Popped Amaranth

amaranth
 Heat a small skillet, either stainless steel or cast iron, over medium to medium high heat. When the skillet is hot enough so that a drop of water will sizzle and evaporate immediately, the pan is ready. Have a lid that fits the pan ready. Now pour into the hot pan just enough amaranth grains to cover the bottom of the pan, and quickly cover with the lid.

 

Slide the pan back and forth over the burner to keep the grains moving, and listen for the popping sound. As soon as it stops, your popped amaranth is ready. It should only take 5-10 seconds, so be ready to remove it quickly, or it will scorch.

Served with almond milk and stevia, the popped amaranth makes a delicious cold “cereal”. Remember, it is not actually a grain, so it is fine on Kaufmann 1, AND it has the added nutritional benefit of being a complete protein!

The popped amaranth also makes a great substitute for popcorn when served with melted butter and salt. We just haven’t quite figured out an acceptable “delivery system!” If you come up with one, let us know here at Know the Cause!

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