used as a filling for peppers or zucchini. Simply season and spice it up as you like, pour in and bake in the oven for 10-20 minutes. The amaranth leaves can be used wonderfully in salads and taste similar to spinach .
Puffed amaranth: Also sweet, really delicious
The mustard-sized amaranth grains are also available in puffed form and are ideal for muesli or desserts. For example, mix 4 tablespoons of yoghurt and 3 tablespoons of puffed amaranth with honey and coconut flakes and garnish with fresh berries. As a snack between meals, amaranth is available in bar form with dried fruit, honey or chocolate.
Grow amaranth yourself
If you feel like it, you can even grow the healthy grain yourself in the garden. Amaranth has no special soil requirements, the plant only needs a place in the sun. Sow in mid-April, the flowering period is from July to August. You can then collect the seeds before the first frost, in September and October. Cut off the dark red inflorescences and let them dry. The seeds then fall out by themselves.
