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March 13, 2011

Amaranth Breakfast Pops

When I made these, Amaranth was new to me and I didn't know much about it. The flavor apparently really changes when it's popped, like popcorn, but in a dry pot, no oil.  As a result the amaranth is not raw, but the rest of the ingredients used here are, and these little cuties are bursting with nutritional goodness. I've not tried it yet, but you could sprout the amaranth, dehydrate it, and try the same recipe. We enjoy it this way and don't mind the popping.

Did You Know?
1 cup of Amaranth contains:
26g of protein
13 g of fiber
31% Daily values of Calcium
82% Daily values of Iron
14% Daily values of Vitamin C

Before and After Popping
Amaranth was a sacred crop of the Aztecs. It's seeds are packed with exceptionally high amounts of protein, vitamins, minerals, essential amino acids, carbohydrates, and more. They are low in fat and contain no cholesterol. For those allergic to wheat, Amaranth makes an excellent substitute. Amaranth also contains significant levels of vitamin B-complex, E, zinc, phosphorous, etc. 

Store Amaranth in an airtight container. Because of its oil content, it goes rancid quickly. If adding Amaranth flour to your baked-goods , do so in moderation.  Try replacing 1/4 cup of your flour mix with Aramanth and test to see if you like the earthy flavor.  If you use too much, it can get gummy. I've not used this product raw yet. I did pop a bunch and I'll grind it into flour.   

Directions for Popping Amaranth:

Heat a skillet on high and switch to Medium-High, If the pot is not hot enough, the Amaranth will not pop. TEST by dropping a sprinkle of Amaranth into pan. If it does not pop within 30 seconds, the pot is not hot enough. 

Drop  1 - 2 tablespoons of Amaranth onto the skillet at a time and stir constantly with a wooden spoon. You can also put lid on pan, but will have to keep shaking the pot and it only takes 30 seconds to pop. I burned my first two batches. The pan was not hot enough, and I let it sit too long. When it pops, you will know it.

I found this recipe at YU (YumUniverse),  however, the mix was rather bland, so I doctored it up just a bit. Next time, I might add some other dried fruit to the mix.  See what you can come up with on your own! 

Amaranth Breakfast Pops
1/2 cup raw sunflower seeds (soaked 2-4 hours and dehydrated)

1/2 cup raw almonds (soaked overnight and dehydrated)
1/2 cup raw pecans (soaked overnight and dehydrated)
1/2 tsp sea salt
1 banana

1/4 cup raw honey or maple syrup
4 Medjool Dates, pitted and soaked
1/4 cup raisins
1/2 cup hemp seeds
1 cup popped Amaranth (1/4 cup amaranth = 1 cup popped)
1/2 tsp vanilla extract or 4 drops Medicine Flower Vanilla Extract
1/4 cup shredded coconut (optional)

Pop Amaranth.

Process sunflower seeds, pecans, almonds and salt in the food processor leaving small chunks. Transfer to a large bowl and set aside.

Directions For Banana Date Paste:
  1. Blend banana, dates, raisins, and sweetener, and mix until smooth.
  2. Pour paste into the large bowl with the nuts and mix well. Fold in your hemp seeds and coconut.
  3. Place batter in freezer for 30 min to set.
  4. Scoop the mixture, form into 1" balls, press into popped amaranth, and roll in hands. 
  5. Dehydrate at 110 degrees for about 6 to 8 hours and refrigerate in an airtight container.

Mix up some fresh almond milk, add Amaranth Breakfast Pop Balls, dehydrated sunflower seeds, about 3T extra popped amaranth, raisins, strawberries or blueberries, bananas, shredded coconut, and a drizzle of maple syrup (Grade B). Seriously delicious!!!


rawkinmom said...

AWESOME!!! I never knew what to do with Amaranth!!! I can't wait to pop some of my own!!!

Russell James - Weekday RAW Mini Course



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