Power breakfast with puffed amaranth and rice

Ingredients for 2 servings:

• 50 g amaranth
• 6 tbsp rice, hulled, parboiled
• 1 apple
• 1 banana(s)
• e.g. raisins
• 200 ml milk – substitute
• e.g. sugar or honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without milk, without soy, gluten-free

To puff the amaranth and rice, heat a nonstick pan (with a glass lid) on the stovetop without oil. My stovetop with a glass ceramic hob has 9 settings. I heat it to level 9, then reduce the heat to level 6. Add the amaranth to the pan a teaspoon at a time. The seeds are tiny and spread evenly. Place the glass lid on the pan and let the amaranth puff. To prevent it from burning, you can lift the pan occasionally. As soon as the seeds stop puffing, immediately pour them from the pan into any container, even if not all of the seeds have puffed yet, otherwise they will burn. Once you get the hang of it, the whole process is quite quick. Do the same with the rice. The rice, in particular, will take on an amber color and be about the size of cooked rice—not comparable to industrially produced puffed rice. But it tastes much better. Let the amaranth and rice cool. Wash the apple, quarter it, core it, and cut it into spoon-sized pieces or grate it. Peel and slice the banana. Mix the puffed muesli, fruit (or raisins if you like), and milk substitute. Sweeten with sugar or honey if desired (though this will no longer make the muesli vegan). A truly healthy and delicious breakfast that’s definitely worth the effort!