Allos Organic Muesli

For many people today, pseudo-cereals are part of a varied diet. But how do amaranth and the like actually differ from real cereals? All "real" grains such as wheat, rye, barley, millet or rice belong to the botanical family of sweet grasses. The pseudo-cereals amaranth and quinoa, on the other hand, are Amaranthaceae. 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 main difference is that pseudo cereals do not contain gluten. This means that it doesn't have "self-baking ability" and cannot be used pure to make bread. However, to make it suitable for baking, amaranth flour can be mixed with wheat or rye flour.

The history of cereals and pseudo-cereals 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, grain quickly became indispensable staple food. And thus made the emergence of the first advanced civilisations possible. In Central America, there was a similar development - but with pseudo-cereals, first and foremost amaranth. In what is now Mexico, amaranth was already cultivated about 9,000 years ago. Later, all advanced Mesoamerican civilisations cultivated amaranth. Without its golden grains, the Mayas and Aztecs would never have been able to feed the population of their great cities. Researchers estimate that up to 20,000 tonnes of "huaútli" (amaranth) was harvested per year in the Aztec empire. "Huaútli" was held in high esteem by the Aztecs and their neighbouring peoples. Because amaranth was more than just a food, it was also said to have a healing and life-prolonging effect.

In the 16th century, the Aztec empire was conquered by the Spanish. The newcomers from Europe immediately took action against the culture of the natives. In addition to their religious festivals and costumes, the cultivation of amaranth was also banned. Even the possession of the pseudo-cereal was punishable by death. Within a short time, the valuable grains fell into oblivion. It was not until the 20th century that wild amaranth was rediscovered by botanists. The researchers quickly realized that they were onto a small 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 Allos was founded, the German organic pioneer Walter Lang brought the Aztec grain to his home country. Ever since, one cannot image the Allos-assortment without it. Each amaranth muesli contains 20% freshly popped amaranth and is - depending on the variety - refined with berries, nuts and other delicious ingredients. While raisins, dates, apple pieces and apricots make the Amaranth Muesli Fruits a real feel-good muesli, blackberries, strawberries and sour cherries provide the Allos Amaranth Muesli Berries a wonderful summery note. Athletes can enjoy the extra portion of protein in the Amaranth Muesli Protein thanks to soya flakes. Raisins and dates are responsible for the pleasant sweetness, while sliced almonds and roasted hazelnuts provide the crunchy taste. Due to Crunchy chocolate flakes and small pieces of dark chocolate, the Amaranth Chocolate Muesli is a highlight for connoisseurs of all ages. Nutty amaranth harmonises wonderfully with crunchy nuts. That's why the Amaranth Muesli Nut features three nuts: hazelnuts, almonds and cashews. The Allos Amaranth Muesli Classic with oat and millet wholemeal flakes, popped amaranth, linseed, sesame, buckwheat and honey, on the other hand, is a solid basis for your own muesli creation. The delicious organic mueslis from Allos enrich every breakfast table.