Ingredients for 2 servings
For the Amaranth-Breakfast
- 30 g Amaranth, puffed (myself puffing – see below*)
- 40 g of dried plums – cut into small cubes
- 40 g dried apricots – cut into small cubes
- 40 g dried figs – cut into small cubes
- 30 g hazelnuts – coarsely chop and toast
- 2 TBSP coconut flakes – toast
Liquid ingredients and spices
- 300 g of soya yoghurt (or coconut yoghurt)
- ½ TSP organic Lemon zest
- 2 TBSP Yaconsirup (or to taste)
- ½ TSP vanilla powder
Preparation
Preparation time: approximately 10 minutes
The hazelnuts and coconut flakes, toast them in a pan, free from grease and set aside.
The soy-yogurt with Lemon zest, Yaconsirup and vanilla powder and mix. Then on two cups or glasses, and a part of the dried fruit and nuts.
The Amaranth, flakes of coconut, as well as the rest of the dry fruits and nuts, sprinkle and enjoy.
*If you want to popping the Amaranth itself:
1. A high saucepan, a lid and a pot holder.
2. Half of the As in the pot and the lid on it. Then remove the saucepan from heat and, using circular motions, not pan, so that the Amaranth burns.
3. As soon as the grains start to jump, remove the lid so that the steam can escape. The Whole thing takes less than a Minute. Then, place the Pops in a bowl and cover the pot with a bit of kitchen paper wipe. Then the pot is again heated, and repeat the process.
Tip: Prepare a larger amount of popped Amaranth. Let it cool completely and give him only a closing inflatable vessel.
Nutritional values per Serving
- Calories: 447 kcal
- Carbohydrates: 45 g
- Protein: 12 g
- Fat: 20 g