Amaranth is an ancient Mexican superfood that cooks like rice. But this isn’t your ordinary carbohydrate grain: it’s a complex, protein-rich, teeny tiny seed with a pretty potent nutrition profile!
Containing more protein than soy, more calcium than milk, and more iron than spinach, amaranth is particularly high in lysine (an amino acid vegetarian diets are generally low in) and packed with B-complex vitamins. Both aid in metabolism while the B vitamins are important for supporting our adrenals and mood-stabilizing neurotransmitters—all important building blocks for balanced hormone health.
These crackers take advantage of that crispy bite from the popped amaranth and are an excellent vehicle for hummus or as crunchy, earthy additions to light, fresh vegetable salads. Even by themselves they provide a fibre-packed protein boost, which makes them ideal for an easy-to-pack, on-the-go snack that allow for a more moderate rise in insulin levels than a sweet bar, thus helping to stabilize mood and keep those other sweet cravings under control.
What's Poppin'?
Like popping popcorn, amaranth can easily be popped in a heavy-bottomed pot! Simply heat a large pot over medium-high heat (no oil). Allow to warm for a minute or two, then add 2 Tbsp of amaranth at a time to the pot and toss. The seeds should begin popping within 3 seconds and should only take about 10–15 seconds to fully pop. Once popped, remove cooked amaranth to a bowl and add another 2 Tbsp to the pot. Repeat until all amaranth has been popped. If you would prefer not to use a lid, cover the top of the pot with a wire mesh strainer so you can still see the popping in action!
Grain-Free Amaranth Almond Crackers
For more awesomely energy-boosting, protein-rich goodness check out Cocoa-Maca-Nut Smoothie and Feel-Good Fig Squares.
Ingredients
- 1 c almond meal
- 1 c sunflower seeds
- 1 c popped amaranth
- ¼ c coconut oil
- ⅓ c water or herbal tea
- 1 tsp turmeric root powder
- ¼ tsp sea salt
Instructions
- Pop ½–¾ c raw amaranth.
- Grind sunflower seeds and almond meal in a food processor until you have a fine meal. Dump into bowl.
- Add popped amaranth to meal, then blend in wet ingredients with dry mix.
- Thinly spread mixture on to a well-greased 11x15-inch baking sheet. With your hands or a wrap-covered rolling pin, evenly flatten.
- Score crackers for the size and shape you would like.
- Bake at 300°F for 30 minutes.
Store in a sealed container. Will keep best in the fridge, but will keep short-term at room temperature.
