amaranth?

[Non]

any good recipes for using amaranth?

i recently got some and sprouted some.

After sprouting some though it seems that even sprouting less than 12 hrs, and rinsing well they still develop hairs around their tails, and I guess that's mold. Otherwise it smells fine.

[Stina]

any good recipes for using amaranth?

i recently got some and sprouted some.

After sprouting some though it seems that even sprouting less than 12 hrs, and rinsing well they still develop hairs around their tails, and I guess that's mold. Otherwise it smells fine.
Hi there, that's part of the root growing, not mold. I threw away many a batch before I figured that out. If you use the search engine for quinoa you'll find a bunch of recipes that you could easily use for that grain. Look for that thread with my name. Left us know how you do with it.

[Non]

well, I put it in a shake after seeing that body builders have done the same.

[streetsurfer]

I agree, it sounds like the fine root hairs that form.

Use idea: They could be added to kale chip marinade for a little added crunch, texture, curb appeal.

[stamarrs]

What happens to the flavor and texture if soaked/srouted/dehydrated grains have been stored before cooking?

I would like to make a bunch on hand but don't want to waste time if this is not a good idea.

Any suggestions?:rolleyes:

I also have a neat recipe for 'popped' amaranth...do think it would still pop after soaking?

[kaybee]

...feel free to pop it...but it probably wouldnt be raw after "popping" if that requires high heat like i suspect ;p
interesting question though..... hmmm. maybe if you soaked, then dehydrated, then popped... but again, likely not raw.