Popped Amaranth & Seed Gluten-Free Cereal

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I am back from my mini vacation to Niagara-on-the-Lake, where I had an absolutely amazing time. It was my first time visiting wineries, so I was pretty excited. I loved the experience and would definitely return.

The original reason for the trip was a wedding, a great excuse to take a few days off, and taste some wine. Don’t you think? Not to mention, it was my birthday.

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While sitting in the hotel room, I decided to look through the room service menu for fun. In the breakfast section there was one option called “healthy breakfast”. The healthy breakfast included a choice of a few cereals. The choices were Fruit loops, Frosted flakes, Special K, and one other I can’t remember.

I want to say I can’t believe this is considered a healthy breakfast, but I do believe it. Thanks to all the millions of dollars spent on marketing by big companies we have been programmed to believe that cereal is part of a healthy breakfast.

The truth is that the majority of cereals, even those considered “healthy”, and I am not talking about Fruit loops, are extremely processed foods, stripped of all nutrients and enzymes, loaded with sugar and topped off with preservatives, dyes and other chemicals.

Not in my bowl thank you. Not only is this cereal loaded with nutritious whole foods it is also a gluten-free cereal, which may or may not be important to you.

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This cereal I have made combines different types of raw seeds. These are soaked beforehand in order to break down the enzyme inhibitors, making it much easier for your body to digest and absorb the nutrients. And if you didn’t know, seeds are incredibly nutritious.

Seeds are high in different nutrients, but rest assured that by eating this variety of seeds you are consuming a lot of nutrients, most notably healthy Omega 3 fats, protein and calcium, as well as other minerals.

To make this cereal even healthier I went the extra mile and made my own almond milk. (Click for here for Recipe) This is much easier than you would imagine. By using raw almonds and soaking them to make the milk, you are preserving the enzymes, allowing your body to absorb more of the nutrients that almonds have to offer. Check out the video below to learn how to make almond milk.

Popped Amaranth & Seed Cereal Recipe
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Popped Amaranth & Seed Gluten-Free Cereal
Author: 
Recipe type: Breakfast
Cuisine: Raw
Prep time: 
Total time: 
Serves: 1
 
A healthy and delicious gluten-free cereal.
Ingredients
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon of amaranth, popped/puffed
  • ½ tablespoon chia seeds
  • 2 tablespoons raisins or sultanas
  • ½ cup homemade almond milk or other non-dairy milk
  • 1 tablespoon maple syrup or to taste
  • optional: 1 teaspoon ground flaxseed
Instructions
  1. Soak pumpkin seeds, hemp seeds, sesame seeds, and sunflower seeds in water for a few hours or overnight. Drain and set aside.
  2. For the amaranth
  3. Place a tall pot on the burner on medium heat. Once the pot is hot, and not before you are ready to pop the amaranth. To test if the pot is hot enough splash a drop of water into it. It should pearl up instantly.
  4. Place the amaranth into the pot, and stir around with a wooden spoon or spatula. It should start to pop immediately. If not, the pot is not hot enough, and the amaranth will burn.
  5. Popping the amaranth will only take a few seconds. Remove pot from heat as soon as amaranth slows down and transfer to a bowl.
  6. Warning: it is very easy to burn the amaranth. It took me some practice before I got the hang of it.
  7. Combine the soaked seeds in a bowl with the popped amaranth. Add the chia seeds, raisins, maple syrup and milk.
  8. Enjoy!
Notes
You could always choose to make this just a seed cereal by leaving out the amaranth

 

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Filed under Blog, Breakfast, Gluten-Free, Raw, Recipes

One Response to Popped Amaranth & Seed Gluten-Free Cereal

  1. Brian

    Hi. Thanks for sharing the recipe. Do you combine all of the ingredients and then store on the fridge?

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