ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Popped Amaranth Cereal

Yield 1 serving
This recipe is from Shauna James Ahern's book Gluten-Free Girl. Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.

Ingredients

  • 1/4 cup organic amaranth seeds
  • 1/2 cup warm milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon organic cane sugar
  • 1/4 cup chopped dates
  • 2 tablespoons chopped pecans

How to Make It

  1. Popping the amaranth. Bring a skillet to heat over high heat. When the skillet is so hot that beads of water can dance across it, toss in the amaranth seeds. As soon as the seeds begin popping -- like miniature popcorn kernels -- stir them continuously with a wooden spoon for about 5 minutes. When most of the seeds have turned darker brown and plump, just before they burn, take the skillet off the heat and put the popped amaranth into a bowl.

  2. Making the cereal. Pour the warm milk over the popped amaranth. Add the cinnamon, ginger, and sugar, and stir. Top with the chopped dates and pecans.

Gluten-Free Girl, Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.