Ingredients
Directions
Add all base ingredients to a blender or food processor.
Blend until smooth.
Divide between two bowls.
Split the puffed amaranth, pecans, coconut, and cinnamon between the two bowls as toppings.
Chef's Notes
Substitutions
Puffed amaranth can be challenging to find in the grocery store. You can order it online or use puffed quinoa or rice in its place.
Use cooked organic oats, amaranth, or quinoa in place of puffed grains.
Add your favorite nut or pumpkin seed in place of pecans.
In place of tahini, use almond or cashew butter.
What are Puffed Grains?
In South America, a common way to prepare quinoa and amaranth is to toast or “pop” them into a light and crunchy snack (similar to popcorn, but a bit smaller). Popped amaranth and quinoa are commonly eaten as breakfast cereals and used to make seed and nut bars. You can easily pop the grains yourself from the whole grain. They tend to fly since they’re so tiny — be sure to use a lid with a little crack to allow for steam to escape! Or, you can purchase puffs at specialty grocery stores, natural grocery stores, or online.
Prep Ahead
Prepare the base ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store leftover base in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add all base ingredients to a blender or food processor.
Blend until smooth.
Divide between two bowls.
Split the puffed amaranth, pecans, coconut, and cinnamon between the two bowls as toppings.
