Natural amaranth is a delightful grain to add variety and nutrition your long term food storage.
This ancient grain was used by the Aztecs and is very high in protein. It is gluten free so if you have any form of wheat intolerance, you can use this grain. It can be ground into flour to make your bread. It can be popped to make an alternative snack. Amaranth can be used for a great morning cereal. Amaranth will keep its crunchy texture which is great for adding a little more depth to your cereals. Amaranth is one of the super grains; it contains twice the amount of amino acids that wheat does. It is high in minerals including iron, magnesium and calcium. This grain can pack a powerful nutrient punch to your diet. This is an incredible addition to a vegan long term food storage. Even if you are not gluten intolerant, this grain will provide a good mix to your family’s diet.
Should be stored in cool dark place – optimum condition is 60 degrees or less – for longer storage. Product should store for 25+ years if stored properly.
Directions for Use:
Amaranth can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. To cook amaranth boil 1 cup seeds in 3 cups liquid such as water. It can also be used with rice and beans in casseroles or soups. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used.
Serving size 1/2 cup Servings per can 26 Calories per serving 358
Net Weight 5.5 Lbs.
Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.