How To Toast & Puff Amaranth

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.

HOW TO
- 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
Granola
Grain breakfast mix
Energy bars
Protein bars
Bliss balls
Crunchy porridge topping
Clusters
Crunchy soup topping
Salad topping/crunch