Amaranth Porridge

It is wonderful to eat a variety of grains. It is good to enjoy the benefits of all the different grains. Here is the great benefits of amaranth. I love having texture in my cereal. This is a great addition to your diet. You can go to health food stores and buy it in the bulk section and try it out.

Ingredients

1/3 C amaranth
1 C water
3/4 almond milk or milk of your choice
2 tsp honey or sweetener of your choice
topping options: milk, cinnamon, fruit

Directions  serves 1-2

1. Pour the amaranth into a sauce pan that is on medium heat. Stir and let it heat up. You will start hearing it pop in a couple minutes. Stir a couple minutes until it is all toasted.
2. Pour in the water and let it come to a low boil. Then stir in the milk and honey. Turn on medium low heat and let it cook about 30 min. until the liquid gets absorbed and it thickens.
3. Serve in bowl with milk and fruit on top of it.

Amaranth and Quinoa Hot Cereal and Amaranth Information

I have been having fun eating hot cereal this week. I have had it for lunch twice this week. The cool thing is it doesn't have to be for breakfast only, it could be for lunch or dinner too. Today I pulled out my amaranth which I haven't used for a while. Amaranth is loaded with lots of good nutrition. It made a wonderful cereal combined with quinoa. I loved it with cooked apples on top it added a nice flavor combination.

Ingredients: Serves 2

3 T quinoa

3 T amaranth

1 C water

1 T coconut oil

1 T honey or sweetener of choice

1/3 C milk of your choice (You can add more milk if you want less texture)

1/2 tsp cinnamon

1/4 tsp fresh nutmeg

fruit for topping: cooked apples or your choice of fruit.

unsweetened coconut flakes (sprinkled on top)

1. Toast Quinoa and Amaranth in a saucepan for about 3-5 min. (You should smell a nice aroma.) Be careful not to let it burn. Pour in the water and let it come to a boil. Add coconut oil. Turn down the heat to low. Let simmer for about 30 min.utes with a the lid on.

2. Take off the lid. Stir in the milk and spices you desire. Cook another 3 to 5min.

3. Pour into a bowl and sprinkle on coconut, fruit and more milk if desired. You can also sprinkle on some more cinnamon.

4. Store leftovers in the fridge in an airtight container. It can make a great breakfast for when you are in a hurry.

Amaranth

Amaranth has been around for 500 years. It is a seed.

1/2 C of amaranth contains

Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
Calories from Fat 57 Calories 365
% Daily Values*
Total Fat 6.35g		10%
	Saturated Fat 1.62g	8%
	Polyunsaturated Fat 2.819g
	Monounsaturated Fat 1.397g
Cholesterol 0mg		0%
Sodium 20mg		1%
Potassium 357mg
Total Carbohydrate 64.52g		22%
	Dietary Fiber 9.1g	36%
	Sugars -
Protein 14.09g
Vitamin A 0% Vitamin C 7%
Calcium 15% Iron 41%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

Nutrition Info from: fat secret.com

It is gluten free.

Ways to use Amarnth:

Amaranth can be used as a flour or popped. As a flour you can use it to thicken a sauce or for cooking/baking. It also makes a great breakfast cereal. It is a nice light flour with a slightly nutty taste.

A fun thing you can do with amaranth is pop it. You pour it into a deep pan without any oil. Just heat the pot on med. high heat. Prior to putting in the amaranth, pour a pinch into the pot. If it starts to pop it is ready. Cook about 2 to 3 T at a time. If you cook more than that at one time it will burn. 1/4 C of amaranth yields 1 C of amaranth. Popped amaranth can give bread a lighter texture. It is wonderful in cookies, breads, hot cereal, and salads.

You can sprinkle popped amaranth on a spinach salad or hot cereal... Or ? You can come up with your own ideas. Sprinkling on food is an easy way to add nutrition to your dish. :)

Some more recipes: I have used amaranth in:

http://graincrazy.blogspot.com/2013/03/amaranth-and-teff-hot-cereal.html

http://graincrazy.blogspot.com/2010/07/9-grain-bread.html

http://graincrazy.blogspot.com/2011/04/multigrain-strawberry-banana-muffins.html

http://graincrazy.blogspot.com/2011/05/buckwheat-oatmeal-and-amaranth-cereal.html

http://graincrazy.blogspot.com/2011/07/nutmeg-and-quinoa-amaranth-and.html

Amaranth and Oatmeal Hot Cereal with Peaches

Amaranth and Oatmeal

 I woke up to snow this morning. It hasn't melted over the grass for several weeks. We just haven't had new snow lately. It is one of those days it is nice to be home for. I enjoy snow more when I look out my window and am in my nice warm home as opposed to driving in it. 

So it was a nice day to have a nice bowl of hot cereal. It sends warmth and goodness through my body. I love throwing some fruit on top as well. The nutmeg and cinnamon were a nice addition. I have found that if I make a large amount I can store the leftovers in the fridge and it is ready to go in the morning. For a quick breakfast.  

Ingredients

3 C water
1 1/4 C old fashioned oatmeal 
1/4 C amaranth (You could toast it ahead for extra flavor)
frozen peaches (thawed)
cinnamon sticks and whole nutmeg (grated on top with a zester or powdered spices)
1/2 tsp honey (if desired per bowl)
almond milk  (poured over on top)

Directions

1. Boil the water on high heat.
2. Stir in the oatemeal and amranth while water is boiling. Let it boil a couple of minutes. Turn down the heat to low. Place the lid on top. Cook until it reaches your desired consistency. In about 5 to 10 min.
3. Put on your favorite toppings.  Enjoy a great way to start your day. Store the remainder in an airtight container.

Maple Almond Whole Grain Granola

We just celebrated my oldest grandsons birthday yesterday. As I watched him enjoy his party last night. it was a delight. It reminded me again why we are suppose to be like little children. He was so enthusiastic and appreciative of everything he received. That is something I could improve on. I love his smile that was captured in this picture. It is a joy to be a parent as well as a grandparent. My amazing husband and I are enjoying this time of our lives. 

It seemed liked it was that time of year to make granola. It is fun to make granola all year. I had not made it for a while. I always like to try new versions. I added some extra grains to increase the nutrition. It added some new textures.

Ingredients:
4 C old fashioned oatmeal
*1/2 C whole grains Optional (I added 1/4 c of teff and 1/4 C amaranth)
1/2 C unsweetened coconut
1 C chopped almonds
3 T coconut oil
4 T honey
4 T maple syrup
1 tsp vanilla
1 tsp almond extract
1 pinch of salt
3/4 C raisins or other dried fruit

Directions:
1. Mix first 4 ingredients together in a bowl and pour on to cookie sheet lined with parchment paper. Bake at 275 for 10 min to toast.
2. In the meantime stir on low heat oil, honey, syrup, vanilla, almond extract, and salt. Take off heat when combined.
3. Take the cookie sheet out of the oven drizzle the honey mixture over the oatmeal. Stir until all covered.  Place back in oven and bake 25 to 30 min. Stir often. Bake till slightly golden.
4. Stir in raisins and let cool. Store in airtight container.

Whole Grain Fruit Bars

 We  had a wonderful time going to California. That is where I was raised, so a part of me is still there.We also have our son and his wife who recently moved there, and two siblings living there, so it feels good to visit. We have had a mild winter, but, getting off the plane and feeling the sun shine down on us was amazing. :) I love the sunshine. (I feel like a cat sometimes enjoying the sunshine coming through the windows.) It fills me up and energizes me.  I also love the water that is in San Diego. The family time was the best part. That is what life is all about.   It was a very nice visit. 

I made these bars and we enjoyed them. They have a nice mixture of grains in them. They could be used for breakfast or a snack. Hope you enjoy them. Have a wonderful Day!    



Ingredients:
For the crust and topping

2 1/2 C whole Grain flour  *(spelt, kamut, quinoa, brown rice and amaranth) 
3/4  C honey or 1 C sugar
2 1/4 C oatmeal (Old fashioned style)
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1  1/2 tsp cinnamon
1 tsp nutmeg
1 C coconut oil 


For the Fruit Filling
1/4 C honey or 1/3 C brown sugar
1 T lemon zest
1/2 tsp cinnamon
2 T whole grain flour or 1/2 T ultra gel
1 1/2 C berries of your choice I used boysenberries
1 tsp lemon juice
1/2 C water
2 T butter 


Parchment paper




Directions: 

1. Heat oven to 350. Grease a 13x9 " pan  and line with parchment paper that extends up the sides of the pan.  (For easy removal after it bakes.) 


2. In a medium size bowl pour in all the ingredients. With a pastry blender or a fork and knife cut in the honey and oil until it is all crumbly. Reserve 2 C of the mixture for the topping. Press the remaining ingredients into the pan lined with parchment paper. Make sure it touches all the way to the sides. ( I love the way stoneware cooks whole grains.) Bake until lightly golden about 15 min or a little less.       
  
3. Place on cooling rack to cool. While it is baking Pour all the ingredients for the filling into a medium saucepan and cook till it thickens. Should take about 5 to 10 min. Then pour on to the crust. 

4. Crumble remaining flour mixture on top of the filling . Bake another 30 min. Approx or till lightly golden.   

5. Cool and  serve! 

* Flour mixture approx. 1 C spelt, 1 C kamut, 1/2 C quinoa, 1/2 C brown rice, 1/2 C amaranth. I had left overs.   

 

Nutmeg and Quinoa, Amaranth and Buckwheat Cereal

I have been very interested in getting fresh nutmeg. Fresh always adds a better flavor in spices. I have seen it mentioned in recipes and was curious about it. In my search for looking for it, I finally found it at Sunflower market. It was in a rack with other spices that come in cellophane bags. I was so excited to finally be able to try it.

To use it, all you do is take a little zester, the kind you would use for zesting an orange, and rub the nut over it. It's that easy!

The first thing I tried it in was some hot cereal. It added a wonderful flavor, and it smells so good. If you don't like the flavor of nutmeg you will not like it, but if you do like nutmeg you will love it. :) The benefit to using spices is it adds a great flavor, and you can use less sweetener. I am excited to add it to some other foods.
Some interesting health benefits that could happen, eating nutmeg in moderation.
1. Aides in digestion.
2. Anti-inflammatory
3. Improve blood circulation which can boost brain activity
4. Boost in the function of the heart.
5. Works as a detox and can stones from forming in your kidneys.
6. Promotes the the production of serotonin in your body, which can help you relax and sleeping better.
7. Can eliminate bacteria in your mouth and help you from having bad breath.. It is an ingredient found in toothpaste sometimes.

"Some like it hot some like it cold....." I love this Cereal! I had it yesterday hot, and today I had some leftovers cold. It was yummy both ways. With the spices in it, and the texture it kind of reminded me of a rice pudding. So very good! It has a lot of texture to it, and it is really healthy too.

Ingredients:
3 C water
1/3 C unsweetened almond milk and a little extra to pour on top
1/3 C quinoa
1/3 C buckwheat
1/3 C amaranth
1/3 C coconut oil
1 tsp cinnamon
2 to 3 T honey
1/4 tsp grated nutmeg or 1/2 tsp dried (featured spice) Zester worked great!
*Optional 1/3 C raisins, craisins, dates, or any dried fruit.

Directions: serves 4

1. Boil the water then stir in all the ingredients except the raisins or dried fruit. Turn down heat to low and let cook till the grains are all softened. Put on the lid. It may take about 10 min. Add more water if needed.

2. Then add the fruit and stir it in. Serve into bowls and pour a little almond milk on top. Enjoy!


* For extra added nutrition you can soak the grains overnight or even 30 min before cooking.

Buckwheat, Oatmeal and Amaranth Hot Cereal

I have enjoyed this mixture as hot cereal a couple times. Lauri suggested that she puts coconut oil in her hot cereal. She said it gives and extra creamy texture, and I agree. I really like what the coconut oil adds to the cereal. I also like the extra bonus, the oil it helps it to not boil over. :) The combination of all the grains is wonderful. Think of all the nutrition you are starting your day off with. All combined in just one bowl. =)


Ingredients:
3 C hot water
2/3 C old fashioned oatmeal
1/3 C amaranth
1/3 C buckwheat
1 1/2 T coconut oil
*I have used quinoa as one of the grains too.
sweeten to your preference
top with cut up fruit, nuts, coconut etc...

Directions:

1. Put a medium saucepan on the stove. Then pour in all the ingredients. (It adds to the nutrition to let the grain soak for 15 min or more. It is not necessary though.) Then turn to medium heat, and cover with a lid. Stir occasionally. Let cook until all the water is absorbed and, completely softened.

2. Pour into bowl, add sweetener, and desired topping. Have a great weekend!

Multigrain Strawberry Banana Muffins

It was fun to get some glimpses of the royal wedding today. She looked beautiful! The elegant dress looked gorgeous on her. I love to be a part of romance. I think everyone enjoys it to different degrees. It brought back memories of watching Princess Diana get married. I remember enjoying watching that as well. At the time I wasn't married, but was looking forward to it in the next couple years. Now watching this wedding many years later, I am married, and enjoy the wedding with new insights. I love being married! It is wonderful to find someone that fills my life with so much happiness and joy. Watching this wedding, and others makes me think about my own marriage, and the day I got married. It also makes me think of ways I could be a better wife. Love is such an important part of each of our lives. It was a fun morning. The words keep coming to my mind, "Every girl is a princess" and I believe it! :)

Yesterday it was fun to try, yet another muffin. I was pleased with the result. I think I liked them even better this morning. It was fun to mix 5 different grains into them as well. It is nice when it can be healthy and taste good at the same time. I also read some good reminders on how to make better muffins.

Tips to improve your muffins:

1. Don't ever beat them with a mixer.
2. Fold the ingredients together. Stir around 20 times. The batter will till be lumpy.
3. Beat the wet ingredients separately in a separate bowl.
4. Using a cookie scoop works great for scooping the batter into the muffin pans. It helps to keep me from over stirring.
5. Avoid over baking them.
6. Remove them from the pan quickly after taking them out of the oven. Leaving them in the pan, they will continue to cook and dry the muffins out.
7. If you are adding frozen berries to your muffins, do not thaw them before adding them. They will be mushy.
8. Mixing the berries into the flour, before adding the wet ingredients helps to keep them from sinking to the bottom of the pan, and keeps them separated nicely.

Ingredients:

1/2 C coconut oil
1/2 C plain yogurt
2/3 C honey
2 tsp vanilla
3 large eggs
4 over ripe bananas mashed
1/4 C banana liquid
2 C strawberries fresh or frozen in small pieces or perserves
4 1/2 C whole grain flour or  mixed whole grains*
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Directions: made 46 small muffins Bake at 350

1. Place peeled bananas in a glass bowl. Cover it with plastic, and microwave for 5 min. Strain out liquid (which should be about 1/2 C). Pour the liquid into a saucepan. Boil the liquid until it equals 1/4 C. Set aside to cool.

2. In a medium sized bowl, beat with a wire whisk, eggs, honey, oil, vanilla, mashed bananas and liquid from bananas. Set aside.

3. Whisk in a separate bowl flour, baking powder, soda, salt, and cinnamon. Then gently fold in the strawberries until they are completely covered with flour.

4. Then fold in wet ingredients. Stir around 20 turns. The batter will be lumpy.

5. Scoop with cookie scoop into greased pan.

6. Bake 10 to 12 min if they are small muffins. Just till barely golden.


* (I ground 2 C spelt, 1 C kamut, 1/4 C buckwheat, 1/4 C amaranth, 1/4 C brown rice I had a small amount left over.)

9 Grain Bread

Doesn't that dough look great?

1 1/2 c. uncooked 7 grain cereal
2 c. hot water
1 c. wheat flour
2 T honey
2 T coconut oil or oil of your choice
1 tsp salt

1. Stir together and let sit till water cools, to lukewarm. Then stir in 2 T. Yeast. Let sit till it starts to sponge about 15 min.

2. Then add :

2 eggs
4 c. spelt flour
1 T gluten powder

3. Knead together with your machine, for no more than 4 min. (Spelt flour does not perform well when it is over-kneaded.) Let double in the bowl. I rubbed some oil on it. Cover with a towel.

4. Punch down and form into loaves. I made one 2 lb loaf and about 6 rolls. Let rise until double.

5. Bake at 350 degrees for about 15 to 25-30 minutes, depending on the size of your loaf and your oven. It smelled so good while it was baking. One of my children even mentioned that. The taste was wonderful. Enjoy!


*I used a 7 grain mix I have that has Rye, Barley, Millet, Quinoa, Amaranth, Buckwheat and Oat Groats that I ground into flakes. You can find a variety of grain cereals already flaked.

Whole Grain Rolls

4 C. Warm Water
2 T. Yeast
1/3 C. + 2T Xagave or 2/3 C. Sugar or 2/3 Honey
1/3 C. Coconut oil or another oil
1/3 C. nonfat powdered milk
2 T. Gluten
1 egg
1 tsp. salt
3 C. Whole Wheat flour
4 C. Spelt flour

4 C. Kamut, Amaranth, Oat. Flour (I grinded up 1/4 C. Amaranth, 1 1/2 C. Oats , 1 1/2 Kamut)

Put in bowl Water, Yeast, Xagave. Let sit till it starts to bubble 5 or 10 min. Then add oil, milk, egg, salt, and gluten beat together. I use a bosch machine. Then slowly add flour a little bit at a time. You want to add enough flour, so the dough is still sticky to the touch. It should not be as dry as bread dough. Then let it knead for 5min. I then let it rise in the bowl 20 to 30 min. Then form into rolls of your choosing. Let rise till double. Bake at 350 degrees 10-12 min. Or until golden. I rubbed butter over the top and served with butter and Jam! Enjoy!