Ingredients
1 cup amaranth, grains
1 cup water
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Aztec ancient grain — high protein, nutty flavor, GF baking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Aztec ancient grain — high protein, nutty flavor, GF baking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
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Rinse grains in cool water, and let soak for as long as you can (a few mins to 24hrs ok!). I soak mine overnight, this way it is not necessary to toast the grains first. Less heat=more nutrients! Toast grains (if not soaked) in coconut butter (yum) or oil (if you don't have this on hand use butter or grapeseed oil) lightly, until golden. Add 1 cup of boiling water. Simmer for 15-20mins, you will notice the grains become slightly translucent. Transfer to a bowl, add you favorite "nut" or oat milk, stevia or coconut nectar. You can also do a grits style version with butter and salt -- a thicker consistency will be polenta like.