Everyone knows the wild amaranth and the beautiful red amaranth, a true gem of the garden, but it’s our first year growing giant golden amaranth from heirloom seeds. It grew really well in our colder, mountain climate. You can use the leaves in salads, and as it turns out, the desert made from amaranth seeds is simply amazing! Here is how you do it: you need to clean the seeds like the video shows, which sounds a bit tedious but actually it went pretty fast. The seeds should be soaked overnight in milk and then simmered until they absorb the milk, it took about 35 minutes.

This is the recipe I used:

1 and 1/4 cup of milk

1/2 cup amaranth

a pinch of cinnamon

a teaspoon of brown sugar

blueberries, raspberries and apricot liquor

The results was delicious, and it looks cool! Plus, amaranth has lots of vitamins and it is naturally gluten free. Enjoy 🙂