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For anyone fond of poppers, here's a healthy version. Commonly used to make naturally gluten free porridge or popped for cereals, amaranth is thought to have been cultivated wild for 8000 years before being domesticated around 4000BC. One plant produces up to 100,000 nutty tasting seeds which can be 16% protein and contain the amino acid lysine - unusual in plants but vital for human health.
This is a super-light chocolate bar that's very quick to make.
Ingredients:
120g dark chocolate
100g amaranth
80g almond butter (unsweetened)
1 ½ tbsp coconut oil
½ tsp vanilla extract
Pinch of salt
Method:
Prepare a 2lb cake tin by greasing and lining with parchment paper.
Using a non-stick saucepan and lid, heat it on a medium to high heat, then gradually add a tablespoon at a time of amaranth, then quickly put the lid on. Within 10 seconds the amaranth will pop, shake the pan to move the grains around. Once popped tip into a bowl and repeat until all the amaranth is popped.
In a bain marie, melt the chocolate with the almond butter and coconut oil, then add the salt and vanilla. Once melted and mixture is smooth take off the heat and mix the amaranth in. Once all amaranth is coated, pour into the lined tin and using the back of a spoon, smooth over the surface to get an even finish.
Place in the fridge for a couple of hours, then take out and cut into desired size pieces. Keep stored in the fridge.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.
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When an industry gangs up on its customers to suit itself, it never ends well. Eventually the mis-selling and other scandals come to light, then the providers close ranks, obfuscate, and gaslight the customers into thinking they are in the wrong or they themselves are the problem.