Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth.
Yields: 1 1/2 cups
1 cup amaranth
1 teaspoon…
Continue reading Amaranth
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Makes approximately 3-1/2 cups I recommend the greenish, tan and white untoasted buckwheat. It has greater vitality than the factory-toasted amber buckwheat (a.k.a. kasha) with its strong, almost scorched flavor. … Continue reading Steamed Buckwheat (kasha) Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless … Continue reading Steamed Millet Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as … Continue reading Oat Groats For a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe.… Continue reading Quinoa Breakfast Cereal Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa.
Continue reading Steamed Quinoa
[amd-zlrecipe-recipe:7]… Continue reading Buckwheat Crepes
Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t … Continue reading Millet and Buckwheat Waffles or Pancakes
Yield: Two 8 ½” x 4 ½” loaves Spelt bread has a pleasing, nutty flavor and a substantial texture. It makes great breakfast toast, … Continue reading Spelt Bread |
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