Amaranth, Coconut and Oat Cruesli
Our favourite breakfast cereal - but a treat at any time of the day!
200g Amaranth (Popped -see below)
400g Whole Oats
100g Flame Raisins
100g Desiccated Coconut
50g Sunflower Seeds
Knob of Butter
Dried Cranberries, Cherries or Figs
Toasting the Oats
In a large bowl rub the butter and honey well into the oats. Spread them evenly onto greaseproof paper in a large baking tray and put in the oven to toast at a low heat (300F/150C) for around 20 minutes. Be careful to keep an eye on them though as once they begin to toast they can burn very quickly. I like to check them after about 10 minutes and turn them over a little. Once they begin to get a little crisp and smell delicious, then they're done. You can also add the sunflower seeds for the last 5 minutes if you like them toasted!
This is great fun to do. Find a large pan or skillet for which you have a glass or perspex lid and heat it over a medium heat on the hob for 30 seconds. Once its heated up, throw in a handful of amaranth (enough to cover the bottom of the pan) and put the lid back on quickly. Within a few seconds they should all start to pop like crazy against the lid - just like making popcorn. As soon as they're all popped, which will only take 30-40 seconds empty them out into a bowl and repeat the process until all the amaranth is used up.