If you’re not familiar with amaranth, it’s gluten-free and especially high in protein and calcium. Many, as well as myself like to make porridge with amaranth or cook it likea pilaf for a substantial side dish. But did you know that you can toast it and top your cereal, smoothies or granola with it? I know right?! The teeny tiny grains puff up like mini popcorn. I often make extra and keep it in an air-tight jar to sprinkle on salads or soups throughout the week. Throw it in your homemade trail mix! A quick high-protein boost, a pretty darn delightful crunch!!
And guess what?! It’s super easy to do.
- Heat a heavy-bottom saucepan with high edges (the amaranth will jump when they pop much like popcorn) on the stovetop until very hot.
- Add 2 tablespoons of amaranth and stir continuously until most seeds have puffed up and turned white.
- Usually about 1/4 of the seeds are resistant to puffing and will turn a light brown color instead — that’s OK. Remove from the stovetop before the seeds burn.
… that’s it, seriously it really is that simple. You’re welcome.