Amaranth is a tiny Aztec ‘pseudograin’ (it looks and can be used like a grain but is actually a seed). It’s a complete protein (contains the amino acid Lysine which most grains are short on), is gluten-free, high in iron & calcium AND a great source of fibre. It’s a bit of a pain to rinse, as the seeds are so small they wash through most sieves, but if you line your sieve with a large piece of cheesecloth, problem solved! I’ve been experimenting with plant milks & I often make this one because it’s light & so nutritious.
½ cup dried amaranth (soaked & sprouted)
2 cups water
pinch Himalayan salt
¼ teaspoon vanilla extract powder
1 Medjool date
Soak the amaranth overnight or for 6-8 hours.
Rinse the seeds & throw away the soaking water.
Sprout the amaranth for 12 hours. (optional)
Blend with 2 cups of pure water in a high-powered blender for 1-2 minutes.
Strain through a nut milk bag or a large piece of cheesecloth.
Squeeze as much of the milk as possible through the cloth.
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