The Pop-Amaranth , the flour and his sweet drink

The Pop-Amaranth , the flour and his sweet drink

A short story to highlight a unique grain  but not widely used by the public

"Amaranth is extremely rich in complex carbohydrates and protein.It contains 12 to 18% more protein than other cereals and is particularly rich in lysine, an essential amino acid, amaranth grain is also one of the richest sources of calcium

amaranth grain has the highest iron content , adding amaranth flour to wheat flour / rice is an inexpensive and healthy way to prevent nutritional anemia "

Amaranth does not contain gluten, so its use in pastry is very delicate.

For amaranth popped in the fried pan no need for oil. To obtain the maximum nutritional value of this grain it is essential to break the membrane so that we benefit from the nutrition of the endosperm (Cooking with hot water may very well be enough)

In a hot pan, pour a little amaranth. If you put too much on it, you risk burning. Do not cover the pan completely with a support, which could cause condensation.

It may take a few minutes to stir up more than 200 grams of grain.

Amaranth flour

(Mix all)

Popped amaranth

Milk

(Mix all and filter)

100 gr popped grains

30g oats

1pc salt

10gr sugar