Recipes for dishes with Amaranth



The taste of fine amaranth seeds is reminiscent of freshly picked hazelnuts. They contain about 40% starch, 2% sugar, 7% valuable dietary oil, 19% protein containing all essential amino acids, and about 10% fiber. Most of the recipes are from the publications listed in the reference list.

The seeds and leaves of the Amaranth are used to produce high-quality flour. The flour is used to bake bread, muffins, cakes, biscuits, pancakes, scones, doughnuts, pasta, milk, nut paste substitutes, sauces, etc. It is easier to list what they do not produce. Amaranth flour is not inferior to wheat flour in taste and can be used to make many foods. Even small additions to Amaranth flour improve the quality of wheat flour. For a dietary diet, Amaranth flour is usually used to make dishes without the addition of other types of flour, yeast, milk, eggs, or sugar. It is therefore very suitable for a vegetarian diet. In addition, they are almost indistinguishable in appearance and taste from other conventional foods.

Amaranth Meals

Broccoli and Amaranth bake

250 g of Amaranth seeds, 350 ml vegetable stock, 350 g of broccoli, 4 eggs, 200 g of cheese, 200 g of tomato sauce, basil to taste, salt and pepper.

Add the Amaranth seeds to the vegetable stock and cook for 20 minutes. Cook the broccoli separately in the stock for about 8 minutes. Add 4 egg yolks, cheese (preferably brinzo), and seasoning to the cooled Amaranth mixture. Mix everything with the Amaranth mixture. Butter a baking tray, arrange the cooked broccoli on it, and place the Amaranth mixture on top. Spread the tomato sauce evenly on top. Bake at 200 °C for 20 minutes. Enjoy!

Amaranth cake with filling

4 cups of burdock seed porridge, 3 eggs, 3 tablespoons of butter, 1/2 cup of grated breadcrumbs, salt, and sugar. For the filling: 1/2 cup walnuts and 1 cup raisins.

Boil the porridge in salted milk and let it cool. Separate the egg yolks from the whites. Mix the yolks with the porridge, whisk the whites well and add sugar and salt to taste. The mixture should be homogeneous. Butter a round baking tin, sprinkle with breadcrumbs, and add half the porridge. Arrange the nuts and raisins on top and cover them with the remaining porridge. Place in a well preheated oven for 15-20 minutes. The cake can be baked with a variety of fillings (mushroom, potato, fish, vegetable, fruit).

Mouth-watering porridge with plums and walnuts

2 glasses of Amaranth seeds, 3 glasses of plums, 2-3 tablespoons of nuts, and a tablespoon of butter, salt, and sugar.

Wash the plums, remove the pits and chop the flesh, place in a saucepan, cover with cold water and cook for 5-7 minutes. Then add the rinsed Amaranth seeds, salt, and sugar to taste and finish cooking the porridge (about 20 minutes). With 57 minutes remaining, add the chopped nut kernels. Add the butter to the hot porridge, stir and serve at the table.

Porridge with pumpkin and condensed milk

1 kg pumpkin, 2 glasses of Amaranth seeds, 12 glasses of condensed milk, 2-3 tablespoons of walnuts, 125 g butter, salt, and sugar.

Dice the pumpkin, put it in a saucepan, and add the Amaranth seeds, butter, condensed milk, and a little water. Cover and bake in the oven or over low heat until cooked through. Add water if necessary.


Amaranth seeds make an excellent porridge without butter, as it is flavorsome, nutritious and oily. You can also add mayonnaise, sour cream, and tomato paste to the water-boiled burdock porridge and spread it on sandwiches The porridge requires 1 part burdock seeds and 29/2 parts water or diluted broth or apple juice. Many people are intolerant to the gluten in wheat protein. They are unable to absorb such proteins in their body, which causes gluten enteropathy. It manifests itself in gastrointestinal disturbances. The presence of wheat in many foods makes it very difficult for gluten-sensitive people to eat. In addition, cereal grains are essential to the human diet because they are rich in magnesium, B vitamins, and tocopherols. A lack of these in the diet can lead to avitaminosis.

The cereals are practically free of gluten (wheat protein). They are therefore very suitable for the diet of people who are sensitive to cereal proteins.

Eats with leaves, stems, and inflorescences of Amaranth

The leaves, stems, and inflorescences of young Amaranth are suitable for eating. Cut young Amaranth or their branches regrow quickly and can be cut several times for eating. The proteins of burdock are better absorbed by the human body than milk proteins. Both wild and cultivated burdock should not be gathered for food near busy roads, cemeteries, landfills, pesticide-treated areas, i.e. similar to other food and medicinal plants. Freshly picked leaves are best for food, although they can be kept (0°C and 95% humidity) for a week, dried or frozen. The leaves should be dried in the shade in a well-ventilated room, preferably in special chambers at 30-35°C. After drying, crush the raw material and store it in sealed cardboard boxes, paper, or cloth bags in the dark.

Amaranth salad with eggs and herbs

400 g bay leaves, 1 tablespoon vegetable oil, 1 egg, 1 tablespoon sugar, 0,5 lemon, 0,5 cup chopped dill, parsley, and onion leaves.

Boil the Amaranth leaves in salted water and drain. Whisk the egg with the lemon juice, salt, and sugar. Add the oil and dressing to the salad and mix well. Sprinkle the prepared dish with the greens.

Italian salad dressing

5 tablespoons chopped Amaranth leaves, 2 glasses of water, 1/3 glass of vinegar, 2 teaspoons soy sauce, 2 cloves of grated garlic, 1/2 teaspoon paprika, 100 g of fresh basil leaves, salt to taste. Simmer the Amaranth leaves (20 min. with 2 glasses of water) until thickened, cool, and strain through a sieve. Add the rest of the ingredients. Eat cold.

Burdock leaf roast

150 g bay leaves, 40 g potatoes, 30 g tomatoes, 30 g soya flour, 10 g onions, 10 ml oil, 6 cloves garlic, salt to taste.

Wash, boil, drain and mash the Amaranth leaves. Add the skinless tomato and fry the onion and garlic in the oil until golden. Mix everything together, add the Amaranth leaves, the crushed potatoes, and soya flour, add salt, and fry.

Our family has been adding about 1/3 of the Amaranth leaves to regular salads (dill, lettuce, radish) for years and it makes a very tasty salad.

Soups with Amaranth leaves

Spring borsch

400 g bay leaves (or halved with young nettles), 4 leaves of bear garlic, 2 onions, 40 g butter, 500 ml poultry stock, 250 g potatoes, salt, white pepper, nutmeg powder, 2 tablespoons thick sour cream, boiled egg.

Wash the leaves of the Amaranth cleanly, put them in a sieve, pour boiling water over them, crush the garlic leaves, dice the onions and fry them with butter. Put the garlic leaves and half of the Aramanth leaves in a saucepan and simmer for a while, cover with broth

Bring to the boil. Cut the peeled potatoes into cubes and add them to the broth and cook for 20 4 minutes. Cool the soup, add the remaining Amaranth leaves and whisk. Bring back to the boil, and add the spices and egg. Enjoy!

Silky Amaranth soup

A tablespoon of olive oil, 1 onion, 1 leek, a large potato, a sprig of marjoram or 1/4 teaspoon of chopped bay leaves, 400 g of Amaranth leaves, nutmeg powder, salt, black pepper, cream to taste.

Heat the oil, add the chopped onion and leek and sauté, stirring, for a few minutes. Add 1 liter of water, the chopped potato, the spices, bring to a boil, and cook, covered, over low heat for 25 minutes. Remove the spices (coarser), add the Amaranth leaves and simmer for another 3-4 minutes. Cool the soup, shake it with a blender, add salt and nutmeg powder, warm it up and serve it with whipped cream.

Borscht made from Amaranth and sorrel leaves

Boil a broth with a pinch of spices, an onion, a bunch of greens, and 2-3 dried mushrooms. Pick equal parts of sorrel and Amaranth leaves, rinse and chop them. Place the sorrel in a saucepan, add 0,5 tablespoon of butter, and simmer. You can pass the leaves through a sieve.

Wash the Amaranth leaves in salted boiling water with a quarter of a teaspoon of bicarbonate of soda, bring to the boil, rinse with cold water, strain through a sieve, mix with the sorrel purée, and, with a tablespoon of butter, half a tablespoon of wheat flour and half a tablespoon of sour cream, fry. Dilute the resulting purée and bring it to the boil again without covering the pot.

Add a tablespoon of wheat flour and half a glass of sour cream and fry. Dilute the resulting puree with the strained stock and eat the borscht with buckwheat porridge, hard-boiled eggs, and various types of cakes.

Mouth soup

200 g of Amaranth leaves, 1 l vegetable stock, 1 large onion, 40 g butter, 100 g sour cream, pepper, nutmeg powder, 1-2 tablespoons Amaranth flour, grated cheese, onion leaves.

Place the Amaranth leaves in the decoction and cook over low heat for 20 minutes. Fry the chopped onion with butter, add to the soup, and cook for 10 minutes. Add the sour cream, pepper, and nutmeg powder to taste, and stir in the Amaranth flour, grated cheese, and chopped onion leaves.

Second courses


150 g of full-fat cottage cheese, 150 ml of milk, 1 tomato, 1-2 cloves of garlic, 50 g of olives, 200 g of Amaranth leaves, 40 g of brinza, salt.

Strain the cottage cheese through a sieve, add the milk, and mix until it has the consistency of thick sour cream. Add 1/3 teaspoon of garlic puree. Coarsely chop the Amaranth leaves. After peeling off the skin, dice the tomato. Salt everything. Cut the Amaranth leaves into straws, form patties with 2 tablespoons of the curd, roll them in the Amaranth leaves and place them on a plate garnished with tomato wedges and olives.

Pâté with Amaranth

1 packet of frozen puff pastry, 700 g of chard leaves, 50 g of butter, 100 g of onions, a clove of garlic, 2 teaspoons of salt, 14 teaspoons of white pepper, a little nutmeg powder, 5 eggs, 120 g of cream, 5 tablespoons of chopped rusks.

Thaw the dough. Wash and dry the onions and garlic and fry in the hot butter, add the Amaranth leaves and simmer for 8-10 minutes. Place in a sieve, drain, mash a little, and put back in the pot. Add the spices and salt and the eggs beaten with cream and breadcrumbs. Preheat the oven to 200 °C and rinse the pan with cold water. Cut 6 rectangles (25×30 cm) from the puff pastry. Arrange three on the baking sheet. Place the prepared pâté on them, fold the edges of the pastry over and place the remaining three squares on top, brush with egg yolk (hold the lid on with a fork) and bake in the oven for 40 to 50 minutes until nicely browned. Cut the hot prepared pate into uniform pieces and serve at the table.

Potato cutlets with Amaranth greens

Boil the potatoes with their skins on, peel and grate with a coarse grater. Boil the Amaranth, nettle, and sage leaves in a little water, drain and shake. Add the chopped onion, a little garlic, and the raw egg to the potato-green mixture and stir.

Make the cutlets in the usual way, sprinkle with breadcrumbs or rye flour and fry in olive or other oil until a yellowish crust forms. Serve at the table with mushroom sauce.

Bournotti pancakes

0,5 kg of Amaranth leaves, 0,5 glass of milk, 1 glass of flour, 50 g of cheese, 2 eggs, 1,5 tablespoons of oil (preferably olive).

Wash the leaves, chop them, and put them in hot oil. Heat until the water evaporates. Prepare a liquid dough from flour, milk, and cheese. Leave to stand for an hour and then knead with the Amaranth mixture. Hang a spoonful of the dough and bake for gliders. Garnish with greens when serving.

Amaranth fritters

Mix corn, wheat, or barley groats with flour (1:1). Add finely chopped bok choy or Amaranth leaves. This should be twice as much as the semolina with flour. Add salt and (with cold water and thorough mixing) knead into a dough of medium firmness. Pound the resulting dough on a wooden board until it no longer sticks. Place the dough on a plate, cover it with a clean towel and leave it for 15-20 minutes. Shape the dough into small cakes, place them on a baking tray and bake in the oven at 230-250°C for 10-15 minutes. Brush the scones with butter when hot. Suitable with tea or soups.


For tea

Tea can be brewed from the leaves and young flowers of Amaranth or in mixtures with other herbs. Amaranth leaves and flowers, especially when mixed with lemon balm or mint, are as good as Indian tea in terms of taste and effect.

Milk thistle drink

30 g Amaranth leaves, 60 ml milk, 5 g sugar, 5 g cocoa, 150 ml water.

Soak the Amaranth leaves for 6-8 hours. Grind the leaves and water into a paste. Pour in the milk and heat in a double-bottomed water bath for 5-7 minutes. Mix the sugar with the cocoa (or chocolate powder) and shake with a mixer. Serve chilled.

Vitamin drink

500 g ripe tomatoes, 200 ml bread brandy, ground black pepper, 20 g onion leaves, 50 g fresh Amaranth leaves.

Wash the tomatoes in boiling water, peel off the skin, cut into 4 pieces and cut out the seeds. Place them in a blender, add the brandy, the Amaranth leaves, salt, and pepper, and shake well. Pour into glasses and garnish with onion leaves.

It is not only a good tonic but also invigorates those who have been up all night with friends.

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