Amaranth

Amaranth is a tall plant with very broad leaves; it produces many thousands of tiny seeds. The leaves and the seeds are edible. The amaranth is closely related to pigweed, spinach, beets, and other plants in the goosefoot family, Chenopodiaceae. Although the amaranth is sometimes classified in the goosefoot family, it is most commonly classified in its own family, Amaranthaceae. The point of all this is that persons who tolerate spinach and beets well may do very well on the highly nutritious seeds, leaves, and flour of

the amaranth. Special Foods™ amaranth flour is made from organic amaranth seeds. Amaranth flour has a pleasant, nutty taste. It makes good tasting bread, muffins, bagels, pasta, milk, imitation nut butter ,cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings, and who knows what else. (Recipes are supplied with the flours). ALL recipes are made without wheat or other grains, without yeast, and without milk, eggs, or sugar.

Amaranth pasta is light brown in color; when cooked, the pasta is the color of whole-wheat noodles and the consistency of regular noodles.

Identifying Special Foods continues with:

White Sweet Potatoes | Malanga | Cassava | True Yams
Lotus Roots | Arrowroot | Artichokes | Amaranth | Quinoa | Milo
Water Chestnut | Buckwheat | Fruits

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