The Staple Store in Melbourne. Have a look at it! Fairy dust for porridge I tell you. Anyway, I thought of this, then I thought of chocolate buckinis as mentioned last post, and then surely I can do something with amaranth too! So I made a Chocolate Buckwheat and Amaranth Boanza!This is the deluxe version with goji berries and cacao nibs - fancy! Once I saw my puffed amaranth, I was immediately reminded of this fabulous Berry Bodacious Mix - brainchild of the wonderful Catie at
Chocolate Buckwheat and Amaranth Bonanza
4 tablespoons of buckwheat, soaked if you can
4 tablespoons puffed amaranth
2 tablespoons chia seeds
2 tsp coconut oil, melted
1/2 tsp maple syrup
1/2 - 1 tsp raw cacao powder
A pinch of sea salt
Optional extras: gojis, cacao nibs, coconut flakes
Combine the coconut oil, cacao and maple syrup. Add the buckwheat and stir to coat. Place on a lined baking tray and into the oven at the lowest temperature until the buckwheat is crunchy. Once cool, combine with all other ingredients.
I use this to top porridge, other cereals, smoothies, fruit, and my daughter just eats it straight up.
I also made this amaranth carrot cake (Jude Blereau's recipe), and added the grain straight into my pumpkin soup.
If you want a delicious recipe to try it out, check out this pumpkin pie amaranth porridge from My New Roots - amazing!
So there you have it. Amaranth - what a winner!
p.s. If you would like to see a few things that I have been up to, check out the hilarious Stacey and the post I did for her fab site Veggie Mama on healthy snacks for kids. I was also lucky enough to contribute two recipes to Sarah Wilson's new Chocolate Cookbook, which I will post properly on shortly when we cover sweeteners - but you can check it out from the link in the side bar in the mean time if you like. x