Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Popped Amaranth Snack

Rate Popped Amaranth Snack

4 star  Avg. rating 4 from 1 votes.

Recipe Information

Category: Snacks
Recipe Created By: Needful Provision, Inc.


default

Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.

Ingredients

organic grain amaranth
microalgae (optional)
natural honey

Directions

Use only organic grain amaranth to avoid possible consumption of potentially harmful GMOs (genetically modified organisms). First, pop the amaranth as you would popcorn, initially using trial and error to get the right moisture content and heat to pop nearly 100 percent of the grain. Place the popped grains in a pan to a depth of one to two inches, and then level. To increase protein and polyphenolics (antioxidants), add some five to ten percent dried microalgae, such as spirulina, scenedesmus, or chlorella, and mix thoroughly. Again, level the mixture.

To the above mix, add enough natural honey to make everything stick together as if you were making crisp rice (Rice Krispies) treats. Let this mix set for 20 to 30 minutes, and then cut in squares the size desired for snacks. Wrap each snack in a material that will help keep it fresh while preventing contact with insects.

Notes

Posted with permission of the president of Needful Provision, Inc.

Recipe(s) for Healthy Kids by Needful Provision, Inc. (NPI)
www.needfulprovision.org

Originally posted to POFAK September 4, 2003.

Substitutions


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:

Return to top

Comments

*

*

Comments(0)

Return to top