Amaranth Crackers

Cook Amaranth (you need to use the raw whole seed for this recipe, not the puffed/popped amaranth):

1 part Amaranth to 2 parts water.  Cook with a slow simmer, lid on for about 20-30 minutes until water is absorbed (check to make sure it doesn’t burn, and use a heat diffuser mat if your cook top’s lowest setting is too hot).

1/2 cup amaranth made about two large trays or crackers, but you can use any amount you like.

The Amaranth cooks to a sticky porridge-like consistency.

Remove from heat and allow to cool.

When cool, roll small 1/2″ or 1.5 cm balls and place on a tray lined with baking paper, allow enough space for them to be pressed down.

Place a second piece of baking paper on top and with your fingertips press down gently until your rolled balls of amaranth are flat.  Aim to get them uniformly thin but not so thin that they fall apart.

Gently peel off the baking paper and neaten any edges with the edge of a spoon or knife if you like or leave rough, its up to you.

Place in oven preheated to about 160 – 180°C – not too hot.

Cook for about 20 min or until you can see that they are lightly toasted.  Remove from oven and remove onto a wire rack to cool.  They will be crisp and firm and peel off easily from the baking paper.

When cool they are perfect crackers / chips / crisps.  They taste a bit like sesame. 

You can add additional seasonings/spices for added flavor (cinnamon, dill…)

Nutrients for entire recipe:

Calories: 358

Protein: 13 g

Fat: 6.7 g

Carbs: 63 g

Fiber: 6.4 g

Sodium: 3.8 g

Potassium: 490 mg

Phosphorus: 537 mg

Adapted from: http://www.grainfreeliving.com/amaranth-crackercrisp/#more-99

Amaranth Granola

Ingredients:

• 1/4 cup apricot or peach puree
• 1/4 to 1/2 cup maple syrup
• 1 Tbsp oil (coconut works well)
• 1 Tbsp vanilla
• 3/4 tsp salt
• 2 1/4 cup puffed amaranth
• 1/2 cup nuts (optional)
• 1/2 cup raw sunflower seeds
• 1/2 cup unsulfered and diced dried apricots and peaches (other dried fruids work well too)
• 1/2 cup grated unsweetened coconut (optional)

Directions
1. Preheat oven to 375 degrees F. Lightly grease a 13 x 9-inch cake pan.
2. In a large mixing bowl, mix puree, syrup, oil, vanilla, and salt. Add amaranth, nuts, seeds, dried fruit, and coconut. Stir enough to coat dry ingredients
3. Spread in the cake pan and toast for 20-25 minutes, stirring frequently. The edges tend to burn faster than the rest of the granola and so should be watched carefully.
4. Cool and store in an airtight container. Eat within two weeks.

Makes 4 cups

Nutrients per 1/2 cup serving:
Calories: 250
Protein: 5.4 g
Fat: 15.3 g
Carbohydrates: 28 g
Fiber: 4.4 g
Sodium: 227 mg
Potassium: 285 mg
Phosphorus: 155 mg

Recipe Source: The Allergy-Free Cookbook

POPPED AMARANTH GRANOLA

INGREDIENTS
• 1/2 cup amaranth seeds
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup packed dark brown sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1/4 teaspoon cinnamon
• 1 cup whole raw cashews, coarsely chopped (or allowable nut)
• 1 cup flaked, unsweetened coconut (optional)
• 1 cup old-fashioned oats
• 1 cup dried cherries, coarsely chopped (optional)
INSTRUCTIONS
1. Heat the oven to 350°F and arrange a rack in the middle. Heat a medium frying pan over medium heat. When the pan is heated, add the amaranth and cover (a mesh splatter screen or glass lid is recommended—the seeds will begin popping like miniature popcorn kernels). Shake the pan continuously until about half of the seeds have popped, about 1 to 2 minutes. Transfer the seeds to a large bowl.
2. Combine butter, brown sugar, and honey in a small saucepan, place over medium heat, and stir until butter has melted and brown sugar has dissolved. Bring to a boil and cook until slightly thickened, about 5 minutes. Remove from heat; stir in vanilla, salt, and cinnamon; and set aside.
3. Add sugar mixture, cashews, coconut, and oats to reserved amaranth and stir until mixture is moist throughout.
4. Evenly spread mixture on a baking sheet. Bake until toasted and lightly browned, about 10 minutes. Stir and continue to bake until lightly browned all over, about 5 minutes more.
5. Remove from the oven and place on a wire rack to cool completely. Stir in cherries and serve.
Makes about 8 ¾ cup servings

Nutrition facts: (not including dried coconut or cherries)
Calories 315
Total fat 17 g
Carbohydrates 42 g
Fiber 4 g
Protein 7g
sodium: 78 mg
Potasium: 262 mg
Phosphorus: 262 mg

CAROB BROWNIE

• 1 cup amaranth flour
• ¼ cup arrowroot (or rice or potato starch)
• 1⁄3 cup carob powder
• ½ teaspoon baking soda
• ¾ cup apple juice concentrate, thawed
• ¼ cup oil

Preheat your oven to 350oF. Oil and flour a 9 inch by 5 inch metal loaf pan. If your carob powder contains lumps, press it through a strainer with the back of a spoon to remove the lumps before measuring it. Combine the amaranth flour, arrowroot, carob powder, and baking soda in a bowl. In another bowl or measuring cup, stir together the apple juice concentrate and oil. Stir the liquid ingredients into the dry ingredients until just mixed and immediately put the batter into the prepared pan. Bake for 20 minutes. The batter will puff up during baking and then collapse either near the end of the baking time or after you remove the brownies from the oven. Do not overbake. The “toothpick test” does not apply to these brownies; if you test them with a toothpick, the toothpick will come out with wet dough on it. These brownies have a moist, chewy texture. Makes 8 to 10 brownies.

NUTRIENT INFORMATION(per brownie):
Calories: 184
Carbohydrate: 25 g
Fat: 8 g
Protein: 3 g
Fiber: 3 g
Sodium: 82 mg
Potassium: 186 mg
Phosphorus: 140 mg