1 1⁄4 cups whole amaranth
2 tablespoons unsalted butter
2 tablespoons flour, preferably amaranth
1⁄2 teaspoon sea salt
1 teaspoon mild chili powder
1 2⁄3 cups hot milk
6 large eggs, separated
3⁄4 cup grated Gruyere cheese, or other cheese of choice

Preheat oven to 400 F.

Toast the amaranth in a dry skillet over low heat until it is aromatic.

Butter 4 (10-ounce) ramekins or 1 large souffle dish. Sprinkle 1/2 cup toasted amaranth evenly in prepared dishes coating bottom and sides as best as possible.

Bring 2 cups water to boil, then add remaining 3/4 cup amaranth. Lower heat, cover and simmer until amaranth is tender (20 minutes). Drain off any excess water.

Melt the butter in a heavy saucepan over medium heat. Add the flour, salt and chili powder. Cook for 1 or 2 minutes, then remove from heat and add the hot milk, whisking continuously. Return pan to heat and bring to a boil as you continue whisking. When slightly thickened, remove from heat. Whisk in the egg yolks one at a time. Use a spoon to mix in the cheese, then cooked amaranth.

Beat the egg whites to form stiff peaks and fold into batter. Carefully fill ramekins or baking dish and place in preheated oven. Reduce heat to 375 F and bake for about 30 minutes.

Makes 4 servings.

— Recipe courtesy of Ashland Food Co-op.