Ingredients

For the amaranth casserole

• 300 ml almond drink
• 100 g amaranth – rinse thoroughly over a sieve
• ½ teaspoon vanilla powder
• 1 pinch of crystal salt
• 40 g soy cream
• ½ teaspoon carob gum (alternatively 1 teaspoon organic corn starch)
• 40 g white chocolate, vegan – roughly chopped
• 150 g cherries, frozen – let thaw
• 4 tbsp yacon syrup (or other alternative sweetener)
• 1/3 tsp + 1/3 tsp vanilla powder
• 1 gratin dish (18 x 18 cm)
• 150 g apricots, frozen – let thaw and cut in half

Tip: You can also use just one type of fruit or other fruit, such as B. Plums.

For the crumble

• 50 g almonds, ground
• 50 g wholemeal buckwheat flour
• 50 g cold margarine, vegan and heat-resistant (do it yourself) – cut into 1 cm cubes
• 1 tbsp coconut blossom sugar
• 1/3 teaspoon vanilla powder
• 1 pinch of crystal salt

With recipes like Zucchini Basil Lasagna and Tamale Pie, you’re guaranteed to find a casserole you’ll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta.

In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more. This book reinvents how we cook with grains.

With recipes like Zucchini Basil Lasagna and Tamale Pie, you’re guaranteed to find a casserole you’ll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta.

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