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