Red Berry Pudding With Amaranth

A great Gluten-free dessert, or perhaps a sweet breakfast treat…

1/2 cup amaranth ground coarsely (can use the blender)
450ml apple juice
1 grated lemon rind
1 cinnamon stick
500g fresh berries (raspberries, strawberries, black berries, blueberries, etc… or mixture)
2 Tbsp honey
50g sliced almonds

Grind the amaranth coarsely and bring it to a boil briefly in the apple juice with the lemon peel and the cinnamon stick. Leave to soak over a low heat for 10 minutes. Remove the cinnamon stick and stir in the berries and honey. Pour the pudding into small bowls and put in a cool place. Garnish with the sliced almonds.

Why eat Amaranth:

Amaranth is also very high in fibre, containing three times that of wheat, and in iron, containing five times more than wheat.  As a gluten-free grain, it can be easily consumed by those with wheat or gluten sensitivities.  Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity.

Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is high in omega 3.  It is also high in Vitamins A and C.

Quick Serving Ideas:

Amaranth flavour is mild, sweet, nutty, and malt like.  It can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient dense thickening agent. For a breakfast cereal increase the cooking liquid to 3 cups and add raisins, fresh or dried fruit, allspice and some nuts.