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Amaranth Flour

Non-GMO Verified

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$6.99 / 8 oz $0.87 / oz
$11.49 / 1 lb $11.49 / lb
$15.99 / 2 lbs $8.00 / lb
$21.99 / 4 lbs $5.50 / lb
$29.99 / 9 lbs $3.33 / lb
$57.99 / 18 lbs $3.22 / lb
No Tax. Free Shipping. Final price.
  • — Non-GMO Verified, Raw, Kosher, Vegan
  • — High in Protein, Iron, and Dietary fiber
Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories105

% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total carbohydrate 19g 7%
Dietary fiber 3g 11%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 40mg 3%
Iron 2mg 12%
Potassium 0mg 0%
Vitamin С 1mg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: AMARANTH
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories105

% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total carbohydrate 19g 7%
Dietary fiber 3g 11%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 40mg 3%
Iron 2mg 12%
Potassium 0mg 0%
Vitamin С 1mg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: AMARANTH
Storage Time: Up to 1.5 years
Country of Origin: India
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
Recipes

Ingredients for Amaranth Sweet Potato Gnocchi:

Instructions

    1. Preheat the oven to 400º F (200º C).
    2. Wash and dry the sweet potato. Then prick it with a fork and bake for 40 min.
    3. When soft, take the potato out of the oven to cool off. Then take the skin off and mash it with a fork until smooth.
    4. To the bowl with the mashed potato, add the egg, flours, cumin powder, salt, and parmesan cheese. Mix to combine.
    5. Put the dough on a flour dusted cutting board and knead it until smooth and not sticky. Add more flour if necessary.
    6. Working one portion of the dough at a time, roll it into a long roll, about one inch (2.5 cm) wide. Using a knife, cut the roll into small rectangles. You may leave them as such or give them a pattern by rolling each rectangle down the back of the work.
    7. Meanwhile, bring a large pot of water to a boil. Then, drop the gnocchi into the boiling water in batches and cook them for 2-3 min, or until they float on the surface. Drain well.
    8. To serve, add the butter and fresh rosemary sprigs to the skillet and heat them up. Then add the gnocchi and cook for a few minutes until lightly brown.
    9. Serve warm with parmesan cheese and fresh rosemary.

ENJOY

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