Product descriptions
Place of origin: Ukraine
Amaranth flour is a good supplement to a reformed diet, which can be consumed by followers of different diets: dietary, vegan or vegetarian.
The brownish-greyish colour of the flour has a significant thickening effect and should be used with care.
Amaranth flour is made from the amaranth seed, so it has the same properties as amaranth flour, being an excellent source of calcium, magnesium and zinc, as well as other micronutrients. Considering not only cereals, but all our major plant foods, amaranth's iron content is outstanding both in terms of quantity and bioavailability.
Its calcium content not only exceeds that of milk, but also makes amaranth the best source of calcium in terms of bioavailability.
Mineral content: calcium, iron, potassium, sodium, phosphorus, magnesium, zinc
Vitamins: B1, B2, B3, B6, C
Beneficial effects: supports heart muscle function, keeps the mind fresh
Amaranth is also used to make roasted, puffed, popped, extruded products, which can be mixed into muesli, yoghurt, kefir. Its flour (high in starch) can be used to make bread, pasta and cakes. It is also suitable for breading. Its neutral taste makes it suitable for both savoury and sweet dishes.
With amaranth flour
Ingredients:
- 25 dkg fine flour (fine)
- 10 dkg wholemeal flour (wheat)
- 12 dkg amaranth flour
- 1 tbsp flaxseed flour
- 1 tbsp fine flour
- 1 tbsp milk powder
- 1 tbsp chicory (wheat)
- 1 sachet (7 g) instant yeast
- 2 teaspoons salt
- 4 dl water
- 1 tbsp coconut oil (or other fat)
Preparation:
Line a loaf tin with baking paper.
Put the ingredients in a mixing bowl, mix and knead with the dough hook of a food processor, adding lukewarm water.
Grease your hands (as the dough is quite sticky) and form the dough into loaves. Place it in the loaf tin. Rise it near the stove or on a hot plate. In the meantime, preheat the oven, place the dough in the oven when it has risen and bake.