Homemade Amaranth Pumpkin Seed Cakes

1. In a large bowl, mix together amaranth, flour, and 2 Tbsp of the flax seeds. 
2. Stir in green onions, spices, baking soda, tamari, and sesame oil until well-blended. Add salt and pepper to taste. If batter seems loose, add more flax seeds, 1 Tbsp at a time, until desired consistency is reached. 
3. Refrigerate mixture for 15-30 minutes, until firm. 
4. Shape mixture into 2-inch patties. Set aside. 
5. Heat a large skillet over medium-high heat. Once hot, add a bit of oil to the pan and place patties in a skillet in a single layer, ensuring you leave some space between patties. Cook for 2-3 minutes per side. Transfer to a cooling rack. Repeat with remaining batter until finished. 

Amaranth Porridge

Amaranth porridge is creamy like risotto, even without any dairy, and can be quite rich—a little goes a long way. And, unlike the regular white arborio rice of traditional risotto, amaranth will not peak your blood sugar. It’s also super easy to make! 

1. In a saucepan, over medium heat, toast ½ c amaranth, stirring, for 2 to 3 minutes or until fragrant, but before the kernels pop!
2. Add ¼ tsp salt and 2 ½ c water. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally to ensure the amaranth doesn’t stick to the bottom. You’ll know it’s done when the mixture is smooth and creamy and most of the liquid has been absorbed.