Puffed amaranth, the alternative to popcorn

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Joe Dispenza
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Gluten free, fat free, tasty and delicious, fun little white balls, also ideal for children: they are the amaranth popcorn!


To prepare them it takes five minutes of your time, a bag or 50 grams of amaranth seeds, a non-stick pan with its lid and a wooden spoon. Here's how to do it.

 

The recipe for amaranth horn pops

Ingredients:
> a tablespoon of amaranth seeds
> spices to taste


Preparation: heat the pan for about three minutes over medium heat, covering with the lid. When the pan is really hot - this is the secret to the success of the recipe - pour the tablespoon of amaranth seeds, keeping the heat high, covering and turning often so as not to burn the seeds.

You won't even be able to count to ten that the seeds will start popping happily, so remove them immediately and transfer them to a bowl, seasoning them to taste with salt and spices or sweetening them.

You can prepare them like this, blowing them, and then store for nearly two weeks in an airtight jar, usable as ingredient for cakes or desserts, in soups and to make energy bars or to add to breakfast cereals.


 

Amaranth, 3 natural and delicious recipes

 

Bars with puffed amaranth

Ingredients:
> puffed amaranth
> 3/4 tablespoons of crushed oat flakes
> dried fruit to taste
> a spoonful of honey
> a spoonful of malt

Preparation: once the puffed amaranth has been prepared, mix it with the lightly crushed or chopped oat flakes, chopped dried fruit to taste. Pour in the spoons of honey and malt, previously melted in a bain-marie.



Then put everything in a baking tray lined with parchment paper, leveling the surface and bake at 150 ° for about 30 minutes. Once cooled, the bars can be cut and kept for a few days in a plastic or tin box.

 

Origins and properties of amaranth

Originally from Central America, lately also appreciated in Europe as a healthy ingredient in soups and broths, but also for unique dishes and vegan or vegetarian couscous, side dishes, appetizers.

A food once widely used by the Aztecs and Incas, it is rich in high quality proteins and lysine, a fundamental essential amino acid, especially for vegan and vegetarian diets.


Among the recipes based on amaranth there are also the amaranth dumplings and amaranth milk.

 

Amaranth seeds, here are other properties and uses

 

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