How to Puff Amaranth Yourself?

Puffed amaranth is very easy to make yourself. All you need is natural amaranth grains and a pan or saucepan with a lid. This pot is heated to a high temperature without the addition of fat. Then so many grains come into the pot until the bottom is just covered. The pot is then immediately removed from the stove, as the grains burn quickly. The remaining heat is enough to puff or pop the kernels. To do this, briefly swirl the pot back and forth – done.

Do not put any oil in the pot. Just heat the pot. Let the seeds trickle into the pot until the bottom of the pot is covered, put the lid on, take the pot off the stove, and swirl, swirl, swirl. Swirling is important so the grains pop and don’t burn.

Can you puff amaranth yourself?

Puffed amaranth is very easy to make yourself. All you need is natural amaranth grains and a pan or saucepan with a lid. This pot is heated to a high temperature without the addition of fat.

Can you eat puffed amaranth like this?

Puffed amaranth is not in its raw state, as it has already been heated to puff up. Therefore, it can be eaten in puffed form.

Can you puff black amaranth?

You can also puff amaranth yourself. You don’t need much for this: apart from the amaranth grains, you only need a pot with a lid. You can do without oil. Be sure to use organic amaranth.

How to grind amaranth?

Amaranth can be ground into fine flour with any electric grain mill with a stone grinder. Since amaranth grains are very, very small, the flour is made particularly fine with a little trick: switch on the mill, set it to the finest level, and then let the amaranth slowly trickle into the running grain mill.

What is the difference between amaranth and amaranth puffed?

The method of making salty puffed amaranth is identical to that of puffed sweet amaranth. The difference, however, is in the taste, because the addition of salt or spices turns puffed amaranth into a hearty snack that can be enjoyed on the couch like popcorn.

Why Soak Amaranth?

Eating grains raw can have a negative effect on your gastrointestinal tract due to the plant compounds they contain. For this reason, it is advisable to let the amaranth soak for a few hours before eating.

How to puff grain?

In the case of grains with a less firm seed coat, heating in the pressure vessel is necessary. You wait until an overpressure is created, release it, and the grain pops. Each type of grain can be popped or puffed. Grain pops can also be made up of different types of grain.

How much amaranth per day?

How much amaranth can be consumed daily? The German Society for Nutrition recommends the consumption of amaranth from the age of two, since amaranth, like all other types of grain, contains phytic acid. However, a healthy adult can safely consume a serving of amaranth every day.

Is Too Much Amaranth Unhealthy?

What many do not know: Amaranth – and by the way also millet – contain certain tannins, which are responsible for the fact that the human organism absorbs vitamins and minerals more poorly.

Which amaranth can you eat?

The power grain is still grown in Central America and now also in Europe. Both the grains and leaves of the plant are edible. These can be prepared like spinach and can be used in salads and soups, the sprouts adorn salads.

How to eat amaranth

Puffed amaranth tastes great in muesli, sprinkled over salad, or can be used in baking. A variant is amaranth flakes. These are also good for muesli. Amaranth flour can also be found in well-stocked health food stores.

What is Puffed Amaranth?

The power grain of the Incas – grown in Austria! The small grains in the puffed form are light and airy and have a fine, roasted note. Puffed amaranth is unsweetened, high in fiber, and a valuable source of protein.

How does black amaranth taste?

Puffed amaranth tastes nutty and crunchy – perfect for muesli, sweet bars, and casseroles, but also great for sprinkling on treats like fruit salad, sweet bagels, vegetable dishes, or a fancy omelet!