Baked Amaranth with Beets

I got some fresh organic beets—which usually I would use for salads or juice,  but today I wanted something warm. The cupboard was a little bare but I had amaranth and thought to combine both beets and amaranth and bake them. This little experiment resulted in a dish I will definitely make again. The result: delicious, mildly sweet and totally satisfying.

Ingredients:Baked amaranth with beets

  • 1 cup of amaranth
  • 2½ cups of water
  • 4 small-medium beets peeled
  • 2 carrots peeled
  • 1 tablespoon coconut butter
  • 1/2 cup of pre-soaked sunflower seeds
  • Sesame seeds for topping
  • Seasoning: 1/2 teaspoon of powdered ginger, 1/2 teaspoon of turmeric, sprinkle of cinnamon, ½ level teaspoon of Celtic sea salt
  • 1 teaspoon of ground carrageen

Directions:

  1. Combine amaranth seeds with two and a half cups of water in a pot and bring to a boil.
  2. Reduce heat, cover and simmer for 25 minutes or until most of the water is absorbed.
  3. Add 1 tablespoon of coconut butter and seasoning and stir through.
  4. In a food processor blitz the beets and carrots or grate or chop finely.
  5. Add the beets, carrots and sunflower seeds to the pot of amaranth and combine.
  6. Add the powdered carrageen – this helps to hold it all together, and mix well.
  7. Transfer to an oiled baking dish and top with sesame seeds.
  8. Bake at 160°F (72°C) for 30-45 minutes.
  9. Serve and enjoy. Delicious hot or cold.

 Related post: Amaranth protein

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