It's useful to have a few little tricks like this up your sleeve when it comes to making recipes containing a few ingredients that you may not be able to get hold of - for example, I can easily get hold of raw amaranth but cannot find it popped anywhere. If and when I do, the price will probably be extortionate, so it's far better if I know how to make it myself.
WHAT IS AMARANTH
It’s a psuedograin that is naturally gluten free. It’s similar to quinoa, but much smaller. It’s a complete protein, with approx. 26g per cup. It contains calcium, magnesium, potassium, phosphorus and iron. It’s high in fibre and great for keeping your digestive system in motion.
- Dry toast amaranth in a pan with the lid on, over a medium heat until puffed and golden.
- Shake or toss continuously to ensure it doesn’t burn.
- Allow to cool completely.
- Store in an airtight container.
CAN BE USED FOR
Grain breakfast mix
Crunchy porridge topping
Crunchy soup topping