With Amaranth

Baked Cheese in Bread Bowl

  1. Preheat oven to 180 degrees celsius.

  2. Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.

  3. Cut a round circle down into the bread, leaving a thick border. Slip your fingers between the circle and the shell and loosen the hunk of bread and remove. Reserve this bread to use later.

  4. Trim away the rind from the cheese (optional).

  5. Drizzle olive oil into the bread bowl. Brush this to coat and sprinkle in the minced garlic (optional).

  6. Put the cheese in the bread bowl.

  7. Brush the hunk of bread and the top with olive oil as well.

  8. Top the cheese with the jam.

  9. Bake for 15- 20 minutes, until the cheese is completely melted and the bread is toasted.

  10. Serve immediately. ENJOY!

Grain of

the Month


May’s Grain of the Month is the pseudocereal Amaranth

Amaranth boasts an impressive nutrient resume, and like other pseudocereals, is a protein powerhouse. It is a complete protein, containing all nine essential amino acids, and at 14% protein, it contains close to double the amount found in rice and corn. In fact, researchers in Guatemala found it to be one of the most nutritious plant-based proteins. The benefits of amaranth’s protein do not stop there – amaranth also contains lunasin, a peptide believed to have anti-inflammatory and cancer-preventive benefits. If you have celiac disease, remember amaranth is one of many great gluten free grain options!

Amaranth is great in porridge or polenta style recipes. It can also be popped like popcorn! Amaranth has a peppery taste with a pleasantly sweet, grassy aroma. It pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate.

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