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Amaranth

Last updated on 16th April 2018

Amaranth

Amaranth is an annual or short lived perennial plant that can be grown for its edible leaves or just for ornamental purposes. Amaranth seeds also contain a large percentage of protein so can provide an essential food source too.

 

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  • How to grow
  • Recipes
  • How To Eat
  • Dig the soil, remove all weeds and add compost or well rotted manure. Ensure even soil.
  • Amaranth germinates best at 15°C but can just be sown more thickly in warmer weather as the plants are vigorous once germinated. Sow between May-July for best results in UK.
  • Keep watered in dry weather.
  • If growing for leaves, pinch out any flower buds to stop the plant from bolting (leaves get a bitter taste).
  • Once plant has gone to seed, save the seeds for future sowings.

Everyone loves pancakes, and now you can give them a healthy kick with amaranth. In a bowl, sift together 64g amaranth flour, 96g whole-wheat flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Separately, mix 227g buttermilk, 113g whole milk, 1 beaten egg, and 3 tablespoons melted butter, then stir in the flour mixture and let the batter sit. Use the batter to make pancakes by cooking them in a pan on medium heat.

  • Raw – younger leaves can be added to salads.
  • Cooked – leaves can be added to risottos, soups, casseroles, curries etc.
  • Seeds can be ground into flour or eaten whole.

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Filed Under: healthy eating Tagged With: vegetables

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