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Sure, the blog is a great source for gluten free recipes, and it will continue to be.


gluten free yeast bread batter photo by lsimon

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Each class will be available for you to watch on your computer, at your convenience. No need to travel to a class, or try to fit it into your schedule.

Numerous classes are coming.

Healthy After School Snacks that the kids can help make.

Fuel Up Breakfasts, some cooked in a crock-pot overnight, warm and ready when you get up.

A (not too) Scary Halloween menu.

Super Soups, nothing canned here.

My First Thanksgiving, really, it is easier than you think.

Make Friends with a Pressure Cooker, for a satisfying lifetime relationship.

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Asian Amaranth Greens

standing in amaranth

yours truly standing in amaranth photo by vsimon

You have probably heard of amaranth seeds and flour as a healthy alternative to refined starches in the gluten free diet. But have you ever heard of amaranth greens?

A reader asked how to harvest amaranth seeds. I had no idea and took it as a suggestion to grow some in our garden. We ordered a mixed packet of seeds. This stuff is amazing. The tallest plants are now 8 feet tall, planted from seed just 10 weeks ago. The smallest are about 3 feet.

I am falling in love with the tasty versatility of this wonder plant.

It is too soon for seeds, though flowers are forming. In June, we enjoyed the young stalks with a distinct asparagus shape and flavor. The amaranth stalks are too woody to chew now in late July, even the small ones.

But the greens are delightful, a mild and mellow earthy greens flavor. And all of our amaranth have green leaves. I have seen pictures of red and green leaves that look like they are tie-dyed, ours are just plain green.

I leave the giant plants alone to produce seeds. And rummage through the patch for shorter stalks and smallish leaves.

They are sturdier than spinach and do not cook down quite as much. Still, two cups in the pan with yield only about 1/3 cup sautéed greens.


Amaranth is loaded with vitamin K. This is probably good for your bones.

But not so good for a consistent blood clotting time if you are on Coumadin. Unless you eat a cup of dark leafy greens every day.

Amaranth greens are also a good source of vitamin C, vitamin A, folate, calcium, potassium, and iron. In very few calories. And I could not find data on the fiber content, but I suspect the greens have some.

asian amaranth greens

Asian amaranth photo by vsimon

Asian Amaranth Greens

Yield: one serving (My husband is not a greens kinda guy).

You can double the recipe, using a very large sauté pan.

Ingredients metric measures
2 cups amaranth leaves 60 grams
1 teaspoon white rice vinegar 5 ml
1 teaspoon gluten free soy sauce 5 ml
1 teaspoon toasted sesame oil 5 ml
1/4 teaspoon toasted sesame seeds less than 1 gram

Put the leaves, white rice vinegar, gluten free soy sauce, and sesame oil in a sauté pan.

Cook on high heat for just a few minutes, turning frequently with tongs.

Top with sesame seeds.

I encourage you to plant amaranth next year, either in your vegetable or your flower garden. You may know some decorative kinds as Joseph’s Coat and Love Lies Bleeding. I don’t know if these are edible, but it might be fun to nibble on the flower garden. You could also to forage for wild amaranth, called pigweed.

Baker Creek Heirloom Seeds is a source for amaranth seeds to plant . Or you might try planting some seeds that you bought to eat. That would be the easiest way to get seeds for planting. Please let us know if to do this and how it worked.

This post will be submitted to the biweekly roundup of Grow Your Own, started by Andrea’s recipes blog. The end of July session is hosted by Amy I. of Playing House. If you grow your own, your latest creation is welcomed.

W is for Waffles- Quinoa Cocoa

We eat waffles often at our house. But rarely for breakfast. Too much fuss, too early in the bleary a.m. It is breakfast for dinner, or lunch. The waffles might be amaranth, buckwheat, corn, Montina, teff, or simply Bob’s Red Mill gluten free flour. I use whatever I have. I started all of this long ago, with a buttermilk wheat recipe and experimented with every single gluten free flour I could get my hands on. It has also proven to be a nice way to use up bits of leftover flour, all mixed up. Every combo, of this and that, has been eagerly eaten.

waffles (2a)


photo by vsimon

The latest batches have gluten free and dairy free. Amazake works nicely, but it is expensive and hard to come by. Apple juice is a convenient and inexpensive solution. Gluten free, dairy free, both, any way, it is always a treat. Waffles with fruit and nuts is one of my very favorite meals.

Tuesday lunch in the garden

It was sunny and warm. Perfect for Quinoa Cocoa Waffles with chocolate syrup and raspberries picked from the back of our yard.

Sometimes I feel claustrophobic walking through our garden. The berry patch is huge, 30 feet by 15 feet. The canes reach to my shoulder and you must be careful not to inhale the clouds of mosquitoes that reside there. The amaranth is to my chin, just starting to bud. The pole bean tee-pees are seven feet tall and the vines are twirling together over the tops. Looking out over this lushness makes me feel rich. And peaceful. We have plenty, more than enough.

garden (3)

pole-bean-tee-pees photo by vsimon

So the simple waffles just enhanced my contentment. A light crispy crunch, rich chocolate syrup, bright tangy berries. Chocolate for lunch, overlooking abundance, what could be better?

Quinoa Cocoa Waffles

serves 2 metric measures
2 tablespoons cocoa 12 g
7/8 cup quinoa flour 110 g
1 tablespoon sugar 15 g
1 teaspoon baking powder 4 g
1/2 teaspoon baking soda 3 g
1/2 teaspoon salt
3/4 cup apple juice
3 g
180 ml
1 egg 50 g
2 tablespoons oil 30 ml

Preheat waffle maker.

Preheat oven to 150 degrees.

Put 2 tablespoons cocoa in a 1 cup dry measuring cup. Add quinoa flour to the top and level with a knife. You’ll have 7/8 of a cup of quinoa flour. Add sugar, baking powder, baking soda, and salt. Combine well.

In a small bowl, whisk together apple juice, egg and oil.

Add juice mixture to quinoa flour mixture and whisk until smooth.

Pour into the waffle maker and bake until the steam stops. Remove waffle from the maker and place right on the oven rack to keep crispy while the second waffle cooks.

Serve with your favorite chocolate syrup. I simply microwaved semisweet chocolate with some oil until it melted, for a super rich and low carb sauce.

These would be equally lovely with a peach sauce. What kind of waffles and sauce do you like best?

We are happy to submit this post to Andrea’s Recipes Grow Your Own recipe round up. GYO celebrates home grown foods, something we can all be proud of. Thanks Andrea for hosting!