Power Balls with popped amaranth

 

 

 

 

Basic recipe for 20 balls:

1/2 cup of amaranth
1 tsp coconut oil 

1/2 cup of walnuts 
1/4 cup of sesame seeds
2 tsp cinnamon
1/2 tsp nutmeg
1/3rd cup of almonds
Sea salt to taste 

1 small banana
1/2 cup soaked dried dates
3 dried prunes

To pop the amaranth, use either a hot air popping machine, or a hot frying pan. Following worked for me. Heat up only as much oil in a frying pan as is needed to cover the surface of the pan. Increase heat and pour amaranth in a thin layer. If the pan is hot enough, the seeds will start popping immediately. Quickly cover with a lid, shake pan if the popping wears down. When the seeds start roasting, remove from pan and repeat process until you have your required amount of popped seeds. 

Place almonds in the food processor and grind. Remove, and hold for later usage; the powder is only used to add dry content to the recipe if the mixture is too wet.

Place sesame seeds, cinnamon, nutmeg and salt in the food processor and work until finely ground. Add walnuts and process until smooth. Add wet ingredients: banana, dates and prunes. Process to a paste. 

Blend the popped amaranth into the paste by hand and add ground almonds if the contents are too wet to form balls (or a bar). Form balls and refrigerate. If the balls are too wet, you can place them on a cookie sheet and dehydrate by 100F in the oven for a couple of hours. ©2011 Sabineart.com

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