Popping
(the popped seeds of amaranth)
We suggest:
adding them to
yoghurt,
kefir,
cottage cheese,
honey,
hot chocolate,
muesli,
ice cream,
desserts and salads
etc.
Baked apples
with amaranth
4 apples
a glass of amaranth popping
3 spoons of sunflower seeds
a spoon of honey
a tea spoon of cinnamon
butter to grease a heat-resistant dish
Wash the apples before baking, they should also be dried and seeded.
Mix the sunflower seeds with the amaranth popping, honey and cinnamon.
Stuff the apples.
Put them in a greased heat-resistant dish; pour slightly with water not to let the skin of the apples burst.
Bake for about 30 minutes in the temperature of 200°C.
Fruit salad
a tin of pineapple
a tin of peaches
100 g of raisins
2 sour apples
2 bananas
5 tangerines
yoghurt cream
50 g of almonds
3 tea spoons of amaranth popping.
Wash the fruit carefully, rinse the raisins.
The tinned fruit drain and cut into regular pieces after that put them into a dish.
Blanch the almonds, peel and chop them.
Add the almonds to the fruit in the dish.
Peeled apples, tangerines and bananas cut into pieces and add to the rest of the fruit. Mix everything carefully.
You can use yoghurt as a sauce to the salad, sprinkle with the Amaranth Popping.