Black amaranth HVE origin France - 5kg

100% French seeds grown, sorted and packaged in the Cher. Black amaranth is eaten raw as a topping on salads, in cakes and other preparations. 

Also use grilled in a pan.     Recipe idea: LEMON AND BLACK AMARANTH CAKE 250g flour – 130g sugar – 3 eggs – 130g softened butter – 150g full-fat liquid cream 30% fat – zest of 2 lemons and juice of 1 lemon – 3 tbsp black amaranth – ½ tsp salt – ½ sachet of yeast – ½ tsp of bicarbonate • Preheat the oven to 175°C then butter and flour the mold. •Sift the flour, salt, baking powder and baking soda into a bowl. In another bowl, beat the butter and sugar then add the eggs one by one, beating between them. 

Add the lemon zest and juice. •Incorporate the dry ingredients alternately with the cream. 

Add the amaranth seeds without mixing too much then pour into the mold. 

Bake for 1 hour then let cool before eating!