Puffed Amaranth Granola Recipe
This puffed amaranth granola uses jaggery and nut butter for a deeper, more complex sweetness and a light-as-air texture.
Servings: 500 gram
Calories: 6kcal
Equipment
- Baking Sheet
Ingredients
- 2 Cup puffed amaranth (rajgira)
- ⅓ Cup almonds (chopped)
- ⅓ Cup coarsely chopped walnuts
- ¼ Cup pumpkin seeds
- ¼ Cup dried cranberry
- ¼ Cup coconut flakes
- 1 teaspoon cinnamon powder
- a pinch of salt
Liquid Ingredients:
- ¼ teaspoon vanilla extract
- 2 tablespoon coconut oil
- 4 tablespoon date paste
- ¼ Cup unsweetened peanut butter (get recipe)
Instructions
- In a large mixing bowl, combine the puffed amaranth, nuts, and seeds. Transfer them to a wide pan. Dry roast on stovetop over medium heat till they are nicely toasted and nutty aroma is released. This takes 10 minutes approximately.
- Whisk the melted coconut oil, nut butter, date paste, cinnamon, salt, and vanilla extract together in a saucepan. Turn on the stovetop heat.
- Heat for 3 – 4 minutes to emulsify and mix nicely. Turn off the heat.
- Preheat your oven to 150°C (300°F). Granola likes a low and slow bake.
- Pour liquid mixture over the toasted ingredients. Stir thoroughly until every tiny grain of amaranth looks “glistening.” This ensures the flavour is evenly distributed.
- Spread the mixture onto your prepared baking sheet in an even layer. Bake for 20 – 25 minutes, stirring halfway through. Add dried fruits or berries and let it cool.
- Puffed Amaranth Granola is ready to store and use.
Video
Notes
- Pro Tip: If you can't find pre-puffed amaranth, you can pop raw amaranth in a dry pot over medium-high heat (like popcorn!), but it’s a bit of a workout. Buying it pre-puffed saves a lot of cleanup!
- Never ever bake your granola at high temperature. Granola like slow roasting. If the oven is too hot, the tiny amaranth seeds will burn before the oats get toasted.
- After combining liquid and dry ingredients you need to act fast, hence it is best to keep your oven and baking sheet ready before mixing them.
- If you are waiting for your granola to crisp up while in the oven, then thats a mistake and you might end up with bitter/burnt granola. Granola becomes crisp and crunchy after cooling for an hour or so.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg