Amasai: A cultured dairy product, from green-fed and green-finished humanely raised cattle, created with low-temperature pasteurization that allows the natural probiotics, enzymes, fats and proteins to remain intact. Amasai is loaded with probiotics, a healthy balance of fats and proteins, and vitamins A, D, K and E.
In contrast, traditional yogurt and dairy products found at the local grocery store are produced with milk from cows that are not green-fed and green-finished and are produced with high-temperature pasteurization that kills off the beneficial probiotics and digestive enzymes necessary for proper digestion and assimilation of nutrients.
Similar to yogurt, but in a drinkable form, Beyond Organic Amasai is available in three flavors: Plain, Milk and Honey, and Raspberry. I’ve tried them all and am incredibly pleased with the taste and many uses for each flavor.
Amasai can be used in smoothies, just add frozen fruit and a little honey if you need a sweeter flavor. I love to blend a cup of Raspberry Amasai with ½ cup of frozen strawberries for a thick, icy treat! Another favorite way to have Raspberry Amasai is to put it in the freezer for a bit to let it thicken up and then eat it with a spoon. It becomes similar to a soft-serve ice cream. I don’t like anything too sweet, but if it is too tart, you can always stir in a little honey.
The Plain Amasai has been a big hit with my nephew as a replacement for buttermilk in his favorite cornbread. Plain or Milk and Honey Amasai is also a great substitute for typical dairy in pancakes.
I have several other interesting ideas to try in the coming days, weeks and months for how to incorporate Amasai into other recipes and meals. Of course sticking to the smoothie and frozen amasai ideas pack the most nutritional punch, but here is a great cinnamon roll recipe that incorporates a little amasai. This has been a tremendous success in terms of taste and texture around my house and I hope you will give it a try and enjoy it too!
Cinnamon Rolls
Dough Ingredients
3 cups almond flour
4 Tablespoons flax meal
½ cup sucanat sugar
1 ¾ teaspoon baking soda
¼ teaspoon sea salt
¼ cup flax meal combined with ¼ cup slightly warmed Plain or Milk and Honey Amasai
3 large eggs
Filling Ingredients
1 Tablespoon coconut oil, melted
½ cup sucanat sugar
2 Tablespoons cinnamon
Preheat oven to 350 degrees. Prepare bottom of an 8 x8 glass or stainless steel baking pan by melting 2 Tablespoons of coconut oil and stirring in 1 Tablespoon of sucanat sugar.
In a bowl, stir together first 5 ingredients for dough. Add flax/Amasai mixture and eggs. Mix well.
Place a piece of parchment paper on the counter and turn dough out onto parchment paper. Press dough into a rectangle about ½” to 1” thick. Spread filling ingredients over the dough. Begin with melted coconut oil (save just a little oil to brush over the tops of cinnamon rolls once in the pan), then sucanat sugar, then cinnamon.
Start at one end and roll the dough. Using a sharp knife, cut the rolls about 1” to 2” thick. Place the rolls side by side in the prepared pan.
Brush tops with reserved coconut oil. Bake for about 25 minutes. Check for browning. If the rolls are getting too brown, cover with tinfoil and bake 5-10 minutes more.
Remove from the oven and let stand for 30 minutes before serving. These are so sweet and moist that I didn’t need any extra “frosting”, but you could add one if you must. They keep in a sealed container at room temperature, although they are so delicious that I’m not sure how they would last more than a day! They are great to make the night before and have for breakfast the next day or to freeze for a later date.
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