Strawberry Amaranth cream.


Strawberry Amaranth cream.
✨Gluten free & vegan! ✨

I made this cream yesterday because, I wanted to do something different with this amaranth grains that trouble me all this time. How are people supposed to eat this grain? It’s so tiny!

So I thought, when boiled like rice it should thicken up. And it did! Then I added some more things to it and voila! Even though the earthy, nutty taste of amaranth is still there, it doesn’t bother me! Fruit aromas toned it down! Great basic recipe to begin experimenting with different flavours! I wanna put it into Aria’s birthday cake that is coming soon!

Named after the Greek word “amarantos,” which means “one that does not wither,” colorful amaranth flower buds stay vibrant even after drying. Cultivated by the Aztecs 8,000 years ago, amaranth is still popular in many cultures, and becoming more so in recent years. It can be popped like corn, cooked similar to rice or pasta, or ground to flour.

And the nutritional value…oh my… phenomenal!

Amaranth is one of the most protein-rich of any plant-based food, rivaling that of animal-based foods like cheese.

Packed with manganese, phosphorus, magnesium, Calcium, Iron,  so many vitamins, and lastly, so much fiber! Almost all of its carbohydrates content is fiber! Genius grain, I tell ya! One of the best plant sources of Calcium since it contains the necessary magnesium in order to absorb its Calcium properly.

Ultimately, amaranth is a true powerhouse, known to help prevent a number of chronic health conditions such as diabetes, heart disease, cancer, and stroke.It has been shown in studies to be an agent that decreases plasma cholesterol levels, stimulates the immune system, exerting an antitumor activity.

Read more:

State of Knowledge on Amaranth Grain: A Comprehensive Review

Again Aztecs knew better. And if you think it’s a weird food, well I’ll say, eating pigs is weird too. 😏


1/3 cup organic amaranth grain

1/2 cup cashews

1/2 cup soymilk

1 tsp vanilla extract

1/2 cup fresh strawberry purée

3 tbsp brown sugar


Boil Amaranth grain in 2 cups of water in low heat with the lid on until thickened in creamy consistency. Blend cashews, sugar, soy milk & vanilla for 3 minutes. Remove Amaranth from heat and add the cashew cream. Whisk till combined. Add strawberry purée and blend with a hand mixer to create air bubbles. Pour in 4 bowls and refrigerate for 2 hours.

⚜️Serve with fresh strawberries of course!

You can go ahead and make different kind of flavours! Add cocoa, lemons n zest, orange zest, banana purée, cinnamon, I mean, the possibilities are endless! Please make sure to send me some photos of your own amaranth cream because I would love to see your creations! 💜


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