Amaranth!

We recieved our Amaranth seeds from John Scheepers Kitchen Garden Seeds, yesterday! Yippee! I can't wait to try some out in the garden this spring! I have attached some links about Amaranth, the first 2 are for buying seeds, the 3rd tells some info on Amaranth and the next has recipes! Also inclueded two recipes I found. Hope ya'll enjoy reading over them! I learned about Amaranth about a year or so ago. It is a very amazing grain! And so pretty, too! I will have to go through my herb folders and find some more things to add on Amaranth as soon as I can go through them!

http://www.kitchengardenseeds.com/cgi-bin/catview.cgi?_fn=Item&_seednum=2840&_category=198
http://www.seedsofchange.com/garden_center/browse_category.asp?category_id=10210
http://www.storefood.com/self/amaranth.html
http://www.nuworldamaranth.com/content/resources/recipes.asp

Amaranth Banana Bread
If you love banana bread, then you're going to enjoy this special recipe made with Amaranth.

Ingredients:1/4 cup Nuts

1 3/4 cup Flour, Amaranth; sifted

1/2 cup Arrowroot

2 ts Baking soda

1/2 cup Nuts; chopped

1 1/2 cup Banana; mashed

1/4 cup Oil, vegetable

1/4 cup Honey

2 Eggs

2 tb Lemon juice

1 ts Vanilla 1.

Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl.Stir in the chopped nuts.2. In a separate bowl, mix together the bananas, oil, honey, eggs,lemon juice and vanilla. Then pour the liquid mixture into theflour bowl and mix with a few swift strokes. Do not overmix.3. Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loafat 350F for 55 to 60 min, or small loaves for 45 min or until a caketester inserted in the middle comes out clean. Let stand in the pan for10 min, then turn the loaf out onto a wire rack to cool.

Anna's Muffins

3/4 cup hot water

1/4 cup oil

1/4 cup honey

1 3/4 cups amaranth flour

1/4 cup nuts, finely ground
1/4 cup arrowroot

1/8 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon vitamin C crystals

1 teaspoon cinnamon

1/2 cup coarsley chopped nuts OR raisins (or both)

1 teaspoon vanilla
In mixing bowl combine water, oil and honey. Set aside for honey to melt. Sift flour and arrowroot separately before measuring. Combine dry ingredients, including both nuts, and mix well. Add vanilla to liquids. Add dry mixture all at once and stir only until it disappears; do not overbeat. Fill muffin papers (or oiled muffin cups) full. Bake in preheated 375 degree oven for 22-25 minutes. Center of muffin should feel firm. Makes 9 or 10 muffins, plain, or about 12 of variations that add fruit, such as APPLE-NUT MUFFINS. Optional: One slightly beaten egg may be added to liquids for a little more rise and slightly improved texture. Note: If you choose to use 2 tablespoons lemon juice or vinegar in place of the Vitamin C Crystals, be sure to reduce the water by that amount.