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Amaranth

Supercharged Cacao Porridge (w fresh Mulberries!)

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Supercharged Cacao Porridge (w fresh Mulberries!)

This delicious porridge is a step up from the plan old fashioned stuff you might be used to! Here I've stepped it up a notch, and incorporated cacao and chia seeds to take it to the next level. Not only that, but I was lucky enough to be able to pick some fresh mulberries off a friend's tree the other day! Summertime means mulberry season, yum! Use your favourite berries in this recipe to create a delicious flavour combination.

This porridge is creamy, satisfying, and great for your gut. Totally gluten-free and paleo, you're sure to have a great start to your day when you kick it off with a bowl of this delicious grub!

What you'll need:

  • 3 Tbsp Connect Foods Chia Seeds
  • 1/2 - 1 cup coconut milk
  • 1/2 cup Connect Foods Amaranth
  • 1 cup water
  • 2 tsp Connect Foods Cacao Powder
  • 1/2 cup fresh berries of your choice
  • maple syrup (optional)

 

 

 

First, soak Connect Foods chia seeds in coconut milk and set aside.

Add Connect Foods amaranth to a heated pan, and gently toast the amaranth for a minute or two, stirring constantly, just until they start releasing their warm nutty scent. Then add water and bring to a simmering boil.

Just before the amaranth is done cooking, add in cacao powder and soaked chia seeds with coconut milk. allow to cook just a little while longer until completely done.

Pour into bowls and add your fresh berries, and a drizzle of maple syrup to reach desired sweetness.

Makes two servings

 

*Connect Foods Organic Products can be found at your nearest Woolworths

 

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Chocolate Crispy Cups w/ Amaranth (vegan & gluten-free)

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Chocolate Crispy Cups w/ Amaranth (vegan & gluten-free)

These crispy cups have a warm nutty flavour with heaps of light crispy texture, thanks to toasted amaranth. They'll remind you of a naughty candy bar you might buy at the serv-o, but they're totally free of nasties like preservatives, and they're totally vegan and gluten-free! (you can see our popped amaranth recipe by clicking here)

It's a tasty combination of delicious dark chocolate and light crispy bits, to give them not only some lightness, but an extra hit of protein as well!

What you'll need:

  • 6 Tbsp Connect Foods Amaranth
  • 200g cacao butter
  • 1/4 cup Connect Foods Cacao Powder
  • 1 Tbsp coconut oil
  • 2 Tbsp maple syrup

Using 3 Tbsp Connect Foods Amaranth, follow the cooking directions from our Simple Popped Amaranth Recipe HERE

Set puffed/popped amaranth aside.

Using a double boiler, gently melt the cacao butter until it is liquid. Use a baking sifter to sift in cacao powder, so as to remove any clumps. Use a wire whisk to blend together. Add maple syrup until desired sweetness is reached, and coconut oil. Whisk to blend and remove from heat.

Using a chocolate mould, sprinkle a thick layer of amaranth into each cup. (I've found that silicone moulds are the best and easiest to pop finished chocolates out due to their flexibility)

Gently pour small amounts of melted chocolate into moulds, just enough to fill to the top of the amaranth layer. Place the mould into freezer and allow to set for about 15-20 minutes.

Pop them out and store in the fridge. Repeat with remaining chocolate and amaranth until all is used. Makes about 2 or 3 dozen little chocolates, depending on how thick you make them.

Enjoy these delicious crispy delights!

*Connect Foods Organic Cacao Powder and Amaranth can be found at your nearest Woolworths

 

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Multigrain Morning Porridge (Low-Glycemic)

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Multigrain Morning Porridge (Low-Glycemic)

Changing up your routines can be extremely beneficial to your physical and mental well-being. It's important to keep things fresh, not only to keep your mind interested, but your body as well! Even if we're eating fantastic superfoods all the time, it's good to take a break, to keep your digestive system on it's toes and working properly. (There is a such thing as too many pro-biotics)

Adding other grains to your amaranth porridge is a great way of doing this. It will keep your tastebuds interested, and your gut processing properly. Just like you would change up your exercise routine, food should be no different!

** This recipe is not only vegan and gluten-free, but it is also candida friendly for those why may be quitting sugar for their New Year's cleanse...

Ingredients:

  • 1/4 cup Connect Foods Amaranth grain
  • 1/4 cup quinoa
  • 1/4 cup red rice (may also use black or brown rice)
  • filtered or spring water
  • Toppings: Connect Foods cacao nibs, shredded coconut and a little non-dairy milk of your choice

Rinse grains and drain well using a strainer. Place in a pot and cover with 2 cups spring water. Boil on medium-low for about 20 minutes, until quinoa has expanded their little tails and rice is al dente (still slightly firm). Add more water if necessary during cooking.

After reaching desired consistency, drain any leftover water and return to pot. Serve in bowls with shredded coconut, cacao nibs and (optional) a bit of non-dairy milk. Coconut milk is a delicious favourite.

(makes 2-3 servings)

*Connect Foods Organic Maca Powder can be found at your nearest Woolworths

 

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Gluten-Free Tropical Pancakes

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Gluten-Free Tropical Pancakes

How about a tropical twist on an old Sunday morning classic? These pancakes are mineral and nutrient rich, and are also totally gluten free! Enjoy the taste of a tropical island with your morning brekky and let your tastebuds float away on a sea of sweetness, without the carb-bloat.

What you'll need:

  • 1 cup uncooked Connect Foods Amaranth
  • 1 cup buckwheat flour
  • 1 cup mango juice
  • 1/2 cup non-dairy milk
  • 2 large eggs
  • 1-2 bananas, sliced
  • 1/4 cup diced fresh pineapple
  • 1/4 cup shredded coconut
  • coconut oil
  • pure maple syrup

Place uncooked Connect Foods Amaranth in food processor and grind until it forms a flour. Add Amaranth flour, buckwheat, mango juice, non-dairy milk and eggs into a blender. Whip on high until blended smooth. If it is too thick, add a little bit of water to achieve your desired consistency.

Heat 1 tsp of coconut oil in a frypan on medium-low heat. Sprinkle a few coconut shreds to toast them before pouring batter over the top. Add sliced bananas and pineapple, pouring a thin layer of batter over them, and covering with more coconut. When the sides become dry, it's time to flip!

Serve with a bit of pure maple syrup. A little bit of butter is optional as well if you eat dairy!

Enjoy your tropical morning xx

*Connect Foods Organic Amaranth can be found at your nearest Woolworth's

 

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Versatile & Simple Puffed Amaranth Cereal Snack

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Versatile & Simple Puffed Amaranth Cereal Snack

Looking for a fun way to change up snack time with your kids? Popping amaranth can bring heaps of joy to the little ones with such an easy and simple method!

What you’ll need:

  • 1/4 cup Connect Foods Amaranth (yep, that's it! No oil required!)

Heat a deep nonstick skillet on medium-high heat. Test the heat by splashing a few drops of water in the pan, once it evaporates instantly, it’s ready.

Place 1 Tablespoon of Connect Foods Amaranth in the skillet and stir with a wooden spoon constantly until toasted and popped, about 15-20 seconds. Transfer to a bowl and repeat with the remaining amaranth until finished.

Use your popped amaranth for a gluten and grain-free alternative to regular cereal, top your yoghourt or smoothies with it, or can be enjoyed as a snack on it’s own with a bit of seasoning of your choice.

Make multiple batches for movie night or other snackable festivities. Grab a couple bags at your local Woolworths and get popping!

*Connect Foods Amaranth can be found at your nearest Woolworth's

 

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Savoury Paleo Bread

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Savoury Paleo Bread

This Paleo bread is so satisfying and full of savoury protein. Perfect for snacking when you need something nutrient dense and filling in a pinch, or serve it as the main attraction in a hearty brekky. For a dairy-free alternative, use coconut oil instead of ghee or butter.

Ingredients:

  • 1/3 cup freshly ground Connect Foods Chia Seeds
  • 1/4 cup Connect Foods Amaranth (uncooked)
  • 8 eggs
  • 1 garlic clove (or two depending on taste) 
  • 1/2 cup butter melted (or ghee or coconut oil)
  • 1 cup carrot grated (you could also use sweet potato, beetroot or zucchini!)
  • One large celery stick
  • Handful fresh parsley
  • 2 tsp. mustard seeds (optional)
  • 1/4 cup hazelnut flour
  • 1/2 tsp. bi-carb soda
  • salt and pepper
  • 1/4 cup mixed seeds (we used pumpkin and sesame)

 

Preheat oven to 180° C

First grind the chia seeds and amaranth, then set aside. Using freshly ground seeds and grains is the easiest way to make your own gluten-free flour at home, and make sure you use the freshest ingredients possible. (Which is one of our mottos here at Connect Foods!)

In a Vitamix-type blender / mix master, whip the eggs, garlic clove, and butter on high speed until light and fluffy (about 2 minutes) You can use grass fed butter, or you can use ghee or coconut oil to keep out dairy completely. I like to use a combo of all three for a complex flavour.

In a separate bowl, combine your fresh chia flour, amaranth flour, hazelnut flour, baking soda (bi-carb), salt & pepper. Stir until combined. Add this to the egg mixture and blend on medium for about 20 seconds.

Here's where you have a couple options: 

OPTION ONE: If you'd like chunky bread, then use grated carrots and celery (or zucchini, etc) . In a large mixing bowl, add your blender batter into your veggie mixture along with your seeds. Chop parsley very finely and mix into the bread, as well as saving some flakes to sprinkle on top when you are done.

OPTION TWO: If you'd like smooth bread like what I made here, blend your celery and carrots with parsley in the blender (or food processor) and make into a mash.

Add in the veggie mix and stir until smooth. Grease a loaf pan with coconut oil on bottom and sides. Pour mixture into pan and sprinkle with your choice of nuts and seeds.

Bake for about 35-40 minutes or until the top becomes golden-brown. Allow to cool for 10 minutes before slicing.

Individual slices can be toasted in a dry frypan to heat them up, and serve with coconut oil, ghee, or butter.

 

*Connect Foods Organic products can be found at your nearest Woolworth's

 

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Raw Vegan Avocado Lime Pie

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Raw Vegan Avocado Lime Pie

This is an excellent holiday treat, or even all summer long! The tangy zest of lime keeps this fresh and light, with a superfood crust. Healthy fats from avocado and chia seeds, protein from amaranth and nuts... If you're tempted to have it for breakfast, go right ahead! It's super yummy and also super good for you.

For raw crust:

  • 1/4 cup Connect Foods Organic Amaranth
  • 1/4 cup Connect Foods Organic Chia Seeds
  • 1/4 cup cashews (soaked, rinsed and drained)
  • 2 Tbsp melted coconut oil
  • a few dates
  • 1/4 cup almond meal

Filling:

  • 3 large ripe avocados
  • 2 Tbsp coconut oil
  • 5 fresh limes
  • 1 - 2 Tbsp Maple Syrup or honey
  • Lime zest

Place amaranth grain and chia seeds in a coffee grinder or blender, grind until it forms a powder. Set aside.

Soak cashews for at least 20 minutes (or overnight if you can). Rinse and drain completely.

Pulse cashews in food processor until it becomes mealy. Add melted coconut oil and dates, then pulse a few more times. Add amaranth/chia flour and almond meal to the food processor and blend until it forms a crumbly dough.

Press the mixture into the bottom of a round cake pan, and up a bit on the sides (this will help make it easier to get out of the pan later, unless you have access to a springform). Place crust in the freezer to set.

Wipe out the food processor with a paper towel. Slice limes in half and squeeze the juice into your food processor, along with all the other filling ingredients. Process until fluffy and creamy. Pour mixture into the pan, and use a spatula to smooth out the surface.

Use the rinds of the juiced limes and a small grater to sprinkle zest over the top.

Place pan in the freezer for about an hour to serve as a creamy pudding pie. For a firmer consistency, this recipe can be frozen for 2-4 hours (or overnight). Remove from freezer 10 minutes before serving to allow to thaw.

Enjoy!

*Connect Foods Amaranth and Chia Seeds are available at your local Woolworths

 

 

 

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Mexican Amaranth Paella

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Mexican Amaranth Paella

This is an incredibly healthy twist of classic Paella, Mexican style!

Amaranth is a great substitute for rice in any dish. While classic paella can be done many different ways, here I've put a Mexican twist on it... Creating a satisfying spicy stew that can be enjoyed as a side, by itself, or you can even add a couple poached eggs for a hearty weekend brunch dish!

The creamy avocado topping is almost like guacamole, which cools and balances this cheeky little dish! 

What you'll need:

  • 1 cup Connect Foods Amaranth
  • 1 Tbsp coconut oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, diced
  • 2 bell peppers (I like to use one green and one yellow for extra colour)
  • 3 cups vegetable broth
  • 1 (14.5 ounce) can crushed fire roasted tomatoes
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1/2 to 1 teaspoon cayenne (to taste)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup chopped coriander
  • extra limes

 

Creamy avocado topping:

  • 1/8 cup chopped coriander (separated into two halves)
  • juice of 1 lime
  • 2-3 avocados
  • 1 green onion thinly sliced
  • 1/4 cup greek yoghurt (optional)

 

 

 

 

Heat coconut oil in a large pot over medium heat. Add onion, garlic and jalapeño. Cook for 5 minutes until softened. Then add bell peppers and seasonings (cumin, chilli powder and cayenne), tossing together for a couple minutes.

Add veggie broth, and whole can of tomatoes (juice and all). Bring mixture to a boil. Allow to simmer for 10-15 min to thicken a little bit. Add amaranth and cook for another 15 minutes.

While Amaranth is cooking, mix together ingredients for creamy avocado topping in a small bowl, using only half of the coriander. Store in the refrigerator until ready to serve.

When the amaranth gets tender, stir in black beans (drained and rinsed) and coriander for a few minutes then remove from heat.

Serve warm with a dollop of creamy avocado, and sprinkle with remaining fresh coriander to garnish.

Squeeze with fresh lime to top it all off!

Olé!

*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's

 

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Wild Mushroom Amaranth Risotto

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Wild Mushroom Amaranth Risotto

This recipe is super simple and easy to make, but tastes like a gourmet French chef came through your kitchen! The natural flavours will shine against a backdrop of nutty amaranth holding everything together...

What you'll need:

  • 1 cup dried Porcini mushrooms
  • 1 cup water
  • 1 cup vegetable broth
  • 2 Tbsp Unsalted butter
  • 1/4 cup Shallots finely chopped
  • 1 cup Connect Foods Amaranth
  • pinch of salt
  • ground pepper to taste
  • 1 tsp ground Thyme (or fresh if avail)

Combine water and broth and bring just to a boil. Remove from heat. Star in dried porcini mushrooms and set aside for 10-15 minutes.

While the mushrooms are softening, heat butter in a large saucepan. Add the shallots and cook for a few minutes until softened. Stir in Connect Foods Amaranth first, coating in butter and the grain will lightly toast, just before adding mushrooms and soaking liquid.

Bring mixture to a boil, then reduce heat. Cover and simmer for 15 minutes. Stir in spices; thyme, salt and pepper. Cook for another 10-15 minutes until amaranth is fully cooked. The toasting process from the shallots and butter from before should make it a bit more al dente and firm. Connect Foods Amaranth will be tender with a slight crush, but shouldn’t feel gritty.

Stir in a bit more water if the mixture becomes too thick before amaranth has finished fully cooking.

Serve with fresh greens for balanced taste and textures. Pictured here with endive frisee bitter greens with lots of crunch.

Enjoy!

xx Ashley

*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's

 

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Tasty Amaranth Lentil Fritters

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Tasty Amaranth Lentil Fritters

Amaranth is so versatile, what's not to love about it?

These little fritters are great to have on hand, they work with meals at any time of the day. Serve them with eggs for brekky, or with some sweet yoghurt and dill for lunch or dinner like they are pictured here. They make a great side dish or main served with a fresh salad.

Great for families too, as they are easily stored in the refrigerator for something quick and easy to heat up thats hearty and satisfying!

What you'll need:

  • 1 cup red lentils
  • 1/2 cup Connect Foods Amaranth
  • 2 1/2 cups water
  • 1 cup chopped fresh parsley
  • 1 onion, diced
  • 1 egg
  • 1/2 cup buckwheat
  • Pinch of salt and pepper to taste
  • Coconut oil

Add amaranth and lentils to a pot and boil on medium heat for about 15-20 minutes. Strain and add to a large mixing bowl.

Add in all the other ingredients other than coconut oil. Mixture should be easy to form into patties. If it is too wet, add a little more buckwheat. Is it is too dry, add one more egg.

Heat a skillet or large frying pan with a little coconut oil. Fry patties for a few minutes on each side, until they are toasted golden brown.

Serve with yoghurt and dill (shown here) for a satisfying lunch plate that won't weigh you down for the rest of the day!

Store in an airtight container for up to one week in the refrigerator. They will easily reheat in a dry pan for subsequent meals!

Makes about 12-15 patties.

 

*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's

 

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Banana Bread Amaranth Porridge

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Banana Bread Amaranth Porridge

This porridge is packed with nutrients, protein, and deliciousness!

Banana bread has always been one of my favourite things, and this version is totally gluten free and paleo! Melting the bananas first is one of the keys to getting a consistent flavour throughout your banana amaranth porridge.

Using maple syrup and coconut nectar as sweeteners are not only yummy but good for you too! They both have tons of amino acids that are great for the body.

With the toasted nuts and heaps of protein already in amaranth, you're sure to get a great hit of energy to sail throughout your day!

What you'll need:

  • 1/2 cup Connect Foods amaranth
  • 1 cup water
  • 1/4 cup chopped pecans
  • 1 Tablespoon Almond oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon coconut nectar (or one more Tbsp of maple)
  • 1 tsp cinnamon
  • 2 bananas, sliced into small pieces
  • Non-dairy milk of choice to serve

 

Rinse and drain amaranth, then boil with 1 cup water for about 15-20 minutes

While the amaranth is cooking, place almond oil and pecans in a medium saucepan. Toast the pecans for a few minutes on medium-low heat until they become fragrant and slightly browned.

Then add maple, coconut nectar, cinnamon, and bananas to the saucepan with pecans. Cook on low heat until bananas have melted into a gooey mixture.

When amaranth is done cooking, remove from heat and allow to sit for a few minutes to thicken. Add a little water if it is too thick.

Serve immediately by folding in banana mixture to amaranth, and leave a little aside for topping your yummy porridge bowls. Pour some almond milk or coconut milk over each serve to taste and serve immediately.

Enjoy!

xx Ashley

*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's

 

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