Cherry and amaranth dessert casserole

June 25, 2010
Author Notes

I'm always trying to come up with new recipes and this one is an adaptation of a tyrolean dessert which can be done with other grains such as rice and with any type of fruit (roasted apples and raspberries are also a good combination). This specific one uses amaranth, an ancient grain with fresh seasonal cherries. Hope you like it. - BacktoBasics —Comeandcookwithus

Test Kitchen Notes

What a simple, basic and healthy dessert BackToBasics gives us with this cherry amaranth casserole recipe. This is a great comfort food like a bread pudding, but achieves that status using ancient grains! If you have enjoyed amaranth flour before, but never the whole grain, you will be delighted with this recipe. It is easy to make. I wasn't sure how long to cool the cooked grain, but decided to work with it while it was still a bit warm. I did give the casserole dish a quick spray of canola oil before baking. Although I did not have fresh cherries yet this season, some great bottled preserves worked well. My casserole took closer to 40 minutes to bake in a 350 oven. It then turned out with a simply delicious set of flavors and textures. You can garnish this with Greek yogurt, too. I highly recommend this as an EP. - Sagegreen —Sagegreen

  • Serves 4-6
  • 3/4 cup amaranth
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 tablespoon butter
  • 1 cup cherries
  • 2 stick of cinnamon
  • 1 teaspoon vanilla essence
In This Recipe
  1. Gently boil amaranth in 1¼ cup water along with cinnamon sticks for approximately 25 minutes or until all the water is absorbed. Let cool.
  2. Pre-heat the oven to 325 Fahrenheit.
  3. In a bowl mix egg-yolk, sugar, vanilla essence and amaranth.
  4. Whip egg-white and gently fold into the mass.
  5. In an overproof dish layer cherries and amaranth mix.
  6. Bake approximately 25-30 minutes at 350 Fahrenheit
  7. Can be served with a dollop of whipped cream and fresh raspberries and is also good room temperature.

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