‘a great alternative to popcorn. If you dip fruit and bananas into a bowl of popped amaranth, it forms a thin coating and makes a crunchy and tasty snack. The first time I tried to make popped amaranth, it was not very successful. You need a very hot pan and to make it is small quantities, a spoonful at a time. You need patience but its worth it :)’
You will need:
3 Tablespoons of raw amaranth
Heat a heavy pan over high heat until it is extremely hot. Add one tablespoon of raw amaranth. Cover the pan with a lid, lift the pan from the burner and shake it from side to side. Provided that the pan is very hot, it will take around 12 seconds for the amaranth to pop. Remove from the pan immediately to avoid it burning. Add the next tablespoon of raw amaranth, repeat the process and then pop the last tablespoon of seeds. The process will not work if you add more than one tablespoon at a time. The popped amaranth can be stored in an airtight container for up to a month in the fridge. This recipe will give you 1 cup of popped amaranth.
This is a vegan, gluten free, nut free diabetic friendly recipe
Amaranth is available via Good Earth Distributors and you will also find it at Big Fresh in Mosta