A few months ago I discovered amaranth. Amaranth is a little known seed that is naturally gluten free, with more than double the fibre content of wheat. Cooked amaranth is easy to digest and is found to be very high in nutrients. I'm thinking it might just be the new quinoa.
I had heard that popped or puffed amaranth was very tasty, and a good substitute for popcorn. And since I'm a snacker at heart, that was what really got my butt off the couch and over to the Bulk Barn to buy a bag. Popping amaranth seeds is really easy, as long as you know how (instructions included below!). The trick is just doing a little bit at a time, but it goes fast and before you know it you'll have a whole bowl full of the little puffed seeds.
But note, I said little. That's what my prior research had failed to divulge. The seeds start out tiny, and although they do puff up when they are popped, they are really just slightly less tiny! I persevered, sprinkling my tiny puffs with a little sea salt and trying desperately to get my fingers to act as a carrier for the puffs to be transported into my mouth. Let me tell you, it resulted in a small amount of success. Although my kitchen floor got a good taste. So, as any normal snacker would do I think, I reached for a spoon and stared eating my amaranth popcorn that way. Well, it tasted great. Amaranth has a lightly nutty flavour, and the sea salt brought that out nicely. It was honestly a much more interesting flavour than standard popped corn. But eating it with a spoon kinda killed it for me. I don't know how other people out there are eating it, maybe I just have weird sausage fingers, but I couldn't do it! And so the bag of remaining seeds languished in my cupboard unpopped and lonely.
Of course, that was until now. Now, I have discovered that puffed amaranth lends itself extremely nicely to desserts, in a grown up Rice Krispies squares kind of way. So amaranth and I are friends again. BFF's if you will. This recipe experiment was partially an 'everything in my kitchen except the sink' kinda thing, and partially a collection of all things yummy, mixed together and topped with chocolate. Either way, it worked, and they taste amazing! These goodies are such a great way to finish off a casual meal with friends, there is no way to not enjoy them. And plus, they just look so damn awesome.
Puffed Amaranth
You'll need a large pot with a good solid bottom and a bowl to put the puffed seeds in, but that's it. Place the pot on the burner, and turn the heat to medium-high. Make sure you let the pot get completely hot before you start popping. A good way to tell is by putting a couple seeds in there when you start. When they are dark brown, your pot should be ready. Just be sure to discard those brown seeds before you start.
Pour one tablespoon of seeds into the pot, and start shaking or sliding the pot over the burner right away. Keeping the pot moving the whole time is key to not burning any of the seeds. They should start to pop within a few seconds, and will finish in about 10 or 15 seconds. Pour that batch into a bowl, and then start another tablespoon of seeds. Don't try to do more than a tablespoon at a time! There can only be a single layer of seeds on the bottom of the pot. Also, when they pop, they really pop, so a large pot will help keep the excitement contained and not all over your counter.
That's it! Now on to the good stuff...
Cashew Coconut Peanut Butter and Dark Chocolate Amaranth Goodies
Ingredients:
2 cups puffed amaranth
1/2 cup roughly crushed cashews
1/4 cup unsweetened coconut
1/2 sweetened coconut
1 cup peanut butter
1 tablespoons coconut oil
3/4 cup dark chocolate
In a large bowl, mix together the puffed amaranth, crushed cashews, unsweetened coconut, and half of the sweetened coconut (1/4 cup). In a small dish, combine the peanut butter and coconut oil, heating in the microwave for about one minute or until smooth and pourable. Add the peanut butter and oil to the dry ingredients and mix until completely combined.
Line a 9" square pan with parchment paper, and press the mixture into the bottom of the pan, evenly. Melt the dark chocolate and pour over the amaranth mixture, using a spatula to spread evenly over the entire surface. Top with the remaining sweetened coconut (1/4 cup) and place in the freezer for at least one hour. When ready to serve, lift out by the parchment paper onto a cutting board and crack into pieces with the point of a knife.
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