Puffed Amaranth Granola Recipe

Ingredients

• 2 Cup puffed amaranth (rajgira)
• 1/3 Cup almonds (chopped)
• 1/3 Cup coarsely chopped walnuts
• 1/4 Cup pumpkin seeds
• 1/4 Cup dried cranberry
• 1/4 Cup coconut flakes
• 1 teaspoon cinnamon powder
• a pinch of salt
• 1/4 teaspoon vanilla extract
• 2 tablespoon coconut oil
• 4 tablespoon date paste
• 1/4 Cup unsweetened peanut butter ((get recipe))

Instructions

1. 1

   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.

2. 2

   Whisk the melted coconut oil, nut butter, date paste, cinnamon, salt, and vanilla extract together in a saucepan. Turn on the stovetop heat.

3. 3

   Heat for 3 – 4 minutes to emulsify and mix nicely. Turn off the heat.

4. 4

   Preheat your oven to 150°C (300°F). Granola likes a low and slow bake.

5. 5

   Pour liquid mixture over the toasted ingredients. Stir thoroughly until every tiny grain of amaranth looks “glistening.” This ensures the flavour is evenly distributed.

6. 6

   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.

7. 7

   Puffed Amaranth Granola is ready to store and use.