I’ve been making my own puffed amaranth for a while now.
Back when Joel and I were in college, he used to work night shift at a cereal factory (Sanitarium). So, each time I start popping amaranth, the house fills with smells of roasted grain and Joel says “what smells like the factory?”.
That's how I know that I'm doing it right.
I know you can buy puffed amaranth these days, but I find it cheaper and fresher to just whip a batch up for breakfast
if I have time.
Amaranth is an ancient 8,000 year old grain that was once a staple in the Aztec diet.
The Amaranth plant is related to Swiss chard, quinoa, beets and spinach and produces thousands of tiny seeds that make up this grain-like ingredient.
Amaranth has so many health benefits for you, low in calories, high in fibre, iron, calcium, magnesium, manganese and phosphorous. As amaranth is gluten-free, it acts as a great alternative to wheat, rye or barley.
Heat a heavy based saucepan (with a completely sealed lid), on high heat for about 3-5 mins.
Drop a tablespoon amount of amaranth seeds in the pot and place the lid on top.
The seeds should start to pop instantly, like pop-corn.
Tip: I tend to pick up the pot and jiggle it a bit for even heating.
Once the amaranth stops popping, tip out of the contents to cool.
Repeat until you have the desired amount.
3 tblsp of amaranth seeds will make 1 c of popped amaranth.
To eat you can top with milk of your choosing, fruits, nuts and seeds etc. Or, add it to homemade muesli, savoury muffins, muesli bars, crackers or even homemade cereal chocolate (recipe for this to come).