Amaranth is a wondrous native seed that, when cooked, shines and glistens like caviar. But it’s not a simple carbohydrate grain: it’s a superfood seed that has more protein than soy, more calcium than milk, and more iron than spinach. Amaranth is also high in lysine, a critical amino acid our bodies can’t produce on their own, which is important for metabolism and immunity, and has been linked to stronger, healthier hair, and even a reduction in hair loss. It’s also packed with B vitamins for our nervous and hormone systems, as well as for skin, hair, and nails. The pumpkin seeds in this recipe are a great source of zinc, a mineral that is key for hair growth and proper testosterone metabolism.
High in protein, these cakes make a great side dish as a grain alternative, or a savoury and quick complete protein breakfast! I like them with salsa or guacamole on top and a side of refried beans and sauerkraut or kimchi.
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Homemade Amaranth Pumpkin Seed Cakes
- In a large bowl, mix together amaranth, flour, and 2 Tbsp of the flax seeds.
- Stir in green onions, spices, baking soda, tamari, and sesame oil until well-blended. Add salt and pepper to taste. If batter seems loose, add more flax seeds, 1 Tbsp at a time, until desired consistency is reached.
- Refrigerate mixture for 15-30 minutes, until firm.
- Shape mixture into 2-inch patties. Set aside.
- Heat a large skillet over medium-high heat. Once hot, add a bit of oil to the pan and place patties in a skillet in a single layer, ensuring you leave some space between patties. Cook for 2-3 minutes per side. Transfer to a cooling rack. Repeat with remaining batter until finished.
Amaranth Porridge
Amaranth porridge is creamy like risotto, even without any dairy, and can be quite rich—a little goes a long way. And, unlike the regular white arborio rice of traditional risotto, amaranth will not peak your blood sugar. It’s also super easy to make!
- In a saucepan, over medium heat, toast ½ c amaranth, stirring, for 2 to 3 minutes or until fragrant, but before the kernels pop!
- Add ¼ tsp salt and 2 ½ c water. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally to ensure the amaranth doesn’t stick to the bottom. You’ll know it’s done when the mixture is smooth and creamy and most of the liquid has been absorbed.
