Power Breakfast with Puffed Amaranth and Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g amaranth
- 6 tablespoon rice, peeled, parboiled
- 1 apple
- 1 banana (s)
- raisins
- 200 ml milk substitute
- sugar or honey
Print Recipe
Pin Recipe Instructions
- To puff the amaranth and the rice, heat a non-stick pan (with a glass lid) on the stove without oil. My ceramic hob cooker has 9 levels. I heat on level 9, then reduce the heat to level 6.
- Add the amaranth to the pan just a teaspoon at a time. The seeds are tiny and spread well. Put the glass lid on the pan and let the amaranth puff. To prevent it from burning, you can lift the pan from time to time.
- As soon as nothing puffs anymore, immediately pour out of the pan into any collecting container, even if not all seeds have been puffed yet, otherwise they will burn. Once you get the hang of it, it`s pretty quick.
- Do the same with the rice. The rice in particular will take on an amber-like color and roughly the size of cooked rice, not to be compared with industrially produced puffed rice. On the other hand, it tastes much better. Let the amaranth and rice cool down.
- Wash, quarter and core the apple and cut or grate into pieces the size of a spoon. Peel and slice the banana.
- Mix muesli, fruit (who also likes raisins) and milk substitute, sweeten with sugar or honey as required (then the muesli is no longer vegan, however).
- A really healthy and delicious breakfast that is well worth the effort!
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