Allos Organic Amaranth Muesli
For many people today, pseudo-cereals are a common part of a varied and conscious diet. But how do amaranth and the like actually differ from real grains? All "real grains" such as wheat, rye, barley, millet or rice belong to the botanical family of sweet grasses (Poaceae). The pseudo-cereals amaranth and quinoa, on the other hand, are foxtail plants. Buckwheat is also not a sweet grass, but a knotweed, and chia belongs to the labiates family. Despite the botanical differences, the grains of pseudo-cereals can usually be processed in the same way as the grains of real cereals. The big difference is that pseudo grains do not contain gluten. Since they lack the ability to be baked on their own, they cannot be processed into bread in their pure form.
The history of cereals and pseudocereals has many remarkable parallels. Cereal cultivation began in the Middle East more than 10,000 years ago. In the following millennia, it spread from there across Asia, Africa and Europe. On each of the three continents, cereals quickly became indispensable staple food. In Central America, there was a similar development - but with pseudo-cereals, first and foremost amaranth. In what is now Mexico, amaranth was being cultivated as early as about 9,000 years ago. Without its golden grains, the advanced Mesoamerican civilisations such as the Mayas and Aztecs would never have been able to feed the population of their large cities. Researchers assume that up to 20,000 tonnes of "huaútli" (amaranth) were harvested per year in the Aztec empire. "Huaútli" was held in high esteem by the Aztecs and neighbouring peoples. In their eyes, amaranth was more than just a food; it was also said to have a healing and life-prolonging effect. Even in the sacrificial ceremonies in honour of the sun god, amaranth grains played an important role.
After the Aztec empire was conquered by the Spaniards in the 16th century, the conquerors not only banned the culture of the natives, but also their religious festivals and even the cultivation of amaranth. Even the possession of the pseudo-cereal was punishable by death. Thus, the valuable grains fell into oblivion within a few years. It was not until the 20th century that they were rediscovered in wild form by botanists. The researchers who studied amaranth quickly realised that they were dealing with a minor sensation. For the grains of amaranth were not only gluten-free, but also contained iron, protein and many other important nutrients.
In 1982, eight years after the founding of Allos, organic pioneer Walter Lang brought the Aztec grain to Germany. Since then, it is impossible to imagine the Allos assortment without it. Of course, the legendary amaranth mueslis are the classic par excellence. Each variety contains popped amaranth and - depending on the variety - is refined with berries, nuts and other delicious ingredients.
The Amaranth Muesli Fruits with sultanas, dates, apple pieces, apricots and a little honey is a real feel-good muesli, while blackberries, strawberries and sour cherries in the Allos Amaranth Muesli Berries spoil the palate with a wonderful summery note. In the Amaranth Muesli Protein, soya flakes provide the extra portion of protein and sliced almonds and roasted hazelnuts ensure crunchy indulgence. Fine dark chocolate flakes and small pieces of dark chocolate make the Amaranth Chocolate Muesli an irresistibly chocolaty breakfast highlight for big and small connoisseurs. Because the flavour of amaranth harmonises wonderfully with crunchy nuts, there are three nuts in the Amaranth Muesli Nut: hazelnuts, almonds and cashews. Do-It-Yourself muesli fans get a solid basis with oat and millet wholemeal flakes, popped amaranth, linseed, sesame, buckwheat and honey in the Allos Amaranth Muesli Classic. With the Allos Amaranth Mueslis, you can start the day full of energy or recharge your batteries during a break.
