Bring water to a boil, sprinkle in amaranth and return to a boil. Then continue to simmer at low temperature for about 20 minutes. Then turn off stove top and let swell for another 20 minutes. The best way to swell grains is wrapped in a blanket so that the amaranth becomes nice and fluffy.
Amaranth does not become grainy, but rather sticks together. After cooling down, a sticky mass is formed.
Preparation Tip:
Amaranth is suitable cooked for desserts or to bind for vegetable strudel. Ground amaranth (10%) can also be mixed with spelt flour and used for baking cakes.
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