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Extremely useful amaranth flour + recipe fancy bread
Amaranth flour (gluten-free) it is very interesting, no doubt useful flour with the widest application in cookery.
The content of nutrients, amaranth is many times greater than wheat and other traditional cereals.
Amaranth seeds have good milling qualities, have a taste reminiscent of walnut. Amaranth flour has a high biological value, is rich source of minerals such as calcium, magnesium, phosphorus, and vitamins C and PP.
Fifty five million three hundred fifty thousand nine hundred ninety one
Amaranth flour is used in the preparation of porridges, cakes, bakery, confectionery and macaroni products, cheeses and yoghurts, mayonnaise.
Seeds and amaranth flour can also be used as additives to dishes diet they are applied in the canning of vegetables and also used as a nutritional vitamin and protein supplements to a variety of vegetarian and diet dishes.
Find a wide culinary use and amaranth leaves – add them to salads, casseroles and omelets.
The use of amaranth is recommended when:
Amaranth flour and products made from it have a preventive effect on many systems of the body:
The special value of amaranth is the presence in its composition of such substances as squalene which has a strong antioxidant effect.
The birthplace of amaranth believe Central and South America. Other names of this plant– "sent of God", "the corn of the Aztecs" and "bread of the Incas".
Fifty two million six hundred eighteen thousand two hundred fifty nine
In ancient Greece, amaranth was considered a symbol of immortality (in Greek, amaranth means "unfading flower"), and in ancient Chinese medicine this plant was used as a means of giving youth and longevity.
In our country, the amaranth was long known as a garden weed — amaranth. But in recent decades, and in Russia it is widely spread cultivation of special ornamental, edible and fodder cultivars of amaranth.
Amaranth contains more protein — about 16-18% (wheat contains "only" 12 %). Proteins (proteins) amaranth most coincide with the theoretically calculated "ideal" protein.
For comparison:the coefficients estimates for the "ideal" protein:
The amino acid profile of amaranth is balanced, it contains a large number of such amino acids (essential), which are not synthesized by the human body. Products with a high content of essential amino acids has always been a dream of mankind. The content of key essential amino acids — lysine in the 30 (!) times higher than in wheat. In this quantity of this amino acid is the one of the studied plants.What is lysine? This substance, through which food is absorbed by the human body, and with its lack of just protein is not digested and passes "transit".
The use of amaranth flour in cookingHas excellent baking qualities amaranth flour can be successfully used in combination with wheat flour in the preparation of all kinds of bakery and confectionery products, imparts viscosity and stickiness.
Homemade cakes, made of wheat flour with amaranth flour, it turns out lush, has a pleasant sweet nutty flavor and high protein value, and also long does not get stale.
Amaranth flour, it's also useful to add as a vitamin-protein supplements in various dietary and vegetarian dishes, as well as to use it to improve the taste and nutritional value of meals usual diet (cereals, soups, pancakes, hash Browns, mashed potatoes, steamed vegetables, meat and fish dishes, chicken, side dishes, pasta, etc.).
Amaranth flour can also be used in the composition of the breading and in the form of ingredient of beef patties.
With high nutritional value amaranth flour may find use as enriches the protein and vitamin component of baby food.
And due to the fact that as part of amaranth flour no gluten (unlike wheat flour), this useful vegetable product can be used in the diet of people with celiac disease (coeliac).
Buy amaranth flour in the stores and Department stores healthy\diet, online stores.
Twenty eight million sixty five thousand six hundred sixty five
Banana amaranth bread with nuts
Ingredients :
Bake or pan 1 hour at a temperature of 175 °C. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/topic-37554300_27844248
The content of nutrients, amaranth is many times greater than wheat and other traditional cereals.
Amaranth seeds have good milling qualities, have a taste reminiscent of walnut. Amaranth flour has a high biological value, is rich source of minerals such as calcium, magnesium, phosphorus, and vitamins C and PP.
Fifty five million three hundred fifty thousand nine hundred ninety one
Amaranth flour is used in the preparation of porridges, cakes, bakery, confectionery and macaroni products, cheeses and yoghurts, mayonnaise.
Seeds and amaranth flour can also be used as additives to dishes diet they are applied in the canning of vegetables and also used as a nutritional vitamin and protein supplements to a variety of vegetarian and diet dishes.
Find a wide culinary use and amaranth leaves – add them to salads, casseroles and omelets.
The use of amaranth is recommended when:
- coronary heart disease and atherosclerosis,
- diabetes and obesity,
- cancer and weakened immunity.
Amaranth flour and products made from it have a preventive effect on many systems of the body:
- lower cholesterol,
- improves the condition of the arteries,
- reduces the risk of cardiovascular diseases and cancer,
- contribute to eliminate toxins.
The special value of amaranth is the presence in its composition of such substances as squalene which has a strong antioxidant effect.
The birthplace of amaranth believe Central and South America. Other names of this plant– "sent of God", "the corn of the Aztecs" and "bread of the Incas".
Fifty two million six hundred eighteen thousand two hundred fifty nine
In ancient Greece, amaranth was considered a symbol of immortality (in Greek, amaranth means "unfading flower"), and in ancient Chinese medicine this plant was used as a means of giving youth and longevity.
In our country, the amaranth was long known as a garden weed — amaranth. But in recent decades, and in Russia it is widely spread cultivation of special ornamental, edible and fodder cultivars of amaranth.
Amaranth contains more protein — about 16-18% (wheat contains "only" 12 %). Proteins (proteins) amaranth most coincide with the theoretically calculated "ideal" protein.
For comparison:the coefficients estimates for the "ideal" protein:
- amaranth — 75,
- cow milk — 72,
- soya — 68,
- wheat — 60,
- peanut — 32.
The amino acid profile of amaranth is balanced, it contains a large number of such amino acids (essential), which are not synthesized by the human body. Products with a high content of essential amino acids has always been a dream of mankind. The content of key essential amino acids — lysine in the 30 (!) times higher than in wheat. In this quantity of this amino acid is the one of the studied plants.What is lysine? This substance, through which food is absorbed by the human body, and with its lack of just protein is not digested and passes "transit".
The use of amaranth flour in cookingHas excellent baking qualities amaranth flour can be successfully used in combination with wheat flour in the preparation of all kinds of bakery and confectionery products, imparts viscosity and stickiness.
Homemade cakes, made of wheat flour with amaranth flour, it turns out lush, has a pleasant sweet nutty flavor and high protein value, and also long does not get stale.
Amaranth flour, it's also useful to add as a vitamin-protein supplements in various dietary and vegetarian dishes, as well as to use it to improve the taste and nutritional value of meals usual diet (cereals, soups, pancakes, hash Browns, mashed potatoes, steamed vegetables, meat and fish dishes, chicken, side dishes, pasta, etc.).
Amaranth flour can also be used in the composition of the breading and in the form of ingredient of beef patties.
With high nutritional value amaranth flour may find use as enriches the protein and vitamin component of baby food.
And due to the fact that as part of amaranth flour no gluten (unlike wheat flour), this useful vegetable product can be used in the diet of people with celiac disease (coeliac).
Buy amaranth flour in the stores and Department stores healthy\diet, online stores.
Twenty eight million sixty five thousand six hundred sixty five
Banana amaranth bread with nuts
Ingredients :
- 1 1/2 cups whole wheat flour
- 1/2 Cup amaranth flour,
- 1 teaspoon soda,
- 2 beaten eggs
- 1/2 Cup melted butter,
- 1/2 Cup honey,
- 1 teaspoon vanilla,
- 1 Cup mashed ripe bananas,
- 1 Cup of nuts.
Bake or pan 1 hour at a temperature of 175 °C. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/topic-37554300_27844248
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