Amaranth Snacks and Granola
Dive into the world of amaranth with these three mouthwatering recipes that showcase this supergrain's versatility! Whip up crunchy amaranth snacks and a delightful granola blend, featuring sweet honey and a sprinkle of cinnamon for that perfect flavor boost. Get ready to enjoy healthy munchies that are as tasty as they are nourishing!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cups corn flour (375 g)
- 1 cup water (240 ml)
- 1 liter of water (4.23 cup)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(3)
- 4 cups amaranth flour (500 g)
- chocolate chips (optional)optional
- a splash of oiloptional
🧂Spices & Seasonings(2)
- a bit of cinnamonoptional
- a pinch of salt
📦Other(9)
- 1/2 cup almonds (120 ml)
- 3 cups amaranth (720 ml)
- 2 cups amaranth (480 ml)
- 1 tablespoon flaxseed (15 ml)
- 1 or 2 small nopalesoptional
- 1/2 cup peanuts (120 ml)
- 1 cup pecans (240 ml)
- piloncillo (to taste)optional
- 1/3 cup sesame seeds (79.2 ml)optional
👨🍳 Instructions
- 1
Blend to make amaranth flour until it is a fine powder.
- 2
In a bowl, combine 3 cups of corn flour and 4 cups of amaranth flour, adding a pinch of salt.
- 3
Blend 1 cup of water with 1 or 2 small nopales, then add to the flour mixture.
- 4
Add a splash of oil and mix well with a spoon and then with your hands. Optionally, add 1/3 cup of sesame seeds.
- 5
Form small churros using a bean masher and place them on a baking tray, leaving space between them.
- 6
Bake in the oven at 260ºC for 20 minutes, flipping them halfway for even browning.
- 7
Let them cool and serve with any desired toppings.
- 8
For the second recipe, toast 3 cups of amaranth on low heat until browned, stirring constantly.
- 9
In the same pan, toast 1 cup of pecans until golden.
- 10
Blend 1 cup of water with the toasted amaranth and pecans, adding a splash of vanilla.
- 11
Heat 1 liter of water with a bit of cinnamon and piloncillo, then add the blended mixture and stir well.
- 12
Adjust water for desired thickness and enjoy as a non-dairy thick drink.
- 13
For the final recipe, combine 2 cups of amaranth, 1/2 cup of peanuts, 1/2 cup of almonds, 1 tablespoon of flaxseed, a pinch of salt, and some cinnamon.
- 14
Add 1 egg and mix until well combined, then cook in a medium heat pan until golden.
- 15
Let cool and optionally add chocolate chips or sweetener.
💡 Pro Tips
- ✓Toast amaranth at 300-325°F while stirring constantly because the tiny seeds can burn in under 30 seconds due to their high surface area to volume ratio.technique300-325°F
- ✓Blend amaranth in 30-45 second intervals with cooling breaks to prevent oil release from overheating, which creates a gummy paste instead of fine flour.timing30-45 second intervals
- ✓Use a 3:4 corn to amaranth flour ratio because amaranth's lack of gluten requires the corn's zein proteins to provide structure and prevent crumbling.ingredient3:4 ratio
- ✓Bake at 500°F (260°C) for exactly 10 minutes per side because amaranth's high protein content (14-16%) requires intense heat for proper Maillard browning without overcooking the interior.timing500°F, 10 minutes per side
- ✓Blend nopales with ice-cold water to prevent mucilage activation, which occurs above 40°F and creates unwanted sliminess in the dough.techniqueBelow 40°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Amaranth Snacks and Granola
Dive into the world of amaranth with these three mouthwatering recipes that showcase this supergrain's versatility! Whip up crunchy amaranth snacks and a delightful granola blend, featuring sweet honey and a sprinkle of cinnamon for that perfect flavor boost. Get ready to enjoy healthy munchies that are as tasty as they are nourishing!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cups corn flour (375 g)
- 1 cup water (240 ml)
- 1 liter of water (4.23 cup)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(3)
- 4 cups amaranth flour (500 g)
- chocolate chips (optional)optional
- a splash of oiloptional
🧂Spices & Seasonings(2)
- a bit of cinnamonoptional
- a pinch of salt
📦Other(9)
- 1/2 cup almonds (120 ml)
- 3 cups amaranth (720 ml)
- 2 cups amaranth (480 ml)
- 1 tablespoon flaxseed (15 ml)
- 1 or 2 small nopalesoptional
- 1/2 cup peanuts (120 ml)
- 1 cup pecans (240 ml)
- piloncillo (to taste)optional
- 1/3 cup sesame seeds (79.2 ml)optional
👨🍳 Instructions
- 1
Blend to make amaranth flour until it is a fine powder.
- 2
In a bowl, combine 3 cups of corn flour and 4 cups of amaranth flour, adding a pinch of salt.
- 3
Blend 1 cup of water with 1 or 2 small nopales, then add to the flour mixture.
- 4
Add a splash of oil and mix well with a spoon and then with your hands. Optionally, add 1/3 cup of sesame seeds.
- 5
Form small churros using a bean masher and place them on a baking tray, leaving space between them.
- 6
Bake in the oven at 260ºC for 20 minutes, flipping them halfway for even browning.
- 7
Let them cool and serve with any desired toppings.
- 8
For the second recipe, toast 3 cups of amaranth on low heat until browned, stirring constantly.
- 9
In the same pan, toast 1 cup of pecans until golden.
- 10
Blend 1 cup of water with the toasted amaranth and pecans, adding a splash of vanilla.
- 11
Heat 1 liter of water with a bit of cinnamon and piloncillo, then add the blended mixture and stir well.
- 12
Adjust water for desired thickness and enjoy as a non-dairy thick drink.
- 13
For the final recipe, combine 2 cups of amaranth, 1/2 cup of peanuts, 1/2 cup of almonds, 1 tablespoon of flaxseed, a pinch of salt, and some cinnamon.
- 14
Add 1 egg and mix until well combined, then cook in a medium heat pan until golden.
- 15
Let cool and optionally add chocolate chips or sweetener.
💡 Pro Tips
- ✓Toast amaranth at 300-325°F while stirring constantly because the tiny seeds can burn in under 30 seconds due to their high surface area to volume ratio.technique300-325°F
- ✓Blend amaranth in 30-45 second intervals with cooling breaks to prevent oil release from overheating, which creates a gummy paste instead of fine flour.timing30-45 second intervals
- ✓Use a 3:4 corn to amaranth flour ratio because amaranth's lack of gluten requires the corn's zein proteins to provide structure and prevent crumbling.ingredient3:4 ratio
- ✓Bake at 500°F (260°C) for exactly 10 minutes per side because amaranth's high protein content (14-16%) requires intense heat for proper Maillard browning without overcooking the interior.timing500°F, 10 minutes per side
- ✓Blend nopales with ice-cold water to prevent mucilage activation, which occurs above 40°F and creates unwanted sliminess in the dough.techniqueBelow 40°F