The stem is used in cooking as well, and flour is produced from the seeds. Recipes for dishes with amaranth flour are very diverse. Among them: pasta, desserts, cheeses, porridges, sauces, and fillings of meat, fish or vegetables. Most of all, though, this product is prized for its baking qualities. Fragrant pies, sweet rolls and crusty bread made with it come out of the oven fluffy and stay soft and fresh for a long time. The benefits of this product for the body can hardly be overstated.
Amaranth flour is most often found in recipes with these five products:
The composition of amaranth flour is generously enriched with substances such as fiber, amino acids, proteins and squalene. All of these micronutrients have a beneficial effect on the functions of the internal organs, flush out toxins, normalize the work of the gastrointestinal tract and set the whole body working smoothly in a single rhythm. And the delicate, nutty aroma of the baking, tickling your nostrils, is so captivating that you won't want to go back to wheat varieties!